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Pasta Com Pesto Alla Pelliccione

Chef.Foodie's picture
Ingredients
  Olive oil 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs), melted
  Basil leaves 2 Cup (32 tbs), washed, drained
  Romano cheese 1 1⁄2 Cup (24 tbs), grated (Or More)
  Garlic 6 Large, crushed
  Spaghetti/Flat noodles/any long pasta 1 Pound, cooked
Directions

GETTING READY
1) In a blender, add in basil, 1 cup cheese, oil and garlic. Pulse the ingredients to get a coarse puree.
2) Scrape the sides and lid of the blender as well to get all the puree into a bowl. This should make 1 1/2 cups of the puree also known as pesto sauce.
3) Plate the cooked spaghetti and pour a cup of the pesto over it. Using a fork, gently but quickly mix the sauce into the pasta.
4) Add in 1/2 cup of grated cheese over the top and mix once more.

SERVING
5) Sprinkle more cheese over the Pasta Com Pesto Alla Pelliccione.
6) Serve the remaining 1/2 cup of pesto alongside the pasta.

TIPS
The pesto can be stored upto a week in the refrigerator.
If exposed to air, the pesto may turn darkish at the surface. So just skim that layer off before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
6 Minutes
Ready In: 
0 Minutes
Servings: 
2

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