Don't tell me otherwise, I know you love pesto pasta. But do you know how to prepare them perfectly?
Well cooked, with lots of sauce, but without adding tons of oil?
Not? So I'll explain how to do it.
Try this recipe with a homemade pesto!
How to prepare pasta with a juicy pesto sauce?
You've already made this comfort food and found it a little dry, not easy to eat.
Don't say no, it happened to me too.
And to try to save them, you added oil, making them too fat and in the end you did not enjoy eating them.
If this is the case, follow the recipe and you will never have such an inconvenience again.
Salt the cooking water
All Italians will tell you, you have to salt the water of the pasta. At a rate of 8 to 10 grams per litre of water. Knowing that it takes 1 litre of water per 100 grams of pasta.
Removes 1 minute of cooking from what is recommended on the package for dry pasta.
Indeed the pasta will continue to cook even out of water.
Add cooking water to pasta
The water will allow you to dilute the pesto. You will create a sauce, which will be brighter and that will coat the pasta better. Thanks to the starch that diluted in water during cooking.
This is emulsifying with pesto, making the sauce more tapping.
These three tips are valid for all pasta and all the sauce that accompanies it.
In fact it's THE ONLY way to make perfect pasta.
They are used in all Italian homes and Italian restaurants.
Oh yes last point, do not add oil in your cooking water. THERE'S NO NEED!
You are now in possession of the secret to succeeding this classic dish of Italian cuisine!
What is the best type of pasta for the recipe?
You can make this recipe with any kind of pasta. Basically use your favorite pasta or the ones you want today.
Personally, I prefer spaghetti. If I don't have any more (which happens very, very rarely, then I use pennes.
Tips for successful pesto pasta to perfection
This classic Italian dish is one of the easiest recipes to make.
However, follow these few tips to avoid repeating common mistakes.
In a bowl, not in the pan - Mix pesto, cooking water and pasta in a pothole (bowl). Not in the pan where the pasta has cooked - basil hates heat. It's going to blacken for sure. Because the bottom of the pan is way too hot.
Not on fire! - Again, the basil will blacken. For other recipes, I may tell you the opposite - "jump in the pan" - but not for the pesto sauce.
Keep the cooking water! - Collects at least 20 cl (one glass) of cooking water just before draining. Not before otherwise the starch will not be present enough in the water. Do not hesitate to keep more water, you will find that depending on the type of dough, the amount needed is not the same.
Salt the water! - I've told you before, but I prefer to repeat myself. 8 to 10g per litre knowing that it takes 1 litre of water per 100 grams of pasta.
Don't reheat! - If you have some leftover, don't reheat them. Your pesto would turn black.
The steps in this recipe apply regardless of the type of pesto you use - basil, arugula, spinach, carrot fade, etc. You can find the different combinations in my recipe for Walnuts Basil Pesto.
Last tip, add pecorino romano and parmigianno before eating your pasta!Print
Juicy pesto pasta
Here's how to make this must-have recipe to perfection. Never again will you think that pesto pasta is too dry or too greasy. You now know the secret of all Italian nonas: the use of cooking water!
Use a homemade pesto, it will only be better.
- Prep Time: 4
- Cook Time: 11
- Total Time: 15 minutes
- Category: Lunch
- Cuisine: Italienne
- Diet: Vegetarian
- 100 g pasta
- 1 L water
- 8 g of salt
- 25 g Homemade pesto
- Boil the water with the salt.
- Add the pasta and cook it - remembering to remove 1 minute of cooking time from the indicated time.
- Before draining them recovers 20cl of cooking water.
- Drain the pasta
- Mix the pasta and pesto in a bowl and gradually add the cooking water to the desired consistency.
- Serve without further delay and don't forget the parmesan and pecorino.
Keywords: Pesto pasta