How To make Pasta with Light Basil Pesto

London ✔ Pesto Pasta Recipe | How to Make Basil Pesto Pasta Quickly

???? Hi friends! ???? Learn how to make FRESH BASIL PESTO PASTA, in under 15 minutes! ???? ???? ♥️
When it's homemade everything tastes good! ???? ???? This traditional pesto pasta recipe is just WOW ???? and you can make it easily in under 15 minutes! We used delicious slices of aged Parmesan Cheese from in our recipe to spice it up a notch! ????
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Fresh Basil Pesto Recipe | How to make Pesto Sauce at home | Easy Pesto Recipe

Hey Foodies! No need for store-bought pesto anymore. This recipe is so easy to make! If you’re used to store-bought pesto, believe me when I tell you that this homemade version will change your life. It’s just so much more vibrant and fresh, and you can control exactly how runny or thick you want your pesto to be. Just be sure to add more olive oil until your desired consistency is reached.

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Ingredients:
3 cups Fresh Basil Leaves
1 1/4 cup Olive Oil
40g Toasted Peanuts
2 tbsp Lemon Juice
6 cloves Garlic
1 tbsp Sugar
1/2, cup Grated Parmesan Cheese
Salt and Pepper to taste

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Delicious Pesto Pasta Recipe

Pesto Pasta is a delicious easy to make main entrée loaded up with cheese, pine nuts, olive oil and amazing fresh basil flavor.

If you want a simple weeknight meal that’s really flavorful and brings Italy right to your own kitchen, then this is for you. No matter what time of year it is, this is always in season.

Ingredients for this recipe:

• 1 pound homemade or dried linguine
• 1/3 recipe for pesto
• pecorino Romano for garnish
• sea salt and pepper to taste

Prep Time: 5 minutes

Cook Time: 5 minutes

Serves 4

Procedures:

1. Add the pasta to a large pot of boiling water and cook according to the package instructions. For fresh, 2-3 minutes and for dry 8-10 minutes.
2. Drain the pasta and add to a large bowl and place in the pesto along with a 1/3 cup of the pasta water, salt and pepper and mix until combined.
3. Garnish with fresh shredded pecorino Romano cheese and serve.

CHEF NOTES:

• How To Reheat: Add your desired amount of pesto pasta to a medium size pan and add in 2 -3 tablespoons of hot water and mixer over low heat until hot.

• Make Ahead: I advise you to keep the pesto and pasta separate if you are wanting to serve it 1 day ahead of time.

• How To Store: Cover and keep in the refrigerator for up to 4 days.

• Make sure to salt the water once it begins to boil. The water should taste like the ocean. This will help keep the pasta moving as well as season it.

• Do not cook this pasta in hot pan on the stove as the sauce will break and the basil will separate from the oil and will become very oily.

• Try adding in some vegetables or cooked protein to further enhance the flavor.

how to make EASY BASIL PESTO pasta

Today we learn how to make basil pesto pasta, a perfect side dish for your 4th of July BBQ. You can eat it hot or cold. Inspired by Massimo Botturo's pesto recipe, it has a few additions to make this pesto recipe a bit more interesting. But that's all optional, if you want to learn how to make easy creamy pesto sauce, then here ya go!

#Pesto #Pasta #NotAnotherCookingShow

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Easy Pesto Pasta | Made with Fresh Basil

Learn how to make a delicious quick and easy pesto pasta.

Ingredients:
2 cups fresh spinach
1/4 cup pine nuts
1/2 cup Parmesan cheese
1/2 cup extra virgin olive oil or regular olive oil
1 clove garlic
150 grams linguine
Salt and pepper to taste

Cooking procedure check the video.

Serve and Enjoy!

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Italy's Freshest Summer Pasta | BASIL PESTO with Potatoes and Green Beans

Fresh Basil Pesto—made the traditional Italian way—meets tender potatoes, green beans and traditional pasta (trofie) in this classic PESTO PASTA recipe from Genoa, Italy.
#italianfood #pastarecipe #pesto

Written recipe? On our website:

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In this PIATTO™ video recipe, we present:

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BASIL PESTO PASTA with TROFIE PASTA, POTATOES and GREEN BEANS
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We start by making the classic basil pesto (pesto alla genovese) the traditional way—using a mortar and pestle. Fresh, fragrant and sublime. Then we add a traditional pasta of Liguria and Genoa called 'trofie.' Finally, fresh potatoes and green beans.

This authentic and traditional basil pesto pasta recipe is the quintessential example of a Mediterranean Diet recipe! Travel to Genoa with this perfect fresh summer pasta dish.

INGREDIENTS (SERVES 4)
FOR THE PESTO GENOVESE (BASIL PESTO)
basil: 2 oz (60 g); around 3-4 little plants sold for gardens
garlic: 1 clove
olive oil (extra virgin): 3 ¾ tbsp (50 g)
pecorino cheese: 1 ¾ oz (50 g); choose 'pecorino sardo' from Sardegna if you can find it!
Parmigiano Reggiano cheese: 1 ¾ oz (50 g)
pine nuts: 1 ¾ oz (50 g)
coarse salt: 2 pinches

FOR THE PESTO PASTA
fresh pasta: 18 oz (500 g); 'trofie' pasta if you can find it—otherwise, use a short pasta that you prefer. If using dry pasta, use 11 oz
potatoes: ½ lb (250 g)
fresh green beans: 5 oz (150 g); ends removed
pesto genovese: from the recipe above

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TABLE OF CONTENTS
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0:00 intro
0:28 green beans and potatoes
2:16 how to make basil pesto alla genovese
8:34 how to make pesto pasta

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