{"id":31543,"date":"2022-03-21T17:50:20","date_gmt":"2022-03-21T17:50:20","guid":{"rendered":"https:\/\/usapulseseu.org\/massa-com-molho-de-natas-beany\/"},"modified":"2022-03-21T17:50:20","modified_gmt":"2022-03-21T17:50:20","slug":"massa-com-molho-de-natas-beany","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/pt-pt\/massa-com-molho-de-natas-beany\/","title":{"rendered":"Massa com molho de natas Beany"},"content":{"rendered":"

<\/p>\n

\n

Massa com molho de natas Beany<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • \u00bd ch\u00e1vena mais 2 colheres de sopa de azeite virgem extra (dividido, mais um pouco para regar) <\/li>\n
  • 1 ch\u00e1vena de nozes (finamente picadas, ou qualquer outra noz \u00e0 escolha (omite se tiveres alergia a nozes) (tamb\u00e9m podes usar um pesto pronto ou caseiro))<\/li>\n
  • \u00bd colher de ch\u00e1 de pimenta vermelha esmagada em flocos <\/li>\n
  • 5 dentes de alho (1 inteiro, 4 cortados em rodelas finas)<\/li>\n
  • 2 ramos de alecrim<\/li>\n
  • 2 latas\/garrafas de 400 g de feij\u00e3o cannellini (feij\u00e3o branco, lavado)<\/li>\n
  • 250 g de rigatoni (ou outra massa tubular grande)<\/li>\n
  • Sal kosher<\/li>\n
  • 1 lim\u00e3o<\/li>\n
  • 2 colheres de sopa de salsa finamente picada <\/li>\n
  • Pimenta preta mo\u00edda na hora<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Aquece \u00bc de ch\u00e1vena de \u00f3leo numa panela grande e pesada em lume m\u00e9dio. Adiciona as nozes e os flocos de pimenta vermelha e cozinha, mexendo frequentemente, at\u00e9 as nozes ficarem bem douradas, cerca de 5 minutos. Transfere para uma tigela pequena e rala o dente de alho inteiro; p\u00f5e de lado. <\/li>\n
    2. Limpa a panela. Junta \u00bc de ch\u00e1vena de \u00f3leo e o restante alho fatiado na panela e cozinha em lume m\u00e9dio-baixo, mexendo ocasionalmente, at\u00e9 o \u00f3leo \u00e0 volta do alho borbulhar vigorosamente e o alho come\u00e7ar a alourar, cerca de 5 minutos. <\/li>\n
    3. Esmaga firmemente o alecrim com a m\u00e3o para o esmagar; adiciona-o \u00e0 panela juntamente com o feij\u00e3o e mexe para o cobrir. Aumenta o lume para m\u00e9dio e cozinha, mexendo de vez em quando, at\u00e9 o feij\u00e3o come\u00e7ar a ganhar cor, cerca de 3 minutos. <\/li>\n
    4. Entretanto, cozinha a massa numa panela grande com \u00e1gua a ferver e sal, mexendo ocasionalmente, at\u00e9 ficar al dente, cerca de 2 minutos menos do que as instru\u00e7\u00f5es da embalagem.<\/li>\n
    5. Quando faltarem cerca de 4 minutos para a massa estar pronta, transfere 1 ch\u00e1vena do l\u00edquido de cozedura da massa para a panela com os feij\u00f5es (certifica-te de que mant\u00e9ns o lume m\u00e9dio para que o l\u00edquido n\u00e3o se evapore demasiado depressa). Com uma colher de pau ou um espremedor de batatas, esmaga suavemente os feij\u00f5es at\u00e9 obteres um molho cremoso. <\/li>\n
    6. Utilizando uma aranha ou uma escumadeira, transfere a massa para a panela com os feij\u00f5es e adiciona 1 ch\u00e1vena do l\u00edquido de cozedura da massa e 2 colheres de sopa de \u00f3leo; mistura bem para combinar. Aumenta o lume para m\u00e9dio-alto, leva a lume brando e cozinha, mexendo suavemente com uma esp\u00e1tula de borracha resistente ao calor, at\u00e9 o molho cobrir a massa, cerca de 2 minutos. (O molho pode parecer uma sopa, mas vai engrossar \u00e0 medida que assenta, por isso n\u00e3o te preocupes!) <\/li>\n
    7. Rala finamente cerca de um quarto da casca do lim\u00e3o e, em seguida, corta o lim\u00e3o ao meio. Espreme o sumo de 1 metade de lim\u00e3o e adiciona a salsa; mistura bem para combinar. <\/li>\n
    8. \n

      Divide a massa pelas tigelas. Regue com azeite, tempere com pimenta preta e cubra com a mistura de nozes reservada ou com o molho pesto. Corta a restante metade do lim\u00e3o em fatias e serve ao lado para espremer por cima. <\/p>\n<\/li>\n<\/ol><\/div>\n

      \n

      Por Anjalina Chugani<\/p>\n<\/p><\/div>\n

      \n
      Prato principal<\/div>\n
      Criativo, Sem lactose, Crian\u00e7as, Vegan<\/div>\n<\/p><\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

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