Pasta with pesto alla genovese
Once upon a time, pesto was invariably made by hand using a mortar and pestle. The name implies the act of using the pestle. This is still the classic and preferred method, but modern times have even reached certain kitchens in Liguria. It is now a given that much of the pesto you taste is made in a blender. Handmade pesto is indeed better because the ingredients have been worked less, but blender pesto is fine as long as you use the finest, freshest ingredients available. This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or Trenette.
Pasta with pesto is a great classic of Ligurian cuisine, a first course Saporito and fragrant and also very quick to prepare! The original Ligurian recipe provides that pasta, in addition to the classic Genoese Pesto, are also added potatoes and green beans (Pasta with pesto accommodated). There is no trattoria or restaurant in Liguria that does not offer you Trofie, Linguine, Bavette or Spaghetti with pesto! Of course, the quality of the Pesto which, bought or homemade, must comply with the regulations of the Consortium (otherwise it is not Genoese pesto!). Preparing pasta with pesto is really simple, all you have to do is cook the pasta and mix it, cold, with pesto. Being a very aromatic cold sauce, pesto lends itself very well to making many variations; try it with both bacon and tuna and shrimp. Just prepare the pasta and add a tablespoon of pesto at the end! I also prepared baked Tambellini with pesto ... Yummy!
Ingredients
180 gr. spaghetti, linguine...100 gr. pestobasil leavessun dried tomatoes
Preparation
Pour the Genoese pesto into a pan with the sun-dried tomatoes. Cook the pasta and when it is cooked, drain it and put it in the pan with the pesto. Mix the pasta with pesto, diluting with a little bit of pasta cooking water. Serve your pasta with pesto with grated cheese (parmesan or pecorino cheese). Add the basil leaves for decoration.
Once upon a time, pesto was invariably made by hand using a mortar and pestle. The name implies the act of using the pestle. This is still the classic and preferred method, but modern times have even reached certain kitchens in Liguria. It is now a given that much of the pesto you taste is made in a blender. Handmade pesto is indeed better because the ingredients have been worked less, but blender pesto is fine as long as you use the finest, freshest ingredients available. This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or Trenette.
Pasta with pesto is a great classic of Ligurian cuisine, a first course Saporito and fragrant and also very quick to prepare! The original Ligurian recipe provides that pasta, in addition to the classic Genoese Pesto, are also added potatoes and green beans (Pasta with pesto accommodated). There is no trattoria or restaurant in Liguria that does not offer you Trofie, Linguine, Bavette or Spaghetti with pesto! Of course, the quality of the Pesto which, bought or homemade, must comply with the regulations of the Consortium (otherwise it is not Genoese pesto!). Preparing pasta with pesto is really simple, all you have to do is cook the pasta and mix it, cold, with pesto. Being a very aromatic cold sauce, pesto lends itself very well to making many variations; try it with both bacon and tuna and shrimp. Just prepare the pasta and add a tablespoon of pesto at the end! I also prepared baked Tambellini with pesto ... Yummy!
Ingredients
180 gr. spaghetti, linguine...
100 gr. pesto
basil leaves
sun dried tomatoes
Preparation
Pour the Genoese pesto into a pan with the sun-dried tomatoes. Cook the pasta and when it is cooked, drain it and put it in the pan with the pesto. Mix the pasta with pesto, diluting with a little bit of pasta cooking water. Serve your pasta with pesto with grated cheese (parmesan or pecorino cheese).
Add the basil leaves for decoration.
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