KCB 9.6: Pasta Pesto
Pasta Pesto
Genoa, Northern Italy, is the home of the famous "Pasta Pesto alla Genovese" pasta with a pungent sauce called "pesto", made primarily of fresh basil leaves, parmesan cheese, and toasted pine nuts. Traditionally, ribbon-shaped pasta such as trenette or linguine are used.
• PREPARATION & COOKING TIME: 20 minutes
• YIELD: Enough for 6 persons
• YIELD: Enough for 6 persons
• 1 1/2 cups (375 ml) chopped fresh basil leaves
• 1 teaspoon (5 ml) salt
• 1/2 cup (125 ml) olive oil (reserve 1 tablespoon, 20 ml)
• 3 tablespoons (60 ml) pinenuts lightly toasted and chopped
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 125 g (4 ounces) grated parmesan cheese
• 575 g (1 1/4 pounds) pasta trenette or pasta linguine
• 1 teaspoon (5 ml) salt
• 1/2 cup (125 ml) olive oil (reserve 1 tablespoon, 20 ml)
• 3 tablespoons (60 ml) pinenuts lightly toasted and chopped
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 125 g (4 ounces) grated parmesan cheese
• 575 g (1 1/4 pounds) pasta trenette or pasta linguine
1. Crush the basil with the salt and half the olive oil in a large pestle and mortar, or in a food processor. Add the rest of the oil and the pine nuts and three-quarters of the cheese. Blend until smooth. Add a little water if too thick.
2. Place one tablespoon (20 ml) olive oil in a small pan and place over moderate heat. Saute the asafoetida powder in the hot oil. Add this mixture to the mortar or food processor.
3. Cook the pasta in plenty of salted boiling water until cooked but still a little firm (al dente). Drain thoroughly. Serve the pasta with the pesto sauce. Serve immediately.
Note: Be sure to choose fresh pine nuts. Old ones become rancid and taste bitter.
|
Link to this page: https://prabhupadabooks.com/gvd/9/kcb-9-6-pasta-pesto
|