Italian Pesto Pasta Recipe

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce to you the Italian pesto. If you study it carefully, you won’t have to envy others in the future.

1. Cook the pine nuts in a pan without adding oil over low heat until golden brown. (I didn’t have enough pine nuts at home, so I mainly used sunflower seeds. In fact, walnuts would also taste good. But the original recipe of estoallagenovese uses pine nuts)

2. Wash and drain the fresh basil leaves (it is best to use a salad spinner).

3. Peel the garlic and grate the cheese.

4. Put all the prepared ingredients into a blender and blend.

5. Put the crushed paste into a bottle of about 200ml. If you don't finish it right away, it's best to use a bottle with a sealed lid.

6. Add 150ml of olive oil. If you are not eating it right away, fill it up with olive oil, cover it and store it in an airtight manner. It will keep in the refrigerator for about 2-3 weeks.

7.Cook the pasta according to package instructions. Don't pour the water.

8.Cut the white mushrooms into small pieces and cook them in the water used to cook the noodles. Don't pour the water.

9. Rinse the cooked noodles and white mushrooms with cold water, drain and serve.

10. Take about 3 tablespoons of the prepared pesto.

11. Take about 50ml of the hot water used to cook the noodles and mushrooms and mix it with pesto, salt and pepper. Be aware of the salt content in cheese and use slightly less salt than usual.

12.Mix the noodles with the sauce mixed in step 11.

We all know that doing something well requires a lot of effort and time. Of course, cooking also requires effort. If you can cook delicious dishes, you will surely impress others. Now, based on the above introduction, let’s make Italian pasta with pesto sauce.