|Agretti Spaghetti with lemon and blue Toma cheese|
|Italian Agretti. barba di frate or Salwort|
|Lightly boiled and then slightly sautéed in olive oil and garlic before adding cooked pasta|
Most agretti and spaghetti recipes I have found call for boiling them together before saucing it all with a gorgonzola cheese sauce and maybe a light sprinkling of toasted hazelnuts or walnuts. That sounds great, but in the end I found that I preferred a light handling of the cheese, a few cheese crumbles on top and was fresh out of nuts and found that we liked this version very much. I preferred to boil the spaghetti and agretti separately so I didn't over cook the agretti. Next time I might start the spaghetti first and then add the agretti a little while into the cooking for a one pot wonder dish, and I will definitely sprinkle a few nut pieces, or I might just make just like this again, cause to me it was just that good.
|Moncenisio Blue Cheese|
|Agretti and spaghetti united|
Agretti (barba di frate/ friars beard)
Wash the agretti thoroughly and trim the roots off from the stems.
Bring a pot of salted water to a boil.
Mince the garlic and have your other ingredients ready to go as it all comes together quickly at the end.
Either cook your agretti first till desired tenderness, about 5 minutes and remove from the water and then add the spaghetti and cook till al dente.
or begin to cook your pasta adding in the agretti a little later so they cook at the same time.
While the pasta is cooking heat the oil in a large flat sauce pan
add the garlic and only let the garlic barely cook and then add the cooked agretti.
Cook a minute or two to coat and soften the garlic before adding the cooked spaghetti.
Once all is coated with olive oil and thoroughly mixed, season with the lemon juice and zest. Season with the salt and pepper.
Serve the pasta and sprinkle the pasta with blue cheese crumbles to taste on individual servings.
|Agretti spaghetti with lemon and blue cheese crumbles|