You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

Spaghetti with pesto sauce

This dish is a lifesaver when you don't want to spend much time in the kitchen. The Pesto recipe I've already written about is an absolutely amazing sauce that goes great with fish, as a salad dressing, and can turn ordinary pasta into a restaurant dish. Everything is quite simple - while the pasta is boiling, you whip up the sauce in a blender, and in 15 minutes you serve a delicious dish. Even meat lovers will be delighted, proven!

spaghetti with pesto sauce

Composition (for 3-4 servings):

  • spaghetti - 250 gr.

"pesto":

  • basil - large bunch
  • parmesan - 50 gr.
  • garlic - 3 cloves
  • cedar nuts - about 40g
    • .
  • olive oil - 100 ml

Cooking spaghetti with "pesto" sauce:

In a saucepan, bring salted water to a boil, pour in the spaghetti and cook as indicated on the package.

In the meantime, lightly toast the pine nuts in a dry frying pan.

In the meantime, toast the pine nuts in a dry pan.

pine nuts

Trim the basil leaves and put them in the bowl of a blender. Chop the garlic and also put it in the blender.

basil and garlic in blender

Grate the cheese into a grater. To the basil, add the cheese, pine nuts and pour in 3 tbsp of olive oil.

cheese and nuts

Chop everything in a blender, gradually adding the olive oil.

pesto

Do not pulverize the sauce until smooth, just enough so that the ingredients just blend together. It should not become a smooth mass!

Place a portion of spaghetti in a plate, spoon a few spoonfuls of sauce on top. Garnish with a sprig of basil, cheese and nuts and serve!"

Serve!

pasta with pesto

Have a good appetite!

Related recipes
Very tasty cheesecakes

I'm a big fan of cheesecakes, so I'm constantly trying different recipes for them, and I share successful finds on the site. I have banana cheesecakes, pumpkin, and fried and baked. But for the past six months, I've completely stopped experimenting and cook always according to one recipe that a girl restaurateur I know shared with me. Cheesecakes turn out very tender, cottage cheese, lush and beautiful. And they are ready in one or two!

Milk porridge with rice and pumpkin

This delicious and simple breakfast is not difficult to prepare, it would seem. But if moms are used to cooking it «by eye» say, half a cup there, half a cup there, my first «pancake» was a failure, I did not calculate the amount of cereals, then I had to add a lot of milk in the process, and the result was not what I expected. So, the second time I carefully weighed all the ingredients to keep the proportion, and it turned out perfectly – moderately thick, moderately sweet, delicious porridge.

Rabbit baked with vegetables

Rabbit – meat is lean, dietary, and you don't want to spoil it «spoil» by hard roasting, fat, etc. So I always try to figure out how to cook rabbit with a minimum of intervention. Here is this recipe – a successful variation, moreover, requiring from you a minimum of effort, except to cut the carcass and cut vegetables. And the good thing about it is that you get both meat and a side dish to go with it.

Turkey boujenina in a multicooker

I love cooking in the multicooker: minimum effort, minimum fat, and the result is always delicious. This recipe is a quick and easy way to cook juicy and delicious meat. You can simply put it on a side dish, on sandwiches, add it to a salad, etc.

All of this recipe is easy and quick to prepare.

Categories
Publications
Popular ingredients
rosemary potatoes Baileys vinegar cauliflower almonds octopus tuna confit pineapple cranberry honey bananas leavening agent sweet pepper apricot ketchup pork bran beet plums suluguni blueberries carp lavender feta dried apricots topinambur sour cream red fish grapefruits avocado squid language milk egg cottage cheese tea lemon blackberry sage turkey dill bacon mustard cooked sausage jelly butter pumpkin capelin
Selections