Spaghetti with basil pesto
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251Traditional 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".
recipe,photo-recipe,pasta - Spaghetti,pine nuts,basil,parmesan,Pecorino cheese,garlic,olive oil,Pasta,Italian cuisine
Pasta
Italian cuisine
Ingredients
Ingredients
| Pecorino cheese | 0.5 59 | oz kcal | 15 | grams | |
| basil | 30 ?? | leaves kcal | 30 | leaves | |
| garlic | 1 6 | clove kcal | 1 | clove | |
| olive oil | ¼ 528 | cup kcal | 60 | milliliters | |
| parmesan | 1 118 | oz kcal | 30 | grams | |
| pasta - Spaghetti | 10.5 1089 | oz kcal | 300 | grams | |
| pine nuts | 0.25 68 | oz kcal | 10 | grams | |
| salt | 2 0 | tsp kcal | 2 | teaspoon | |
| salt | 1 0 | pinch kcal | 1 | pinch |
Recipe
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.
3. Mix basil and nuts
basil 30 leaves
Crush the nuts in an electric mixer. Add fresh basil leaves, stir by mixing.
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.
5.
When the pasta is cooked, strain the water, mix the pasta with the prepared pesto. Serve sprinkled with grated Parmesan cheese.
Bon appetit!
