Mandilli Di Seta Recipe

Toast almonds

Heat a small skillet over medium heat. Add the blanched almonds and toast, stirring, until fragrant and lightly golden, 3–4 minutes. Remove from heat and let cool.

Pulse basil and garlic

Rinse and thoroughly dry the basil leaves (use a salad spinner and pat with paper towels). In a food processor, add the basil leaves and the peeled garlic clove. Pulse 4–6 times until the basil is finely chopped.

Add almonds and cheeses

Add the cooled toasted almonds, grated Parmigiano-Reggiano and Pecorino Romano to the processor. Pulse several more times to combine and coarsely grind the almonds with the cheese.

Emulsify with olive oil

With the processor running on low, slowly drizzle in the extra-virgin olive oil until a smooth but slightly textured emulsion forms. If the pesto seems too thick, add 1–2 teaspoons of cold water and pulse once to loosen. Stop and scrape down the bowl as needed.

Season

Taste and season with about 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and the optional lemon zest. Pulse once more to incorporate. Transfer the pesto to a bowl and set aside. (If making ahead, cover with a thin film of olive oil to prevent browning.)

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt to the water. Add the pasta sheets or handkerchief pasta and cook until al dente according to package or fresh pasta timing (typically 3–5 minutes for fresh, 8–10 for dried handkerchief pasta). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta quickly.

Warm a large sauté pan over low heat. Add 2 teaspoons of olive oil and the drained pasta. Add 3–5 tablespoons of the almond-basil pesto (approximately 60–75 g) and 3–4 tablespoons of reserved pasta water. Toss gently and continuously in the pan until the pesto evenly coats the pasta and the sauce becomes glossy and slightly thickened, adding more reserved water a tablespoon at a time if needed to reach a silky consistency.

Adjust seasoning. Taste one strand/sheet and add a pinch more salt or a twist of black pepper if needed.

Plate the pasta in shallow bowls. Spoon an extra small dollop (about 1 teaspoon) of pesto on top of each portion. Scatter toasted almond slivers and a few small basil leaves over each serving. Finish with a light grating of Parmigiano-Reggiano.

Serve immediately while hot.