-
Delicious Pasta With Balsamic Pesto Sauce
-
-
RECIPE
INGREDIENTS
Balsamic Pesto Sauce
3 tablespoons olive oil, plus 5 tablespoons olive oil, extra virgin, separate use
1 1⁄2 cups basil leaves, fresh, packed
1/3 cup parmesan cheese, grated
4 tablespoons pine nuts, or chopped cashew nuts
2 cloves garlic, smashed with the side of a knife
1⁄2 teaspoon salt, or to taste
1/8 teaspoon black pepper powder
1 1⁄2 tablespoons balsamic vinegar
300 grams fettuccine pasta
COOKING METHOD
- 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.
- 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.
- 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.
- Serve with balsamic vinegar, olive oil, and parmesan cheese on the side.
- 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.
-
-
-
RATE IT:
YUMMEFY - Totally awesome food at home!
Tender mouthfuls of juicy vegetarian soya chaap, t.... 
Biryani Masala recipe: If you love biryani and use.... 
Malpua Recipe: Let’s celebrate Holi with the.... 
Kadha is an immunity-boosting traditional Ayurvedi.... 
Our easy jackfruit curry or kathal ki sabzi recipe.... 