Tag: PESTO

Pasta with aubergine pesto: How to cook this first course – Gordon Ramsay’s version

How to make pasta with aubergine pesto

The process is extremely easy especially if you watch the video recipe here!

Pasta with aubergine pesto

You’ve probably never tried a quick and easy aubergine pesto. Grandma prepares it with the air fryer and the blender in order to quickly cook the aubergines and blend everything to obtain the pesto.

Preparation 10 minutes

Cooking 40 minutes

Scope First dishes

Kitchen Italian cuisine

hand blender
air fryer

1 kg of aubergines
360 gr of pasta wholemeal tagliatelle
40 gr of almonds
30 gr of parmesan cheese
60 ml of oil
Basil leaves
Half a clove of garlic
salt

PROCEDURE: HOW TO COOK PASTA WITH AUBERGINE PESTO

First, pierce the aubergines with the tines of a fork and make an incision on the top to cook them in the air fryer and put a pinch of salt and a drop of oil in the cut.
We cook the aubergines at 200 degrees for 25-30 minutes in an air fryer. We remove the softened pulp and at this point you can also boil the pasta water.
We put the cooled pulp in a jug and add the almonds, basil, half a clove of garlic, parmesan, oil and salt. Blend everything with the blender. Throw away the pasta and put the aubergine pesto in the pan with a little cooking water. Drain the pasta al dente, 3-4 minutes before what is indicated on the package of pasta. Mix for 3-4 minutes
We put the cooled pulp in a jug and add the almonds, basil, half a clove of garlic, parmesan, oil and salt. Blend everything with the blender.
Throw away the pasta and put the aubergine pesto in the pan with a little cooking water. Drain the pasta al dente, 3-4 minutes before what is indicated on the package of pasta. Mix for 3-4 minutes

Keywords pasta with aubergine pesto

Pasta with aubergine pesto is one of those extremely easy and quick recipes that everyone can prepare in a short time and cook a healthy and tasty first course, without frying! This recipe from my grandmother from Cucina Geek is even faster if you cook the aubergines in the air fryer.

INGREDIENTS FOR 4 PEOPLE – PASTA WITH AUBERGINE PESTO

1 kg of aubergines
360 g of pasta (wholemeal tagliatelle)
40 g of almonds
30 g of Parmigiano Reggiano
60 ml of oil
Basil leaves
Half a clove of garlic
salt

Genoese pesto: tricks for preparing it and recipes – Gordon Ramsay’s version

Genoese pesto is one of the most loved and well-known dishes of Italian cuisine, thanks to its simplicity and its unique flavour. Preparing an authentic Genoese pesto requires some care and tricks that can make the difference in the final result. In this article we will explore together how to prepare Genoese pesto and share some recipes to try to delight the palates of your diners.

The traditional recipe for Genoese pesto

The pesto sauce it is a condiment based on basil, garlic, pine nuts, parmesan cheese, pecorino and extra virgin olive oil. Its preparation requires a certain mastery and attention to detail to ensure a perfect result. Here are some tricks to prepare an authentic and delicious Genoese pesto:

The choice of ingredients

For an excellent quality Genoese pesto, it is essential to use fresh ingredients and of high quality. The basil must be fresh and fragrant, the pine nuts toasted to enhance their flavor, and the parmesan and pecorino cheese freshly grated to retain all their aroma.

The preparation technique

The preparation technique of Genoese pesto is equally important. It is advisable to use a marble mortar to grind the ingredients, in order to obtain a creamy and homogeneous consistency. The order in which the ingredients are added is crucial: first the basil, then the garlic, the pine nuts and finally the cheeses and oil.

Recipes to try with Genoese pesto

Genoese pesto is a versatile condiment that lends itself to multiple uses in the kitchen. Here are some recipes to try to experiment with Genoese pesto in different ways:

Genoese pesto with trofie and potatoes

Trofie with pesto is a classic dish of Ligurian cuisine, which combines the creaminess of Genoese pesto with the rustic consistency of potatoes. Cook the trofie al dente, add the boiled potatoes and season everything with plenty of Genoese pesto. A simple dish but rich in flavour.

Genoese pesto with tomato bruschetta

Bruschetta with pesto and tomato are a fresh and tasty appetizer, perfect for summer. Toast some slices of homemade bread, spread them with Genoese pesto and add some cherry tomatoes cut in half. An explosion of Mediterranean flavors in every bite.

Genoese pesto is a iconic dish of Italian cuisine that deserves to be prepared with care and attention to fully appreciate its unique flavour. Experiment with our recipes and let yourself be won over by the magic of Genoese pesto. Enjoy your meal!

Pasta with pistachio pesto and prawns (very quick delicacy!) – Gordon Ramsay’s version

There Pasta with pistachio pesto and prawns it’s a first course delicious and fast; made with pasta of your choicein this case spaghetti, first blanched in water; Then seasoned with tasty homemade pistachio pesto; finally enriched with pan-fried prawns with the scent of aromatic herbs and a sprinkling of chopped pistachios. Imagine one creamy pasteenveloping, from taste of sea And mountains ;with that touch of crunchiness gifted by grain of dried fruit! Poetry for the taste buds!

After the success of the classic Pasta with pesto, the Trapani-style Busiate; I thought I’d propose a new pairingwhich turned out to be the case super deliciousas well as practical. If you prepare the pistachio pesto in advanceit will be enough boil your favorite pasta: short, long. sauté the prawns, risotto in the pan for a creamier result; and your pasta with pistachio pesto and prawns will be ready to serve on the table in 30 minutes! Perfect for lunch and for dinner; but also Special occasions as Christmas And New Year’s, excellent alternative to the more classic Spaghetti with clams and the beloved Calamarata, I’m sure you’ll make a wonderful impression!

Discover also:

Fish first courses (a delicious selection perfect for special lunches and dinners)

Pasta recipe with pistachio pesto and prawns

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	15 minutes	30 minutes

Ingredients

320 g of spaghetti or pasta of your choice

1 dose of pistachio pesto made with shelled pistachios, oil, pecorino, parmesan, basil

400g of prawns

extra virgin olive oil

mint

lemon thyme or classic thyme

salt

pepper

Quantity 4 people

Method

How to make pasta with pistachio pesto and prawns

First of all, make your pesto, alternatively, you can also use the one you already bought.

Then sauté the prawns in the pan for 5 minutes with a drizzle of oil and cover. Do this operation with the whole shell, because it contains the tastiest part of the juice.

In the meantime you can bring the pan with the pasta water to the boil with some salt.

Finally, shell the prawns, dropping the juice from their carapace into the pan in which you cooked them and place them on a separate plate.

Then chop the fragrant herbs with a knife and mix them together with the prawns with a drizzle of oil and always keep aside.

Also set aside the pan with the prawn juice.

Then blanch the pasta and take it out particularly al dente, then drain it directly into the pan with the prawn juice and 3 – 4 tablespoons of cooking water, cook on a gentle heat and add more water if necessary, until they are cooked to perfection.

Then at the end of cooking, add the pesto directly to the pasta in the pan and dilute with a few spoons of hot water while stirring:

how to make pasta with pistachio pesto and prawns

At this point add the fragrant prawns and consider whether to add a few more spoonfuls of hot water to make the mixture creamy.

Finally serve hot. Here’s yours ready Pasta with pistachio pesto and prawns

pasta with pistachio pesto and prawns

my advice is to consume them hot immediately, if there are any leftovers they are delicious even the next day.