Casarecce to pesto alla genovese

Ingredients

  • 400 g of Casarecce
  • 1 Garlic Pelée
  • 50 g pine nuts
  • 100 g grated parmesan
  • 100 g fresh basil + a few leaves

For decoration

  • 15 cl of olive oil
  • Salt and mill pepper

Preparation

  1. Put the garlic in a blender with the pine nuts, grated parmesan, basil leaves and olive oil, salt and pepper according to your taste, mix and reserve in the fridge.

  2. Cook the Casarecce the time indicated on your package. Drain them then mix them in a large bowl with the pesto.

  3. Place the pasta on hollow plates and decorate with fresh basil leaves. Rectify the seasoning if necessary. Enjoy hot.

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