Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have spaghettini with grey mullet bottarga, lime and walnuts on truffle pesto using 8 ingredients and 4 steps. Here is how you can achieve that.

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

1. Make ready 80 g spaghetti or spaghettini (I used Gragnano pasta)
2. Get 1 knob butter
3. Get 2 tbsp grey mullet bottarga
4. Get 1/2 lime
5. Make ready 4 walnut halves, chopped
6. Take Black pepper
7. Get Salt
8. Get 1 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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