Cheesecake Salad Macaroni Cheesecake
6 recipes
summer Pesto
ingredients
servings
2
Basil
8 leafs
Cherry tomatoes
10 unit
Iodized salt
to taste
Extra virgin olive oil
to taste
Grated Parmesan cheese
2 spoons
Pecorino cheese
10 grams
Dried almonds
1 spoon
Mezze penne rigate, pasta
200 grams
first courses from Italy - Lazio
summer Pesto
summer Pesto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first easy and super fast, fresh, great for the summer!
preparation
step 1
Boil water for pasta and salt. Meanwhile dealing with the pesto: Wash the basil leaves and start to crush them along with the almonds.
step 2
It would be better to use the mortar, but we all know that the mixer is more comfortable! If you choose this option, remember to put before the blades of the mixer in the freezer. Let them freeze and then use it.
step 3
In this way the basil does not oxidize. Olivia Add extra virgin olive oil in large quantities, parmesan and pecorino dosateli according to your taste. Then add the tomatoes.
step 4
For a more light version council tomatoes datterini better, if you want to dare with something tastier used dried tomatoes! Blend all.
step 5
Cook the pasta keeping aside a cup of the cooking water. Combine the pasta with pesto and mix with the cooking water to mix better. Add Parmesan and pepper to taste. The cold pesto is ready!
