For fast cooking and slow enjoyment in this top Italian specialty, you need spaghetti and pesto genovese. Prepare all the ingredients, follow the instructions from the recipe and in a few moments the smell of the Mediterranean will conquer your kitchen.
Ingredients
- 400 g Pasta Spaghetti with eggs Zlato polje
- 10-20 g butter
- For pesto genovese:
- 30-40 g of fresh basil
- 40 g pine nuts
- 40 g grated Pecorino cheese
- 40 g grated parmesan
- 3 cloves garlic
- 100 ml of olive oil
- salt
Preparation
Boil the spaghetti in salted boiling water and drain.
Set aside a little water (about 100 ml in which the pasta was cooked).
Put sliced basil, pine nuts, grated cheese, sliced garlic and about 50 ml of olive oil in an electric chopper. Chop the mixture, then add the remaining oil, salt and mix everything together a little more.
Place the prepared pesto in a porcelain bowl.
Melt the butter in a wide pan, add 2-3 tablespoons of pesto and mix together briefly.
Add the cooked spaghetti and a little water in which the pasta was cooked.
Mix the spaghetti well and heat.
Serving Serve the
spaghetti warm, and you can sprinkle with grated Parmesan cheese if desired.
Tip
You can prepare Pesto genovese in larger quantities. It can stand in the refrigerator for about 2 weeks. In this way, you can prepare gnocchi or any other pasta with pesto.
Good apetite!
* Retrieved from https://www.coolinarika.com/recept/spageti-s-pestom-genovese/