Spaghetti alla chitarra in a special pesto sauce with soy, mint leaves and bacon chips.
- 360g Spaghetti alla chitarra
- 200g Orogel Edamame soybeans
- 4 slices of Guanciale di mora Romagnola (bacon)
- 60g peeled almons
- 50g pine nuts
- 50g walnuts
- 60g extra virgin olive oil
- 200g ripe San Marzano tomatoes
- 1 Orogel clove of garlic
- 10 mint leaves
- 10 basil leaves
- 100g roasted bread crumb
Boil the tomatoes for a few seconds, then place them under cool running water, peel and deseed. Put in a blender almonds, pine nuts, walnuts, peeled garlic and a piece of chilli.
Blend for a minute until you have a smooth and even cream, then add to the blender the tomatoes, oil, mint and basil leaves, salt.
Blend for a minute and pour the pesto in a bowl. Bake the bacon in the oven at 130° C until crispy. In a non-stick pan heat a drizzle of extra virgin olive oil and add the Edamame soybeans and cook for a couple of minutes.
Stir well and wait a few seconds. Top with roasted bread crumbs, bacon chips and mint leaves.
Cook the spaghetti in abundant salted boiling water, drain al dente and add to the bowl with pesto and soybeans.