Trenette with pesto, the recipe

Trenette with pesto, the recipe

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The pesto it can accompany canapes during aperitifs and appetizers, it can enrich a second course or more traditionally, it can be used to season pasta for the preparation of an excellent scented first course vegetarian.

There pasta with pesto it is easy to prepare, it is tasty and it can also be elegant: instead of the simple penne rigate, for prepare the pasta with pesto the use of small trains is recommended. Let's see the ingredients for 5 people.

Trenette with pesto

  • 400 grams of Trenette type pasta
  • 40 grams of basil
  • 15 grams of pine nuts
  • 1 clove of garlic
  • 2 dl of extra virgin olive oil
  • 60 grams of grated Parmigiano Reggiano
  • 40 grams of grated aged pecorino
  • salt and pepper to taste
  • pine nuts and basil leaves to decorate

The pesto sauce it must be prepared by chopping garlic and basil. To preserve the green color of the leaves of basil, it is advisable to add a pinch of salt when mincing.

Tradition has it that basil, garlic and pine nuts are placed in a mortar and then pounded manually using a drizzle of oil as a lubricant. If you don't have nostalgia for traditions, put all the ingredients in the mixer and press the “ON” button. The complete pesto recipe can be consulted at this address while here a vegan variant.

Cook the pasta in boiling and already salted water. Drain the trenette still al dente. Season the pasta with pesto and, if the pesto is too thick - it can happen if the basil leaves are very porous, if you use little oil, if you add too much cheese… -, add a few tablespoons of cooking water. Garnish with a few leaves of basil and pine nuts and serve while still steaming.



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