The basic recipe for pesto pasta (basil sauce) is very easy if you have the right ingredients. Put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it. Only after that, add the pasta and continue to cook without lowering the fire. After a few minutes mix the pasta to avoid sticking. There is indicated on the package of pasta cooking time: remember to taste the pasta before draining (times indicated are often indicative only). Season pasta with pesto sauce (that you had preparaed in advance according to the tomato sauce recipe): if you want to add a olive oil (better if “extra vergine”). You can serve pasta with some grated pecorino cheese and a few leaves of fresh basil
How to use
- You can use this recipe for all kind of pasta, but in Liguria (the Italian region where the pesto borns) we prefer with linguine (a sort of spaghetti) spaghetti, and above all “trofie”
- For the original Italian recipe you will add in the boling water 5 minutes before the pasta greenbean and potatos diced
- Remember to check the different minutes of cooking
Tips and Tricks
- Add pasta only in hot water
- In Italy people eat the pasta “al dente” , that means not to cooked (the pasta mustn’t be springs when you bite it) and not to raw. Dieticians say that the pasta “al dente” is easier to digest.
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