Pasta with Pesto alla Genovese If you don’t have time and energy to cook all day - here is fast and tasty method to dispose of hunger. Attention – very stodgy !
What we need ? – Ingredients :
For Pesto alla Genovese :
- fresh basil,
- olive oil (extra virgin),
- Parmesan cheese (or different hard cheese finely grated),
- clove of garlic (grated)
- pine nuts (finely chopped)
- cashew nuts (finely chopped)
Rest of ingredients :
- · pasta (the best kind to this meal is tube-shaped one)
- · chive
- · parsley
- · salt
Preparation :
Preparation of recipe is very simple and the only difficult you can have is properly grated bazil (this should be done manually). To make pesto grate fresh bazil using (wooden) pestle and mortar. After that, add olive oil and rest of ingredients and keep mashing them until it became homogeneous mass. Proportion of ingredients can be varied depending on our taste, although bazil is the base of this sauce, so pesto should have at least 50% of it. Prepared in that way, pesto can be kept in fridge for few days. It can be used in many meals – for example lasagna or dressing sauce.
After making pesto, boil pasta, then simply add pesto to pasta and mix it accurately. Pesto is very intense sauce and have taut consistence (pasta shouldn’t swim in it!), so you don’t need to add it much – only two or three table spoons. At the end just add chopped chive and parsley, then sprinkle all with parmesan cheese. Optional you can mix it with some splited tuna from can or vegetables. Done! Taste great with salad and juice.
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