Pasta with pesto | Contest: Recipe of the Day. Week No.31 03/09/2024

Hello, fellow food lovers! Today, I want to share with you another dish I prepared for lunch, something truly typical of Italy and quite famous around the world. By the way, the ingredients I used are straight from my garden, so everything is locally sourced. Today, I’m sharing with you pasta with pesto, a traditional dish from the Liguria region!

Ingredients:

• Short pasta, about 150 grams (for two people)
• Basil, around 300 grams (the more, the better)
• Grana Padano (hard cheese)
• Extra virgin olive oil
• Salt, to taste
• Walnuts, to taste

Procedure:

After washing the basil, take it along with the previously shelled walnuts, a bit of salt, some oil, and add a little bit of cheese. It’s important, as I mentioned, that the cheese is hard and well-aged. Mix everything in a blender until you get a fairly soft mixture, which you can then thin out with a bit of water and more oil if needed.

Meanwhile, in a separate pot, I cooked the fresh pasta with a bit of water for a few minutes. If you have the classic dried pasta, you’ll need to cook it separately in a pot with some salt, bringing the water to a boil first and then adding the pasta. In the case of fresh pasta like mine, you only need to put it in a pan, add a bit of water, and it’ll be cooked in a few minutes.

Then, I combine the pesto sauce directly in the plate where I will serve the pasta. This way, the basil doesn’t get cooked, which would make it turn black and give it a bad taste.

Of course, as a final touch, add a bit of extra virgin olive oil and plenty of cheese.

As I mentioned, this is a typical dish of Italy, something that was once considered a humble meal but is now quite expensive at restaurants. Moreover, it’s very healthy because basil is good for your health.

I hope you liked the photos I shared. I’ll see you with the next dish I prepare. In the meantime, I wish you all a great day.

P.S.

Today, I also did a power-up because, as @nacy0 pointed out, I hadn’t maintained my position within the club5050, but I’ve now taken care of that.