30 May 2007

Fetuccini al Pesto

Is very ,but very easy to do !!! Pesto genovese is my husband's favorite .When I don't have time ,this is that I prepare.

Start by pulsing 3 to 4 garlic cloves in the food processor to break them down. Or use a marble or wood mortar, I prefer, and smash the garlic cloves, do the same thing with the others ingredients.

Take 3 large bunches of basil (that should be about 3 cups packed). If they’re not washed, well then wash them. Pluck the leaves off the stems, stuff them into the food processor, with about a 1/2 cup of pine nuts, about a 1/2 cup of grated pecorino cheese, and start pulsing. After the basil is fairly broken down, add about 3/4 to 1 whole cup of olive oil, depending on what kind of consistency you like, and continue pulsing until it becomes…pesto.

Add salt and pepper to taste, though pecorino cheese adds quite a bit of salt on its own. Boiled

the pasta fetuccini or any of your preference and boiled until became "al dente". And "manggia que te fa bene "

If you don't have Pecorino cheese use parmesan,but the Pecorino flavor is more smooth as Parmesan ,I really think that Pecorino is the best for pesto

1 comment:

Cynthia said...

Sylvia, your pasta dish looks really yummy. Basil pesto is my favourite sauce to have with pasta. It is so flavourful and really is a great partner with the pasta.