Pasta con Pesto alla Genovese: A Step-by-Step Recipe Guide

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Pasta con Pesto alla Genovese

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Mortar and pestle (preferred) or blender
• Large pot for pasta
• Strainer

Ingredients

  

• Ingredients:
• For the Pesto:
• Fresh basil leaves: 2 cups
• Garlic: 1 clove
• Pine nuts: 2 tablespoons
• Parmesan cheese grated: 1/4 cup
• Pecorino cheese grated: 2 tablespoons
• Extra virgin olive oil: 1/3 cup
• Salt: To taste
• For the Pasta:
• Trofie linguine, or spaghetti: 400 grams
• Optional: Green beans 100 grams and small potatoes (1-2, diced)

Instructions

 

• Method:
• Step 1: Prepare the Ingredients
• Basil: Wash and pat dry the basil leaves thoroughly to avoid a watery pesto.
• Potatoes and Beans: If using, peel and dice potatoes, and trim green beans.
• Step 2: Make the Pesto
• Mortar and Pestle Method:
• Begin by crushing the garlic with a pinch of salt until smooth.
• Add pine nuts and crush to a paste.
• Gradually add basil leaves, a handful at a time, mashing them gently to release their oils.
• Incorporate the cheeses and slowly drizzle in olive oil until you achieve a creamy consistency.
• Blender Method (quicker, but less traditional):
• Combine all pesto ingredients and pulse until smooth. Avoid over-blending to prevent heat buildup, which can alter the basil’s flavor.
• Step 3: Cook the Pasta
• Boil water in a large pot, adding salt generously.
• Cook pasta until al dente according to package instructions. If adding potatoes and beans, boil them with the pasta in the last 5 minutes.
• Step 4: Combine and Serve
• Reserve 1/4 cup of pasta water before draining.
• Toss the hot pasta with pesto, adding reserved water as needed to create a silky sauce.
• Serve immediately, garnished with extra cheese or a drizzle of olive oil.
• Variations:
• Nut-Free: Substitute pine nuts with sunflower seeds or skip entirely for allergy-friendly pesto.
• Dairy-Free: Use nutritional yeast in place of cheeses for a vegan version.
• Herb Mix: Add parsley or spinach for a different twist on pesto.
• Tips:
• Always use fresh basil for the best aroma and flavor.
• Chill the mortar or blender to preserve the bright green color of the pesto.
• Avoid reheating pesto to prevent bitterness—serve it fresh!

Keyword Pasta con Pesto alla Genovese

Pasta con Pesto alla Genovese, a classic from Liguria in northern Italy, embodies the freshness of Mediterranean cuisine. This dish is rooted in Genoa’s rich culinary history, with its fragrant basil pesto complementing pasta beautifully. Let me show you how I make this timeless recipe, incorporating tips and tricks from my own personal experience to ensure success.

Notes on What to Expect:

The combination of fresh, aromatic pesto and tender pasta creates a light yet satisfying dish. When done traditionally, the pesto has a velvety texture and vibrant green color that is hard to replicate with store-bought versions.

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: ~450 per serving
• Cost of Ingredients: Moderate ($10-$15 depending on basil availability)
• Cuisine: Italian (Liguria)
• Course: Main
• Equipment Needed:
  • Mortar and pestle (preferred) or blender
  • Large pot for pasta
  • Strainer
  • > Go get the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Genovese  now.

Ingredients:

• For the Pesto:
  • Fresh basil leaves: 2 cups
  • Garlic: 1 clove
  • Pine nuts: 2 tablespoons
  • Parmesan cheese (grated): 1/4 cup
  • Pecorino cheese (grated): 2 tablespoons
  • Extra virgin olive oil: 1/3 cup
  • Salt: To taste
• For the Pasta:
  • Trofie, linguine, or spaghetti: 400 grams
  • Optional: Green beans (100 grams) and small potatoes (1-2, diced)
  • > Go get the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Genovese  now.

Method:

Step 1: Prepare the Ingredients

1. Basil: Wash and pat dry the basil leaves thoroughly to avoid a watery pesto.
2. Potatoes and Beans: If using, peel and dice potatoes, and trim green beans.

Step 2: Make the Pesto

1. Mortar and Pestle Method:
   • Begin by crushing the garlic with a pinch of salt until smooth.
   • Add pine nuts and crush to a paste.
   • Gradually add basil leaves, a handful at a time, mashing them gently to release their oils.
   • Incorporate the cheeses and slowly drizzle in olive oil until you achieve a creamy consistency.
2. Blender Method (quicker, but less traditional):
   • Combine all pesto ingredients and pulse until smooth. Avoid over-blending to prevent heat buildup, which can alter the basil’s flavor.

Step 3: Cook the Pasta

1. Boil water in a large pot, adding salt generously.
2. Cook pasta until al dente according to package instructions. If adding potatoes and beans, boil them with the pasta in the last 5 minutes.

Step 4: Combine and Serve

1. Reserve 1/4 cup of pasta water before draining.
2. Toss the hot pasta with pesto, adding reserved water as needed to create a silky sauce.
3. Serve immediately, garnished with extra cheese or a drizzle of olive oil.

Variations:

1. Nut-Free: Substitute pine nuts with sunflower seeds or skip entirely for allergy-friendly pesto.
2. Dairy-Free: Use nutritional yeast in place of cheeses for a vegan version.
3. Herb Mix: Add parsley or spinach for a different twist on pesto.

Tips:

• Always use fresh basil for the best aroma and flavor.
• Chill the mortar or blender to preserve the bright green color of the pesto.
• Avoid reheating pesto to prevent bitterness, serve it fresh!
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Genovese  now.

Nutritional Information (Per Serving):

• Calories: ~450
• Protein: 15g
• Carbs: 60g
• Fat: 18g

Closing:

I hope this guide has made making Pasta con Pesto alla Genovese seem a little less daunting. Have you tried it before, or do you have your own special twist? Please be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your thoughts!