Today we are preparing pasta with pesto sauce according to the classic recipe. This is done very easily!
Pasta with pesto sauce is the hallmark of Italian cuisine. It has a delicate taste and a pleasant, fresh aroma. You can make a dish more nutritious and rich by adding chicken, mushrooms, bacon or king prawns to it.
Real pesto sauce is prepared in a mortar by grinding. But we will use a blender, it will speed up and simplify our cooking process. The sauce can be stored in the refrigerator for up to five days.
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Ingredients:
Pasta - 350 g
Olive oil - 150 ml.
Garlic - 2 zbc.
Parmesan cheese - 80 g
Pine nuts - 50 g
Basil - 1 bunch
Water - 3 l
Ground black pepper and salt to taste
Step by step recipe:
Prepare the ingredients you need from the list. Traditionally, green basil is used for the sauce. The pasta can be anything you like - fusilli, mafaldine, spaghetti, tagliatelle, fettuccine, celentani, farfalle and other long, short or curly pasta.
We put a pot of water on the fire. While we wait for it to boil, prepare the pesto sauce. We clean the cloves of garlic, rinse, dry. Grind them and cheese on a medium grater.
Fry the nuts in a dry frying pan until brown, mine are already fried. Put the garlic, cheese and pine nuts in the blender bowl.
We wash the basil under running water, let it drain well. We tear off the leaves from the stems, put the leaves in the blender bowl.
Pour olive oil into this container (we leave 1 tablespoon for the paste), pepper and salt. Punch well with a blender until smooth. Our pesto sauce is ready.
Add the remaining olive oil, salt (also 1 tablespoon) and farfalle to the boiled water so that they do not stick to the bottom. Cook with the lid open. Different pasta is cooked for the same amount of time. But we cook a little less than the manufacturer recommends, for 1-2 minutes.
Boil the butterfly pasta for 10 minutes, al dente. Drain the water, season the farfalle with sauce.
Our pesto pasta is ready. Serve sprinkled with grated cheese and pine nuts.
Bon Appetit!
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