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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pasta Pesto Genovese Style Recipe

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This recipe for Pasta Pesto Genovese Style is from Ricetti De La Familia DeRosa, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Basil leaves (basil lago). Don't substitute chopped basil from a jar
Pine nuts
Garlic
Gran Padano as first choice or Parmegiano - Regianno as second choice
Olive oil
Pepper - preferably purchased from a pepper boy
Short pasta shape- but not a hollow one. (Strozapretti is a good choice)
Directions:
Directions:
Toast your pine nuts (mea culpa). Easy to do by putting in a small frying pan. They toast quickly, so watch them.
Mix together everything else in the list above (except the pasta!). If you like basil - use lots of leaves, if you like lots of garlic - add it!. Generally, for every two cups of leaves, you use 3 cloves of garlic and one cup of gran padano. Add enough olive oil to create a soft paste, but less stiff instead of more stiff. Make the paste real smooth. Fold in your pine nuts.

Boil the pasta. When al dente, hold back 1/2 cup of the pasta water and drain. Put a little butter and olive oil over the pasta and then add the pasta genovese you created with a couple tablespoons of the reserved pasta water. Top off with a little romano cheese.
Number Of Servings:
Number Of Servings:
1/4 pound pasta per person
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The perfect summer pasta, especially when basil is fresh

 

 

 

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