Pesto Pasta


Pesto Pasta

The vibrant green pesto evenly coats each strand of pasta, its bright color instantly whetting the appetite. The first bite is bursting with the fresh, herbaceous aroma of basil, followed by the nutty flavor of pine nuts that slowly unfolds in the mouth. The savory cheese adds a richness, while the subtle spiciness of black pepper subtly enhances the umami. The pasta is cooked to a perfect chewy texture, sliding smoothly into the mouth with its delicate pesto sauce. The sweetness of the spinach balances the richness of the sauce, making each bite refreshing and flavorful. This simple pesto pasta delivers a truly blissful experience, so delicious you can't stop eating it!

Ingredients

Steps

  1. If the pine nuts are raw, put them in an oil-free pan and stir-fry them slowly over low heat until they turn slightly yellow. Don't burn them or they will become bitter.
    If the pine nuts are raw, put them in an oil-free pan and stir-fry them slowly over low heat until they turn slightly yellow. Don't burn them or they will become bitter.
  2. Peel and set aside the garlic.
    Peel and set aside the garlic.
  3. Prepare olive oil.
    Prepare olive oil.
  4. Prepare fresh basil leaves.
    Prepare fresh basil leaves.
  5. Blanching Spinach: Clean and wash the spinach. Boil a pot of water, add a few drops of oil, throw the spinach in and cook for 2 minutes. Take it out and drain the water. Chop it roughly a few times and set aside. Do not chop it too finely.
    Blanching Spinach: Clean and wash the spinach. Boil a pot of water, add a few drops of oil, throw the spinach in and cook for 2 minutes. Take it out and drain the water. Chop it roughly a few times and set aside. Do not chop it too finely. Blanching Spinach: Clean and wash the spinach. Boil a pot of water, add a few drops of oil, throw the spinach in and cook for 2 minutes. Take it out and drain the water. Chop it roughly a few times and set aside. Do not chop it too finely. Blanching Spinach: Clean and wash the spinach. Boil a pot of water, add a few drops of oil, throw the spinach in and cook for 2 minutes. Take it out and drain the water. Chop it roughly a few times and set aside. Do not chop it too finely.
  6. Cooking pasta: In a separate pot, bring water to a boil, add some salt, and cook the pasta for about 12 minutes, until it is cooked to the right consistency. Drain the pasta.
    Cooking pasta: In a separate pot, bring water to a boil, add some salt, and cook the pasta for about 12 minutes, until it is cooked to the right consistency. Drain the pasta.
  7. To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any).
    To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any). To make pesto: Place the roasted pine nuts and minced garlic into a food processor and blend until finely chopped. Then add the basil leaves and blend together. Next, add the blanched spinach and continue blending. Finally, add olive oil, salt, Parmesan cheese or cheese powder, and sprinkle with black pepper. Blend until smooth. Adding ingredients not included in the recipe, such as 10ml of heavy cream, will make the texture smoother and enhance the creamy flavor (I didn't add any).
  8. Mix well: Pour the prepared pesto over the cooked pasta and mix well. If you like it more elaborate, add the prepared side dishes such as steak, shrimp, cherry tomatoes, and broccoli, mix well and it's ready to eat.
    Mix well: Pour the prepared pesto over the cooked pasta and mix well. If you like it more elaborate, add the prepared side dishes such as steak, shrimp, cherry tomatoes, and broccoli, mix well and it's ready to eat. Mix well: Pour the prepared pesto over the cooked pasta and mix well. If you like it more elaborate, add the prepared side dishes such as steak, shrimp, cherry tomatoes, and broccoli, mix well and it's ready to eat. Mix well: Pour the prepared pesto over the cooked pasta and mix well. If you like it more elaborate, add the prepared side dishes such as steak, shrimp, cherry tomatoes, and broccoli, mix well and it's ready to eat. Mix well: Pour the prepared pesto over the cooked pasta and mix well. If you like it more elaborate, add the prepared side dishes such as steak, shrimp, cherry tomatoes, and broccoli, mix well and it's ready to eat.
Languages
Pesto-Pasta - Deutsch (German) version
Pesto Pasta - English version
Pasta al pesto - Española (Spanish) version
Pâtes au pesto - Français (French) version
Pasta Pesto - Bahasa Indonesia (Indonesian) version
Pasta al pesto - Italiana (Italian) version
ペストパスタ - 日本語 (Japanese) version
페스토 파스타 - 한국인 (Korean) version
พาสต้าเพสโต้ - แบบไทย (Thai) version
翠香青醬意粉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version