Would you like to learn how to prepare an authentic pasta with basil pesto and enjoy it just like in Italy? Today, I bring you a traditional recipe that combines the unparalleled flavor of homemade pesto with delicious trofie pasta. I assure you it will be a hit at your table!
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At the end of the article, you’ll find the complete recipe card with all the ingredients and detailed instructions so you won’t miss a single step.
A Classic Italian Dish Full of Tradition
Basil pesto, known in Italy as Pesto alla Genovese, is one of the country’s most emblematic sauces, originating from the Liguria region. Its name comes from the Italian verb “pestare,” which means to crush, referring to the traditional method of preparation using a mortar and pestle.
In this recipe, we’ll use trofie pasta, typical of Genoa, which has a long, twisted shape ideal for holding the pesto sauce. However, if you can’t find trofie, you can opt for other pastas like spaghetti, penne, or fusilli, which also pair very well with this sauce.
Fresh and Quality Ingredients for a Perfect Pesto
To achieve a delicious pesto, it’s essential to use fresh, high-quality ingredients:
- Fresh basil: Preferably freshly picked. I use basil from my balcony, taking advantage of the last of the season.
- Local pine nuts: They have an incomparable flavor. Alternatively, you can use almonds if you prefer or are looking for a more economical option.
- Italian cheeses:
- Parmigiano Reggiano or Grana Padano: Mild-flavored cheeses that add creaminess.
- Pecorino Romano or Sardo: Sheep’s milk cheeses with a more intense flavor. We use less to balance the taste.
- Tip: If you want to adapt the recipe with local ingredients, you can use aged Manchego cheese, grated.
- Garlic: One clove is enough to give it that characteristic touch.
- Coarse salt: Helps crush the ingredients in the mortar and enhances the flavors.
- Extra virgin olive oil: Essential for an authentic flavor.
Traditional Pesto Preparation for Your Pasta with Basil Pesto
First, crush the garlic with a pinch of coarse salt in the mortar until you obtain a smooth paste. Then, add the basil leaves little by little, continuing with gentle circular motions to avoid oxidizing the basil, until you form a green, aromatic cream.
Next, incorporate the pine nuts and continue crushing until fully integrated. After that, add the grated cheeses and mix well to combine all the flavors.
Finally, gradually pour in the extra virgin olive oil while continuing to mix until you reach the desired consistency. The result should be a homogeneous and slightly thick sauce, ideal for our pasta with basil pesto.
Tips for a Modern Pesto Preparation
If you prefer to save time, you can use a food processor or blender. However, it’s important to prevent the basil from darkening. To do this, you can chill the blades in the freezer before use or add an ice cube during the process. This way, you’ll maintain the vibrant green color of the pesto, and your pasta with basil pesto will look spectacular.
Pasta with Basil Pesto, Potatoes, and Green Beans
Now that our pesto is ready, let’s prepare the pasta with basil pesto in the traditional way, accompanying it with potatoes and green beans. This combination is typical of Genoa and adds textures and flavors that perfectly complement the sauce.
Additional Ingredients:
- Trofie pasta: If you can’t find trofie, you can use spaghetti, penne, or fusilli.
- Potatoes: Cut into small pieces so they cook quickly.
- Green beans: Preferably thin ones, cut into pieces about 3-4 cm long.
- Salt: For the cooking water.
Step-by-Step Recipe for Pasta with Basil Pesto
- Cooking the potatoes: In a large pot with cold water, add the potatoes and bring to a boil. Add a pinch of coarse salt to the water.
- Adding the green beans: When the potatoes are almost cooked but still firm, incorporate the green beans into the water. This way, the beans will be al dente and retain their color and texture.
- Cooking the pasta: Add the trofie pasta to the water with the potatoes and beans. If you’re using another type of pasta, adjust the cooking time according to the package instructions. The pasta should be al dente.
- Preparing the mix: While the pasta is cooking, place a portion of pesto in a large bowl. You can add a couple of tablespoons of the cooking water to facilitate mixing and add creaminess.
- Mixing everything: Once the pasta with potatoes and beans is cooked, drain it, reserving a bit of the cooking water. Then, add everything to the bowl with the pesto and mix well. If necessary, add more pesto or cooking water until you achieve the desired consistency for your pasta with basil pesto.
Presentation and Final Touch
Serve the pasta with basil pesto on individual plates. To garnish, place some fresh basil leaves and, if you have them, some basil flowers. Finally, sprinkle a bit more grated cheese on top to enhance the flavor.
Enjoy Pasta with Basil Pesto Your Way
Although the traditional recipe uses trofie, nothing prevents you from enjoying pesto with your favorite pasta. For example:
- Spaghetti with basil pesto: A classic and easy-to-find option.
- Penne with basil pesto: The tubular shape of penne captures the sauce inside.
- Fusilli with basil pesto: Their spirals hold the pesto very well, offering an explosion of flavor in every bite.
This way, you can adapt the recipe according to your tastes and the ingredients you have available at home, always enjoying a delicious pasta with basil pesto.
Don’t Miss the Full Video of Pasta with Basil Pesto!
To see all the details and tricks of this recipe, I invite you to watch the full video on my YouTube channel La ragazza col mattarello. Additionally, you’ll find other traditional Italian recipes that you’ll love.
Experiment with Pesto in Other Preparations
Basil pesto is a very versatile sauce. You can use it:
- As a dressing for salads, adding a fresh and aromatic touch.
- Over a fresh burrata, creating a delicious and sophisticated starter.
- On bruschettas or toasts, combined with sun-dried tomatoes or fresh cheese.
Feel free to experiment and discover new ways to enjoy this wonderful sauce.
Other Pesto Recipes You Might Like
- Fusilli with Pesto alla TrapaneseIf you’re looking for a variation of the traditional pesto, Pesto alla Trapanese is a delicious and more economical option. Originating from Trapani, Sicily, this pesto is made with almonds instead of pine nuts and uses pecorino as the main cheese. Additionally, it incorporates tomato, giving it a unique flavor and color. It’s perfect for impressing your guests without spending too much.
- Pasta Salad with Zucchini and Peanut Mint PestoFor a fresh and different option, I recommend this pasta salad with raw zucchini and a peanut mint pesto. It’s a quick, simple, and economical recipe, ideal for hot days. The raw zucchini adds a crunchy texture, and the peanut mint pesto gives it an exotic and refreshing touch. Plus, it’s suitable for vegetarians.
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The card
Pasta with Basil Pesto: Authentic Italian Recipe
Ingredients
- 160 g trofie or any type of long pasta
- 1 medium potato
- 50 g green beans
- 1/2 clove garlic
- 25 g basil
- 20 g pine nuts shelled
- 30 g grated Parmesan cheese
- 15 g grated Pecorino Sardo or very aged dry sheep's cheese
- 40 ml extra virgin olive oil
- Coarse salt
Instructions
- Wash the basil leaves very gently with a damp cloth or kitchen paper to avoid oxidizing the leaves.
- If you wish to make pasta with the pesto, you can start boiling the water when you begin preparing the sauce. If you also want to add potato and green beans, dice the potato and beans into small cubes. Place the potatoes in a small pot with cold water, salt the water to taste when it starts boiling, and when the potatoes are about a minute away from being fully cooked, add the green beans so they remain al dente.
- Place the garlic, from which we have previously removed the inner sprout, and a pinch of coarse salt in a mortar and crush the garlic until it reaches the texture of a cream.
- Add the basil leaves and another pinch of salt and crush the leaves against the walls of the mortar with the pestle until they have the consistency of an intense green purée.
- Incorporate the pine nuts until they form a homogeneous paste with the rest of the ingredients in the mortar.
- Add the grated cheeses without stopping crushing and stirring the pesto so that everything mixes well.
- Incorporate the oil and bind it well with the rest of the ingredients.
- Add a ladle of cooking water to the pesto to make it a bit less dense, stir, and pour the pasta into the pesto.
- Mix the pasta well with the pesto, and it's ready to serve.
Video
Notes