Here I show you my recipe Pasta with Pesto, spaghetti pesto alla genovese, because a good pasta always goes!
Whether it’s lunchtime or evening, pasta with basil pesto tastes great at any time of the day. I know the original spaghetti pesto alla genovese from Italy, served with basil pesto, boiled green beans and potato cubes. Please don’t forget the finely grated Parmesan or Pecorino!
So that you can inspire your guests with something new, I’ll add a little more… please try fresh and crispy fried basil crisps as topping on the pasta. WOW – That bangs on the palate 🙂
This pasta tastes hot as a great pasta dish and cold as a pasta salad. Are you discovering a new favourite recipe?
Make everyone happy today and just cook delicious noodles. Good luck and a good appetite!
1. How to prepare easy Pasta with Pesto yourself
You can prepare a basil sauce for this dish yourself or use a purchased one. You can find my recipe for pesto elsewhere. I’ll tell you a secret: In every German city there is an Italian speciality shop, where the pesto tastes best, recognizable by its green colour. Boiled basil pesto is always grey and only comes to my table in an emergency. During the ramson season you can prepare these noodles with wild garlic pesto.
Good basil pesto is wonderfully fresh green, not gray!
2. Pasta with Pesto Genovese and Tomatoes
I always combine my spaghetti with basil pesto with caramelized tomatoes so that my dish is colourful and not just a green pasta on the plate. The spaghetti is accompanied by green beans and potato cubes.
First marinate the tomatoes in a bowl with some olive oil, salt, pepper and sugar and put into the oven. Stage hot air at 220°C and 20 minutes is ideal.
3. What goes with Pesto Genovese?
In Italy, the pasta is supplemented with basil pesto, green beans and potato cubes. I cut the potatoes into fine cubes, clean the beans and cut them into bite-sized pieces. I blanch the beans and the potatoes one after the other in boiling salted water.
As a special kick, I like to add crispy fried basil leaves to the served pasta. I fry the basil leaves briefly in hot sunflower oil. Then I put the basil leaves quickly on a kitchen paper to drain them. Please season the crispy basil leaves immediately with a little salt and make ready.
I mix the prepared beans and potato cubes with some basil pesto, so that the vegetables get the right taste. Now I cook the spaghetti and grate some Parmesan in the meantime.
Drain the al dente cooked spaghetti well, then add to the vegetables in the pan and mix quickly with a good portion of pesto. I add some tomatoes and the stock from the tomatoes, which adds flavour and refreshes the dish.
Now arrange the pasta with pasta and vegetables quickly on hot plates and decorate with parmesan and basil leaves as well as tomatoes. Enjoy it!
4. Recipe Pasta with Pesto, Spaghetti Pesto alla genovese
- 15 pc cocktail tomatoes
- 1 tbs oliv oil
- 3 pinch salt
- 3 pinch pepper
- 2 pinch brown cane sugar
- 2 pc potato big
- 150 g fine green beans
- 10 leaves basil fresh
- 100 ml sun flower oil
- 100 g basil pesto
- 80 g Parmesan
- 300 g Spaghetti
- Wash and dry the cocktail tomatoes and season with olive oil, salt, pepper and sugar in a fireproof dish or bowl. Caramelise the tomatoes in the oven at 220°C hot air for 20 minutes.
- Fry the basil leaves in the hot sunflower oil until crispy, place on a plate with kitchen paper and season with salt.
- Peel the potatoes and cut them into 1 cm cubes. Blanch until al dente in boiling salted water. Clean the beans and cut them into bite-sized pieces, blanch in boiling salted water and prepare with the potato cubes.
- Cook the spaghetti al dente in plenty of salted water, add half of the basil pesto to the vegetables and mix. Mix the cooked and drained spaghetti with the vegetables, basil sauce, some tomatoes and the tomato stock and serve.
- Decorate the plate with the remaining tomatoes, freshly grated parmesan and basil leaves and serve quickly.