Simple Way to Make Speedy Spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto

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We hope you got insight from reading it, now let's go back to spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto recipe. To cook spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto you only need 8 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto:

1. Prepare 80 g of spaghetti or spaghettini (I used Gragnano pasta).
2. You need 1 knob of butter.
3. You need 2 tbsp of grey mullet bottarga.
4. Get 1/2 of lime.
5. Prepare 4 of walnut halves, chopped.
6. Provide of Black pepper.
7. Get of Salt.
8. Take 1 of pot of truffle pesto (optional).

Instructions to make Spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto:

1. Boil a kettle and add boiling water to a pot on medium-high heat. Salt the water as preferred (I use half a tablespoon of salt for a medium pot) then add the pasta and cook as per instructions. You want to drain it while it's still al dente so remove from heat 2 minutes before the recommended cooking time. I used Gragnano pasta in the "spaghettini" cut, which cooks in 8 mins so I removed it from the heat after 6 mins and removed the excess water using a sieve (you can use a colander as well)..
2. While the pasta is cooking, heat up the knob of butter in a pan and add the chopped walnuts once it's hot. Toast them until they become golden brown, then add the drained pasta. Stir well..
3. Add the juice of half a lime and grind some black pepper on top (to taste). Add the bottarga and stir well for a minute or so..
4. Spoon some truffle pesto on a serving plate and place the pasta on it. Top with some more bottarga and walnuts. Serve hot - no one likes limp pasta!!.

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