The recipe is a nod to pesto but without pine nuts to thicken it.
Instead, the recipe takes a cue from pasta carbonara, mixing an egg yolk into the base of pureed basil and Parmesan to give it a silky texture.
They're equally at home finely grated on top of pasta or topping a tasty dessert.
Ingredients of Garlic basil pasta with cured egg yolk
- It's 1 of Cured egg yolk.
- It's 2 cups of pasta.
- It's 6 cup of chix stock.
- You need 2 tbs of Homemade basil garlic butter.
Garlic basil pasta with cured egg yolk step by step
- Bring the chicken stock to a boil and pull pasta out it can be any pasta or home made pasta.
- Add pasta to stock and cook for 7-10 mins till al dente.
- Drain the liquid and add garlic basil butter to bowl and let it melt on pasta for 2 mins then mix.
- Get cured eggyolks and use cheese grater or zester and grate on top of pasta.
- Serve!!.
Egg yolks are basically liquid gold, perfect for thickening a sauce, puffing a pastry, or amping up pasta's creaminess. Use leftover egg yolks in everything from salad dressing to desserts. The salt and sugar cured egg yolks is a surprising condiment that will truly amaze you. These yolks are perfect to be grated over pasta or over grilled asparagus or over a toast with avocado. This recipe may seem a little strange to you but you have to trust me.
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