Spaghetti Pesto alla genovese, Recipe with Chef Tips
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. How to prepare easy Pasta with Pesto yourselfYou 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 TomatoesI 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. Basil, tomatoes, potatoes and beans are needed for my Spaghetti alla Pesto genovese Foodbild ©Thomas Sixt Foodfotograf 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. Caramelized cocktail tomatoes taste delicious with noodles with pesto. The preparation effort is low, the taste and appearance of the tomatoes are a real force! Foodbild ©Thomas Sixt Foodfotograf
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. Bite cooked blanched potato cubes and green beans, prepared for spaghetti alla pesto genovese. Foodbild ©Thomas Sixt Foodfotograf 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. Crispy basil leaves are delicious with pasta. Please always prepare fresh and use on the same day! Foodbild © Foodfotograf Thomas Sixt 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. It goes well with pasta with pesto: beans and potatoes. 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. Pasta with basil pesto, potatoes, beans and tomatoes. Delicious, delicious! Foodbild Foodfotograf ©Thomas Sixt Mix the noodles in a large bowl or in a wok, so it’s easier to mix them! Foodbild Foodfotograf ©Thomas Sixt 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! Basil noodles tasty and colorful served with tomatoes, basil and vegetables. Foodbild Foodfotograf ©Thomas Sixt This delicious and colourful pasta delights the heart!
4. Recipe Pasta with Pesto, Spaghetti Pesto alla genovese
Pasta with Pesto, Spaghetti Pesto alla genovese, Rezept mit vielen Tipps
Original recipe for pasta with basil pesto, classically prepared as spaghetti with pesto alla genovese.
|2||pinch||brown cane sugar|
|150||g||fine green beans|
|100||ml||sun flower oil|
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.