Pasta al pesto is one of my favourite ones. The smell of fresh basil recalls Springtime, but I like it all over the year!
| The original recipe that originated of Liguria – note: Liguria is an Itaian region, uses troffie, a kind of fresh pasta that you can maybe find at your market. But you can use penne, or mezze penne (pennette, or any other pasta you prefer!) also the long ones are good, as spaghetti, bavettine and others. Pasta al pesto doesn't need a specific shape of pasta, even if it's easier to mix short shapes. |
Ingredients (4 people):
• 400gr of pasta
• a hand of fresh basil leaves
• about 3 spoons of
grated Grana Padano
•
extra virgin olive oil
• 30g of
pine nuts
• a piece of garlic
Difficulty: very easy
Time needed: time needed for boiling the water and cooking the pasta (about half an hour or less)
How to do it:
Put the water to boil and begin to put into your mixer, the garlic, the pine nuts, the grated parmesan. As it mixes, add extra virgin olive oil until it becomes a cream. When the water boils, add salt and the pasta and set your timer for the time needed for the kind of pasta you’re cooking (usually it’s written on the package). About 2 or 3 minutes before your pasta is done, take 2 or 3 spoons of the boiling water and add to your pesto. It helps it to become more creamer and easier to mix. When the pasta is done, you just have to boil down the water and mix your pesto with pasta. It’s done! It’s healthy (you have only raw and unsaturated fat), easy and tasty! Buon appetito! What pesto means?Pesto comes from the verb “pestare” that means pound on, referred to the pounder where ingredients were put inside and then pounded with a pestle. | | |
