For the green sauce:
2 cups of fresh parsley or cilantro, washed and well-dried
1 cup (90g) of grated Parmesan cheese
3/4 cup of olive oil
For the pasta:
1/2 package (250g) of small pasta (pea, macaroni etc.)
Boiling water with salt
1/3 cup of olive oil
2 spoons of white wine vinegar
1 small garlic clove mashed
1/3 cup of green sauce (see recipe)
For the green sauce:
2 cups of fresh parsley or cilantro, washed and well-dried
1 cup (90g) of grated Parmesan cheese
3/4 cup of olive oil
For the pasta:
1/2 package (250g) of small pasta (pea, macaroni etc.)
Boiling water with salt
1/3 cup of olive oil
2 spoons of white wine vinegar
1 small garlic clove mashed
1/3 cup of green sauce (see recipe)
Make the green sauce first: in a blender, combine parsley or cilantro, Parmesan cheese, and olive oil, blending until the parsley or cilanto is finely chopped
Use 1/3 cup for the pasta
Store the rest in an air-tight container in the refrigerator
For the pasta: cook the pasta in boiling water with salt, until al dente
Drian, rinse with cold water, and drain again
Place in a large bowl
Mix 1/3 cup of green sauce with 1/3 cup of olive oil, white wine vinegar, and garlic
Spread over cooked pasta and mix carefully
Refrigerate for at least 1 hour or overnight
This green sauce can also be used to accompany cold roasted meat or chicken
Serves 4-6 people.
