Spaghetti Pesto alla genovese, Recipe with Chef Tips

Name: Spaghetti Pesto alla genovese, Recipe with Chef Tips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 Portions
Ingredients: cocktail tomatoes 15 pc; oliv oil 1 tbs; Salt 3 pinch; Pepper 3 pinch; brown cane sugar 2 pinch; potato big 2 pc; fine green beans 150 g; basil fresh 10 leaves; sun flower oil 100 ml; basil pesto 100 g; parmesan 80 g; spaghetti 300 g

pasta-pesto-genovese with crunchy herbs and caramelized tomato — Recipe image Recipe for pasta with pesto, spaghetti Pesto alla genovese Post image for the recipe for pasta with basil sauce.

Picture of Thomas Sixt Chef and Food Photographer

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!

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!

Table of Contents

Recipe
Comments, Cooking Questions and Answers
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1. How to prepare easy Pasta with Pesto yourself
2. Pasta with Pesto Genovese and Tomatoes
3. What goes with Pesto Genovese?
4. Recipe Pasta with Pesto, Spaghetti Pesto alla genovese
5. Calories Pasta with Pesto the Nutrinional Values at a Glance

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.

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 tomatoes for pasta with pesto, the red tomatoes bring color on the plate and the taste is great

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.

deep-fried-crispy basil for great spaghetti pesto genovese — Crispy fried basil leaves are the highlight topping for your tomato soup. Briefly fry the basil leaves in hot vegetable fat until crispy and temporarily store on a plate with kitchen paper. Please be sure to season with salt right after the free swimmer in the fat!

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.

beans-potatoes-with-pesto for spaghett pasta genovese original style

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.

noodles - spaghetti with basil sauce in a pan

Pasta with basil pesto, potatoes, beans and tomatoes. Delicious, delicious! Foodbild Foodfotograf ©Thomas Sixt

pasta-spaghetti genovese-in-a-pan — Spaghetti with beans, potatoes, braised tomatoes and pesto in the pan.

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!

spaghetti-pesto-genovese-arranged — Served pasta al

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.

Servings 4 Portions

Calories 626

Total Time 45 Min.

Pasta with pesto I show you in this recipes contribution as a step by step guide. Original spaghetti alla pesto genovese prepare and enjoy. Recipe with many tips and tricks.

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Ingredients

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

Instruction

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.