Pasta with pesto - Margarita's Way

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Pasta with pesto

Margarita Vitali

The name of this recipe comes from the Italian word pestare, meaning to crush or mash. This refers to the traditional preparation method, when the sauce was made in a mortar by pounding the ingredients with a pestle. Just a few select ingredients, prepared without any special equipment, are all it takes to create this classic Italian dish. Its rich flavor comes from the perfect combination of olive oil, parmesan, and the fresh aroma of basil!

Rating

 5/5

INGREDIENTS

500 gr fusilli pasta or any other pasta of your choice

1 tbsp butter

INGREDIENTS FOR THE PESTO

100 gr olive oil

½ clove garlic, grated

120 gr basil leaves

100 gr pine nuts

A bit of toasted pine nuts for garnish (optional)

80-100 gr grated parmesan or grated pecorino

Freshly ground pepper

Nutritional Information

Fat

Protein

Sugars

Calories

Carbs

Trans fat

In a food processor, combine the olive oil, the grated garlic, and the basil, and blend until a smooth mixture is formed.

Add the pine nuts and blend, until they are incorporated into the other ingredients.

Cook the pasta in salted water. Drain and add the butter.

Toss the pasta in a large bowl with the pesto sauce and optionally add some extra toasted pine nuts.

Sprinkle with grated parmesan and freshly ground pepper, and serve.

Garlic can be used differently: Before starting the preparation of the pesto sauce, cut a garlic clove in half and, using a fork, rub it inside the food processor to impart its aromatic flavor. This is the ideal method to make the sauce smoother without losing its authentic taste.

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