Pesto Pasta by chefboylee

Pesto Pasta

chefboylee

Cook

20 min

US

original

metric

Picture for Pesto Pasta

US

original

metric

Ingredients

200 gram fresh basil, leaves

50 gram pine nuts

2 cube Ice

1 cloves garlic

1 tbsp salt

150 gram olive oil

50 gram parmesan cheese

40 gram pecorino romano cheese

150 gram rigatone pasta

Tools

blender

pot

Directions

Step 1

Blanch the basil leaves in boiling water for about 20 seconds then plunge in ice water. Squeeze out water.

200 gram fresh basil, leaves

Step 2

Add basil to blender, along with ice, olive oil, pine nuts, garlic, and salt. Blend till smooth.

200 gram fresh basil, leaves

2 cube Ice

150 gram olive oil

50 gram pine nuts

1 cloves garlic

1 tbsp salt

blender

Step 3

Add cheese in, and blend till mixed.

50 gram parmesan cheese

40 gram pecorino romano cheese

Step 4

Pour into container, stir and keep in container and refrigerate.

Step 5

Get a pot of water boiling with salt for pasta (any pasta will do). Cook till Al dente according to instructions on package.

150 gram rigatone pasta

as needed salt

pot

Step 6

In a mixing bowl, add about 1 cup of the pesto, and add the cooked pasta. Add a spoonful of pasta water, and mix. Sauce should turn creamy and emulsify. Adjust seasoning and plate.

chefboylee

© 2024 chefboylee. All rights reserved.