Pasta with pesto zucchini almond
first courses from Italy
Reginette with cheese and pepper with fresh basil
Reginette with cheese and pepper with fresh basil
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A traditional dish with the addition of a few basil leaves just caught in its simplicity, basil from a little bit extra and makes it even more delicious dish in itself amazing!
preparation
step 1
The real cheese and pepper is obtained by creaming in a flame with the pasta cooking water.
step 2
He boiled the pasta in salted boiling water, I chose the queens. Drain them very al dente, leaving them wet well and maintaining a dash of the pasta cooking water on the bottom of the pot.
step 3
He puts the dough on the stove and add the grated cheese and ground black pepper
step 4
It does thicken a high flame, stirring vigorously to ensure that the cheese melts and is based amalgamating perfectly to the dough.
step 5
The secret, of course, is everything in this creaming: use the water from the pasta means that the starch released from queens aid cheese to amalgamate, forming a delicious creamy sauce.
step 6
Then turn off the heat and add 4 or 5 basil freshly picked leaves, chopped rigorosmanete hand. It mixes well and immediately leads to the table.