Squid Ink Pasta
with Pesto Verde
  • Description:

    Whether it’s served as a starter course or as a main, this pesto pasta with an oceanic twist is nothing short of a showstopper. Recipe provided courtesy of Cathedral Cellar wines.

  • Ingredients:

    For the pesto verde:

    200g mixed soft herbs like fresh coriander, basil and Italian parsley

    150ml good quality olive oil

     

    100g toasted pine nuts or any nuts of your choice

    200g grated good quality hard cheese, Parmesan or Pecorino

    Salt and pepper

    For the squid ink pasta:

    200g squid ink pasta; squid ink spaghetti works best

    Prepared pesto verde

    A couple of glugs of good quality olive oil

    Parmesan and pine nuts for garnish

  • Method:

    For the squid ink pasta:
    Cook the pasta as is, in a large pot of boiling, well-salted water until al dente. Then, strain and sprinkle with some olive oil.
    Stir through the pesto verde and serve immediately with lashings of more olive oil, Parmesan, pine nuts and generous helpings of salami or charcuterie.

    For the pesto verde:
    Place everything in a blender and blend until a coarse texture has developed. Serve fresh or let it rest overnight.

    Wine recommendation:
    Pairs perfectly with Cathedral Cellar Shiraz.