The best solution to quickly prepare a fresh and tasty dish with pasta and pesto, two things that make our hearts beat
Pesto pasta par excellence is the delicious trofie served with green beans and potatoes, just like in Liguria. But now that it's summer and we want cold dishes, we can take inspiration from the traditional recipe and give us some unforgettable and refreshing basil bite. The secret to making it always perfect is to add the pesto to our cold pasta just before serving: the stay in the refrigerator of a pasta already seasoned with pesto would lead to the oxidation of the basil and a consequent blackening of the sauce. Keep this in mind and … free your imagination!
To prepare the pesto following the traditional recipe serve seven ingredients. To flavor 500 grams of pasta: 50 grams of Genoese Basil DOP, 45 grams of Parmigiano Reggiano PDO aged at least 24 months, 15 grams of Sardinian Pecorino aged ten months, five tablespoons of extra virgin olive oil, two cloves of sweet garlic, two tablespoons of Pine nuts and a handful of coarse salt.
After the ingredients, you have to think about tools: a marble mortarit's a wooden pestle. For those without it, you can also use the blender but the result will not be the same. However, one of the fundamental rules is to proceed fairly quickly: over time the basil oxidizes and becomes bitter.
We start by pounding garlic with a few grains of salt, then the pine nuts are added. Continue to pound until the three ingredients are completely blended. At this point, add the basil leaves a little at a time, after having washed and gently dried them. crushing them with the pestle against the walls with a rotary movement to the left and turning the mortar in the other direction. Finally add the Parmesan and pecorino, mix and finally add the oil evenly.
Cold is fine with …
Cold boiled potatoes cut into cubes, pitted black olives, seeded tomatoes, cherry mozzarella, provola cubes, speck cubes, peppers, courgettes and grilled aubergines.
Our pesto cold pasta
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