Rezept Pasta al Pesto Genovese

Pasta with Genoese pesto

In one of the most beautiful regions of Italy, Liguria, a land bathed in sun and embraced by the sea, there is a recipe handed down through generations that enchants the senses: Pesto alla Genovese. This story has its roots in the lush gardens of the region, where the rich fragrance of fresh basil blends with the taste of extra virgin olive oil and Pecorino Romano to create one of the most popular dishes in the world.

Pasta with pesto is a delicious dish known for its full flavor and ease of preparation. The fresh aroma of basil combined with creamy parmesan, garlic and pine nuts gives the pesto a rich flavor that combines beautifully with the delicate texture of the pasta.

Ingredients for two people:

200 g Le Colline Traditional or Gluten Free Pasta

½ glass of Le Colline Pesto Genoese style

Grated Parmigiano Reggiano to taste

Salt and black pepper to taste

Le Colline organic extra virgin olive oil to taste

1. Cook the pasta:

- Bring a pot of salted water to the boil and cook the pasta “al dente” according to the instructions on the packet.

- Drain the pasta and set some of the cooking water aside.
2. While the pasta is cooking, heat the pesto in a pan with a little olive oil.

- Now add the pasta cooked al dente to the pan. Add a little cooking water to obtain a creamy consistency. Leave to simmer for a few minutes.

3. Composition of the court:

- Serve the pasta and grate plenty of Parmigiano over it.

- Finish with some olive oil, pepper and salt (to taste).
Enjoy your meal!

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