spaghetti with pesto sauce Not just for the Italians entrenchedmocking nickname "pasta". Very much they love and respect pasta in all kinds, using for this purpose dishes of various sauces. And the most famous of Italian pasta is spaghetti. And we must give the Italians their due: they not only love macaroni themselves, but managed to instill this love to representatives of other nations. Here, for example, we. What is our cuisine famous all over the world? Pies, pancakes, black caviar and kvass. Have you eaten black caviar for a long time? Do you often bake pies? And macaroni? That's the same. So it became Italian spaghetti already and our national food. But we only learned how to cook them as Italians. To feel the mood of the Mediterranean cuisine and to feel the taste of this Italian pasta, we offer you spaghetti recipes with pesto sauce.


It would seem. Well, what can be said about spaghetti? However, if we want to make real Italian spaghetti, we should understand a few key points. First, for the best result you need to choose the "right" spaghetti. The best pasta (from which do not get fat) is produced from wheat of solid varieties. To choose just such spaghetti, look at the markings on the package. Domestic manufacturers note this quality "group A". If you buy spaghetti produced in Italy, then they should be labeled as "semola di grano duro". When choosing spaghetti, look not only at the marking, but also on the appearance of pasta. The surface of the spaghetti should not be glossy. Good spaghetti in appearance matte, smooth, smooth color: from cream to golden. However, black and white impregnations do not speak of poor quality of pasta - these are just the remains of the grain envelope. True, such inclusions should not be too much. An unnaturally yellow color indicates that the pasta contains dyes. Only initially the "right" pasta will turn out to be of excellent quality, and not turn into a sticky mess. But, with due diligence and quality spaghetti can be digested and spoiled. Therefore, they must also be cooked correctly. Welded spaghetti should not be too soft and boiled, but on the contrary - a little stiff and resilient. Recipes for cooking spaghetti are not much different. To properly cook spaghetti, take one hundred grams of pasta one liter of water. Water put on the fire and boil. In boiling water, first add salt (preferably a large one), and then put the spaghetti. If the pasta is too long, dip them into the boiling water gradually, allowing the part in the water to soften and slowly "pushing" the rest of the spaghetti into the pan. Immediately after this, mix them and cook for about eight to ten minutes, remembering to stir occasionally. Check the readiness "on the teeth." Once the spaghetti is ready, remove the pan from the plate and quickly pour a glass of cold water into the boiling water. And after that, spill the spaghetti into a colander. Shake the pasta and let the water drain. The "right" spaghetti does not need washing or adding oil. Note: In the process of cooking spaghetti, do not cover the pan with a lid: so the water will not "run" to the stove. If you are not sure about the excellent quality of pasta, then add a little vegetable oil to the water. Then the spaghetti is guaranteed to not stick together. recipes with pesto sauce


The homeland of this sauce is Liguria (region inItaly). In the literal translation of "pesto" - crushed, pounded. And in fact, originally this sauce was prepared by grinding the ingredients with a wooden pestle in a marble stupa. Therefore, the original pesto sauce needs to be cooked this way. Although, modern recipes allow the use of a blender. Classic pesto sauce is prepared from fresh green basil leaves, picchini seeds, garlic, sheep's pecorino cheese and extra virgin olive oil. However, some recipes of this sauce suggest additional ingredients: dried (dried) tomatoes, hot peppers. Different recipes of this sauce are popular in different regions of Italy. Sauce cooked without nuts - Pesto alla siciliana, cheese-free sauce with almonds - Pesto alla trapanese. So you should not be embarrassed by the different recipes of this sauce. It can be prepared with hazelnuts, and with walnuts, and with arugula, and with Parmesan cheese, and with spinach and even with the usual dill or mint. And popular recipes in the Russian interpretation suggest the use of cedar nuts for pesto.

Spaghetti with mozzarella and Pesto sauce

Spaghetti with traditional pesto sauce is easy to prepare, even easier than you imagine. For this dish we will need the following ingredients:

  • Spaghetti - 1 pack (300 g);
  • Salt - a teaspoon;
  • Olive oil - 2 tablespoons;
  • Mozzarella (cheese) - 100 g.

For pesto sauce:

  • Green basil - 2 bunches;
  • Garlic - 2 cloves;
  • Olive oil - 4 tablespoons;
  • Parmesan cheese - 100 g;
  • Pine nuts - 2 tablespoons;
  • Salt is a pinch.

Preparation: First we prepare pesto sauce, so spaghetti should be served immediately after they are cooked. For the sauce we take the basil, wash it and dry it, then cut it into large pieces. Also, we cut garlic in large quantities, and grind the cheese on a grater. Then add all the ingredients for the sauce to the blender: basil, peeled pine nuts, cheese, salt and a piece of olive oil. By the way, some housewives recommend using a submerged blender for cooking this dish. So, using a blender, we grind all the products, gradually adding olive oil to the sauce. Strictly speaking, this is all - the sauce is ready. Next, cook spaghetti according to all rules and instructions on the package. But for the preparation of this dish, add the olive oil to the spaghetti water. Weld spaghetti in a colander, drain water and immediately serve, laying on plates, watering sauce and putting each plate on three or four balls of mozzarella. spaghetti with pesto

Spaghetti with zucchini and pesto sauce

Recipe for this dish will enthrallfans of raw food and ladies, puzzled by the question of losing weight. And the thing is that for this dish, not ordinary pasta (from flour) is used, but spaghetti, cooked from courgettes of zucchini. And for all the others (especially creative culinary specialists) the recipe will necessarily be interesting. Ingredients:

  • Zucchini - 1-2 pieces (depending on the size);
  • Fresh tomatoes - 2 pieces;
  • Sweet Bulgarian pepper - half.

For sauce:

  • Walnuts - half a cup;
  • Basil (green) - 1 bundle;
  • Garlic - 2 cloves;
  • Olive oil - 2 tablespoons;
  • Lemon juice - 2 tablespoons;
  • Water is half a cup;
  • Salt - 2 pinch.

Preparation: Cooking sauce. To do this, first we chop the nuts, but not very much (the nuts should be felt in the sauce). After that, we put in a blender washed basil, olive oil, garlic and lemon juice. We grind everything in a few steps, if necessary pouring water. When the mixture is ready, put it into the bowl and add crushed nuts, then salt and finely chopped tomatoes and peppers. All carefully, but carefully mix, pouring the remaining water in the cup. The sauce is ready. For the preparation of zucchini spaghetti we will need a grater and a special knife for a Korean carrot. First, mine and peel the squash, and then just rub it on a grater or cut with a knife (special!) In the form of long spaghetti. Use only a dense pulp of zucchini, leaving the middle part untouched with seeds. Next, put our spaghetti in a salad bowl and gently mix with the sauce. For the best taste of this dish, it is desirable to put it in the refrigerator for an hour or a half. Then the spaghetti will be soaked with sauce and become more spicy and aromatic. Here are the cardinally different recipes of spaghetti with pesto. Try and experiment. Choose traditional spaghetti or risk cooking zucchini spaghetti. Whip with pesto sauce, using various recipes and changing ingredients. You will definitely get a delicious Italian dish. And if you cook with interest and with pleasure, then an excellent result is simply guaranteed. And a pleasant appetite for you! We advise you to read: