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Spaghetti with basil pesto

    

Traditional Italian pesto tastes great with pasta. You will find spicy taste of Parmesan, a nutty taste and the softness of basil in it. Simply "Spaghetti al Pesto Genovese".

Cook

No. of servings

3

Ready in

40 min.

Difficulty

medium

 

 

Pecorino cheese0.5oz15grams
basil30leaves30leaves
garlic1clove1clove
olive oil¼cup60milliliters
parmesan1oz30grams
pasta - Spaghetti10.5oz300grams
pine nuts0.25oz10grams
salt2tsp2teaspoon
salt1pinch1pinch

1. Preparation of spaghetti

pasta - Spaghetti 10.5 oz (300 g)  salt 2 tsp

Pour water into a pot, salt it and bring to a boil. Cook pasta in a larger amount of water so that it does not stick together. As soon as the water starts to boil, add pasta and cook according to the time mentioned on the pasta packaging.

2. Preparation of pesto

pine nuts 0.25 oz (10 g)

Fry pine nuts till golden brown.

Preparation of pesto

3. Mix basil and nuts

basil 30 leaves

Crush the nuts in an electric mixer. Add fresh basil leaves, stir by mixing.

Mix basil and nuts

4. Pesto

parmesan 1 oz (30 g)  Pecorino cheese 0.5 oz (15 g)  garlic 1 clove  olive oil ¼ cup (60 ml)  salt 1 pinch

Add grated cheese, garlic and olive oil. If the pesto is too thick, thin it by adding oil.

Pesto

5. 

When the pasta is cooked, strain the water, mix the pasta with the prepared pesto. Serve sprinkled with grated Parmesan cheese.

Bon appetit!

 

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