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  • Delicious Pasta With Balsamic Pesto Sauce

    🇮🇹 When in Rome…do it like the Romans…The best Pasta with Pesto Sauce 🍝...and so easy 👌

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  • RECIPE

    INGREDIENTS

    300 gram fettuccine pasta

    Balsamic Pesto Sauce
    3 tablespoon olive oil, plus 5 tablespoons olive oil, extra virgin, separate use
    1 1/2 cup basil leaves, fresh, packed
    1/3 cup parmesan cheese, grated
    4 tablespoon pine nuts, or chopped cashew nuts
    2 clove garlic, smashed with the side of a knife
    1/2 teaspoon salt, or to taste
    1/8 teaspoon black pepper powder
    1 1/2 tablespoon balsamic vinegar

    COOKING METHOD

    1. To make the Balsamic Pesto sauce, pour 3 tablespoons of olive oil followed by basil leaves, garlic, pine nuts, black pepper powder, and parmesan cheese into a blender. Turn the blender on and pour the remaining 5 tablespoons olive oil in a slow stream through the pouring hole in the blender lid. Continue to blend till the mixture reaches the consistency of a slightly coarse sauce. Turn the blender off, tip in balsamic vinegar, and quickly blend once again for about 10 seconds.
       
    2. Place a medium sauce pan on high heat and pour in water. Bring to a boil. Add fettucine to the boiling water and cook for 8-10 minutes till al dente, stirring often. Remove from heat and drain in a colander, saving 4 to 5 tablespoons of the pasta water for later use.
       
    3. Add drained pasta to a saucepan over medium heat. Pour the pesto over the pasta and stir to mix well with a cooking fork or pasta spoon without breaking the pasta. Cook for 2 minutes, before adding 2 tablespoons (or more) of reserved pasta water to loosen the sauce…resulting in a creamy sauce. Continue to cook for another 1 minute. Remove from heat.
       
    4. Serve with balsamic vinegar, olive oil, and parmesan cheese on the side.
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