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Pasta with Pesto

Written on Saturday, 18 December 2010 12:04

Mmmmm I love this dish! This is the best treat I can get after a day spent driving my children to their after school activities or helping them with homework. This recipe is very simple and it is a classic of the Italian cuisine, Genoese precisely. If you want to make it lighter and more suitable for children do not add the garlic and the pine nuts, the result will be equally tasty and delicious. I dare say prefer it this way!

Every 2 people

  • 30 g of basil
  • 100ml of extra virgin olive oil
  • 50g parmigiano reggiano
  • half table spoon of pine nuts
  • half clove of garlic (peeled)
  • 1 pinch of salt
  • 200g of fusilli pasta

Wash and dry the basil.
Grate the parmigiano reggiano.
In your food mixer put all the ingredients but just the half of the olive oil. Start mixing and after few seconds start adding slowly the remaining oil.
The result should be a nice and smooth green sauce.
Boil the fusilli in salted water and add half a ladle of the cooking water to your pesto sauce and stir it. When the fusilli are ready drain and mix them immediately with the pesto.
Serve immediatly.
If your pesto is too thick add in more oil, if it is too liquid add more cheese or basil.