In this post I will show you how to prepare Pasta pesto recipe. This light, untraditional pesto matches well with fresh pasta. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta. Here are ingredients and directions:
For the Pecan Pesto:
1⁄4 cup pecan pieces
2 cups tightly packed basil leaves
1⁄4 cup extra virgin olive oil
2 tablespoons water
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon salt
11⁄2 ounces Parmigiano-Reggiano, grated
2 garlic cloves, quartered
For the Noodles:
1 pound fresh or 12 ounces dried pasta, cooked and drained
To make the Pecan Pesto, toast the pecans in a dry skillet set over medium-low heat until lightly browned and aromatic, about 4 minutes, stirring often. Pour into the bowl of a food processor fitted with the chopping blade and cool for 5 minutes.
Add the basil, olive oil, water, pepper, salt, cheese, and garlic to the food processor. Close the lid and pulse a few times to break up the chunks. Scrape down the sides of the bowl with a rubber spatula and process until fairly smooth. Alternatively, grind the toasted pecans, basil, pepper, salt, and garlic in a mortar with a pestle; once finely ground, about like cornmeal, grind in the olive oil and water in small splashes, then stir in the cheese.
Pour the pesto over the still-warm noodles.
To store the pesto: Spoon it into a glass jar or a small plastic container, cover with a light film of olive oil, and refrigerate for up to 4 days.
Fresh: almost any noodle, although wider-cut noodles give more tooth
Dried: almost any shaped pasta like ziti or farfalle
Of all the culinary myths, the one about Marco Polo’s bringing pasta back to Italy from the East may be the most persistent. But consider this: in 1279, among the catalog of effects from the estate of a Genoese gentleman, there’s a reference to a basket of dried pasta. Marco Polo didn’t make it back to Venice until 1298.
Hope you enjoy this recipe and Bon Apetit
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