Cooking with Peachy

Posts Tagged ‘pesto’

INGREDIENTS:

GOOD FOR 4 PERSONS.

• SPAGHETTI – 200gr. (can be used any kind of pasta, though, Trofie is the traditional)
• BASIL LEAVES – 100gr.
• EXTRAVIRGIN OLIVE OIL – 60ml
• GARLIC- 1 clove
• PINE NUTS – 25gr.
• POTATO – 1PC. (Boiled)
• STRING BEANS – 25gr. (Boiled)
• SALT- 1 ½ tsp.
• PARMESAN CHEESE – 3tbsp.

PROCEDURES:

In a mixer or food processor, add the garlic, the pine nuts, a half of the extravirgin olive oil and the Basil leaves, start mixing, add the remaining olive oil, the cooked potatoes, the cooked string beans and mix again, add the salt, the cheese and mix until creamy.

Note: some people prefer all the ingredients to be mixed manually in a mortar

In a large pot, bring to boil 2Lt. of water, add the broth cube and cook the pasta depending on the suggested cooking time written on the pack. Once cooked, strain but leave some broth within the pasta then spoon in 4tbsp. of pesto, mix and serve. 

Tip: The remaining pesto sauce can be preserved by placing it in a tupperware or small container, refill with some olive oil enough to cover the surface and place in the refrigerator , due to the oil, it can last for 10days.