Pasta con Pesto alla Genovese Recipe Guide

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Pasta con Pesto alla Genovese

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Strainer
• Blender or food processor
• Measuring cups and spoons
• Wooden spoon or spatula
• Large serving bowl

Ingredients

  

• Ingredients
• For the Pesto
• 2 cups fresh basil leaves packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts as a substitute
• 2 cloves garlic minced
• Salt and pepper to taste
• For the Pasta
• 12 oz 340g pasta of your choice (traditionally trofie or trenette)
• Salt for the pasta water

Instructions

 

• Method
• Step 1: Prepare the Pesto
• Combine Ingredients: In a food processor or blender, add the basil leaves, pine nuts, and garlic. Pulse until coarsely chopped.
• Add Cheese and Oil: Add the grated Parmesan cheese. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides occasionally.
• Season: Taste the pesto and season with salt and pepper as desired. If it’s too thick, you can add a little more olive oil or a splash of water to reach your preferred consistency.
• Step 2: Cook the Pasta
• Boil Water: Bring a large pot of salted water to a rolling boil.
• Cook Pasta: Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
• Reserve Water: Before draining, reserve about 1 cup of the pasta cooking water to adjust the sauce consistency later.
• Step 3: Combine Pasta and Pesto
• Drain Pasta: Drain the pasta in a colander and return it to the pot.
• Mix in Pesto: Add the pesto to the hot pasta, mixing well to coat. If the sauce is too thick, add some reserved pasta water gradually until you achieve the desired consistency.
• Step 4: Serve
• Plating: Transfer the pasta to a large serving bowl or plate it individually.
• Garnish: Drizzle with a bit more olive oil and sprinkle with extra Parmesan cheese and freshly cracked black pepper if desired.
• Variations
• Nuts: Substitute pine nuts with walnuts, almonds, or cashews for a different flavor profile.
• Cheese: For a dairy-free option, use nutritional yeast instead of Parmesan.
• Greens: Add a handful of spinach or arugula to the pesto for extra nutrients and a slight variation in flavor.

Keyword Pasta, Pasta con Pesto, Pasta con Pesto alla Genovese

If you’re looking for a fresh and flavorful dish that embodies the essence of Italian cuisine, Pasta con Pesto alla Genovese is a perfect choice. This classic recipe hails from the picturesque region of Liguria and showcases the vibrant flavors of basil, garlic, and Parmesan. It’s a dish that’s not only delicious but also easy to make. From my own personal experience, this dish is a fantastic introduction to Italian cooking, and it’s one of those recipes that will impress anyone at the dinner table. Let me show you how I make this delightful pasta dish.

Notes on What to Expect

Expect a fragrant dish full of fresh flavors that perfectly encapsulates the Mediterranean essence. The pesto is rich and creamy, yet light, making it ideal for any season.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Calories per Serving: Approximately 600
• Cost of Ingredients: $10-$15
• Cuisine: Italian
• Course: Main Course
• Ease of Cooking: Easy

Equipment Needed

• Large pot for boiling pasta
• Strainer
• Blender or food processor
• Measuring cups and spoons
• Wooden spoon or spatula
• Large serving bowl
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Genovese  now.

Ingredients

For the Pesto

• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (or walnuts as a substitute)
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Pasta

• 12 oz (340g) pasta of your choice (traditionally trofie or trenette)
• Salt for the pasta water
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Genovese  now.

Method

Step 1: Prepare the Pesto

1. Combine Ingredients: In a food processor or blender, add the basil leaves, pine nuts, and garlic. Pulse until coarsely chopped.
2. Add Cheese and Oil: Add the grated Parmesan cheese. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides occasionally.
3. Season: Taste the pesto and season with salt and pepper as desired. If it’s too thick, you can add a little more olive oil or a splash of water to reach your preferred consistency.

Step 2: Cook the Pasta

1. Boil Water: Bring a large pot of salted water to a rolling boil.
2. Cook Pasta: Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
3. Reserve Water: Before draining, reserve about 1 cup of the pasta cooking water to adjust the sauce consistency later.

Step 3: Combine Pasta and Pesto

1. Drain Pasta: Drain the pasta in a colander and return it to the pot.
2. Mix in Pesto: Add the pesto to the hot pasta, mixing well to coat. If the sauce is too thick, add some reserved pasta water gradually until you achieve the desired consistency.

Step 4: Serve

1. Plating: Transfer the pasta to a large serving bowl or plate it individually.
2. Garnish: Drizzle with a bit more olive oil and sprinkle with extra Parmesan cheese and freshly cracked black pepper if desired.

Variations

• Nuts: Substitute pine nuts with walnuts, almonds, or cashews for a different flavor profile.
• Cheese: For a dairy-free option, use nutritional yeast instead of Parmesan.
• Greens: Add a handful of spinach or arugula to the pesto for extra nutrients and a slight variation in flavor.

Tips

• Basil Storage: Store fresh basil in water, like a bouquet, to keep it fresh longer.
• Blender vs. Processor: A food processor works best for pesto, but if you use a blender, do it in small batches to ensure everything gets well blended.
• Batch Preparation: Make extra pesto and freeze it in ice cube trays for quick use in future recipes.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Genovese  now.

Nutritional Information Per Serving

• Calories: 600
• Total Fat: 38g
• Saturated Fat: 6g
• Cholesterol: 15mg
• Sodium: 300mg
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 15g

Final Thoughts

I hope this guide has made making Pasta con Pesto alla Genovese seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!