Pasta al pesto is a quick and easy dish that gives an excellent aroma that stimulates the palate, and is typical of Liguria, but now very popular throughout the rest of Italy. In addition to Genoese pesto, the original recipe includes a sprinkling of cheese, pine nuts and a few leaves of fresh basil. In just half an hour, it is on the table.
It is a recipe that appeals to those who love to eat vegetarian. Basil pesto can be easily made at home, it can be added to high quality pasta and that’s it.
In addition to Genoese pesto, the original recipe a sprinkling of cheese, pine nuts and a few leaves of fresh basil
What kind of pasta?
The long one, mainly, like bavette, spaghetti or reginette, but the short one, like pennette is fine too. And let’s not even talk about trofie, one of the typical types of pasta that accompany Genoese pesto.
The pasta should stay firm after cooking, and should be pulled out “al dente”, even after creaming. There are of course variations to the original recipe, confirming how this first one, moving from region to region, has undergone tasty contaminations.
Some people prepare pasta al pesto with pancetta, with the addition of bacon. Some people add fresh cherry tomatoes, lightly fried with a drizzle of oil, but also added as a final dressing, already caramelized.
Some people love pasta al pesto with ricotta. A few tablespoons creamed with salt and pepper, added raw on the seasoned pasta, are sufficient.
For the sake of completeness, now, let's read the original recipe.
. Preparation takes 20 minutes, cooking another 10.
The quantity for four people includes 300 grams of pasta (whichever you prefer), a spoonful of pine nuts, a handful of Parmesan cheese.
For the pesto, you need:
- 50 g of basil leaves (fresh, perfectly intact and dry)
- 2 small cloves of garlic (quality of Vasselico, with a less intense and strong flavor)
- 100 ml of extra virgin olive oil (Ligurian PDO)
- 70 gr of Parmigiano Reggiano
- 30 gr of Pecorino (Sardinian flower quality)
- 15 gr of pine nuts (1 tablespoon)
- 1 pinch of salt
After preparing the sauce, you can boil the pasta water with a pinch of coarse salt, draining it a little more than al dente. Meanwhile, add the pesto to a large pan over very low heat, dissolving with a couple of tablespoons of cooking water. Drain the pasta directly into the pan with the pesto. Stir over high heat, finishing the cooking of the pasta for about a minute. Make sure the pasta is completely seasoned. Serve warm, with a sprinkling of Parmesan, a handful of pine nuts and fresh basil leaves.
And you, how do you cook your own version of pasta with pesto? In any case, enjoy your meal.