Italian
Pasta with Italian-style Pesto
by Giallozafferano · 2.9M subscribers on YouTube
A quick and easy pasta dish with a fresh, no-cook Italian-style pesto made with basil, almonds, pine nuts, sun-dried tomatoes, anchovies, and cherry tomatoes, combined with melted mozzarella.
- Difficulty
- easy
Ingredients
12 items- 70 gBasilleaves only, washed and dried
- 30 gAlmonds
- 30 gPine Nuts
- 1 pcsGarlicclove, germ removed
- 50 gDried Tomatoessun-dried tomatoes
- 50 gParmigiano Reggianograted
- 3 pcsAnchoviesanchovies
- 300 gCherry Tomatoescherry tomatoes
- Pepper(optional) — to taste
- 100 gExtra Virgin Olive Oilextra virgin olive oil
- 250 gMozzarellafresh mozzarella, cut into pieces
- 320 gPastaany short pasta
Method
- Wash and dry the basil well. Separate the leaves from the stems.
- Put 30g almonds and 30g pine nuts in a food processor. Add 1 clove of garlic, germ removed. Pulse to chop.
- Add 50g sun-dried tomatoes, 50g grated parmesan, and 3 anchovies. Pulse again.
- Add 300g cherry tomatoes, the basil leaves, pepper to taste, and 100g extra virgin olive oil. Pulse and mix until combined.
- Cut 250g mozzarella into pieces.
- Cook 320g pasta. In a hot pan, add the cooked pasta, mozzarella, and pesto. Toss to combine.
- Add a little pasta cooking water and stir until the mozzarella melts.
- Serve immediately.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
