Pasta with Pesto Sauce

Pasta with Pesto Sauce

21 4.1429
Pasta with Pesto Sauce SOSCuisine

Linguine with a basil-garlic sauce.

This recipe is the next best thing to savouring a «Pasta al Pesto» in a genuine «trattoria» by the seaside in Genoa, pesto's Italian hometown!

2 servings
Preparation 5 min / Cooking 10 min
540 calories per serving 
Recipe Nutrition Info Reviews (0) My Notes

Ingredients

160 g linguine, or spaghetti    
1/3 cup Pesto Sauce (Recipe)   85 mL
3 tbsp pasta cooking water   45 mL
1 tbsp extra virgin olive oil   15 mL
1 pinch salt [optional]   0.1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, put the pesto sauce in a small bowl, then add salt (as per the quantity specified in the Pesto Sauce recipe) and the specified amount of pasta cooking water, which will warm up the sauce and will dilute it a bit.
  3. Put the drained linguine back into the pasta cooking pot, add the sauce and extra virgin oil, then mix well. Serve in the warmed dishes.

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: servings
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar
Source of :
Calcium, Copper, Folacin, Iron, Omega-6, Phosphorus, Vitamin B1, Vitamin B6
Good source of :
Fibre, Magnesium, Niacin, Zinc
Excellent source of :
Manganese, Selenium, Vitamin E, Vitamin K

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Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)

Amount

% DV*

* DV = Daily Value

Calories

540

Fat

27 g

42 %

Saturated 4.5 g
+ Trans 0 g

21 %

Cholesterol

5 mg

Sodium

440 mg

18 %

Carbohydrate

62 g

21 %

Fibre

4 g

17 %

Sugars

1 g

Protein

12 g

Vitamin A

2 %

Vitamin C

2 %

Calcium

6 %

Iron

10 %

More info


This recipe is in the following categories: Nuts | Pasta | Main courses/Entrées | Halal | High Fibre | Kosher | Vegetarian | Italian


Pesto Sauce

Pesto Sauce

12 4.7500
Pesto Sauce SOSCuisine

A basil sauce with olive oil, garlic, pine nuts, and Parmesan cheese.

For a born and bred Ligurian as I am, small-leaf Ligurian basil, grown in a tiny herb garden where a strong sea breeze can sometimes blow, is undoubtedly the best, and only one worth using for making Pesto... However, having lived so many years far from Liguria, I have adapted to using different basil varieties, with larger leaves and a slightly minty aftertaste.

185 ml (0.75 cup)
Preparation 15 min
Recipe

Ingredients

50 leaves fresh basil, loosely packed   1 1/2 cup
2 cloves garlic    
1/4 cup pine nuts   30 g
1/3 cup Parmesan cheese, grated   18 g
1/4 cup extra virgin olive oil   65 mL
1/2 tsp salt, to be added when pouring over pasta   2 g

Before you start

Only the most tender basil leaves should be used for making Pesto, possibly picked before the plant starts to flower.

A blender or food processor will be very useful to make the sauce. A marble mortar and a wooden pestle would be even better, because the metal blades of the blender do affect the taste of the basil, but it will take the cook with traditional utensils too much time to achieve the final result.

Method

  1. Rinse the leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels.
  2. Drop the garlic into a food processor and finely chop it. Stop the motor, add the pine nuts and basil, then process until it is chopped. Gradually add the grated cheese and work the mixture into an evenly blended paste. Finally, slowly mix in the olive oil, until a creamy, but thick consistency is achieved. It is preferable to add the salt only later, when pouring the sauce over the pasta, to avoid the darkening of the basil.
  3. Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a plastic wrap and chill until ready to use.

Remarks

The pesto keeps up to 10 days in the refrigerator or 2 months in the freezer. Remember to top up with olive oil every time you use it, to prevent oxidation.

This recipe is in the following categories: Nuts | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook | Italian

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