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Pasta with Pesto

Homemade pasta with pesto! Cook like a chef! It's simple and delicious! After watching videos like that, I want to dash into the kitchen and start cooking! The only trouble is that I can't possibly eat that much food (thank goodness), and I don't have my own restaurant yet to feed everyone all these goodies. So all that's left is to share my pasta and sauces virtually!

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Pasta with pesto
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Pasta with pesto
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 12 g
Fats 29 % 19 g
Carbohydrates 52 % 34 g
331 kcal
GI: 6 / 0 / 94
    1. You can use store-bought pasta (400 g). To make pasta from scratch, mix 210 g all-purpose flour with 90 g durum wheat flour until well combined. Sift the flour onto the counter and shape it into a ring with a good-sized opening (about 8 inches / 20 cm). Crack the eggs into the well, beat them until fairly smooth, and gradually work in the flour from the rim. As you knead, add the olive oil. Knead the dough until smooth, wrap it in plastic wrap, and refrigerate for half an hour. The dough will soften. Roll out the rested dough as thinly as you can, dust it with flour, roll it up, and slice it into thin noodles (pasta). Unroll the strips, shake them out, and arrange them in loose nests to dry. Put the pasta water on the stove and bring it to a boil. Salt the water. 2. You can use store-bought pesto. To make it from scratch, put all the ingredients in a food processor (cut the parmesan into cubes, pull the basil leaves off the stems, and peel and roughly chop the garlic) and blend until smooth. Transfer the finished pesto to a large bowl. 3. Drop the pasta into the boiling water and cook for 1.5 minutes, until al dente. Add a little of the pasta water to the pesto. Add the pasta there too (drained, of course). Toss to combine. 4. Serve with a basil leaf, a few nuts, and lots of love (watch how the Italian chef does it). Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Beechnuts - 568  kcal/100g
  • Stone pine nuts - 635  kcal/100g
  • Pine nuts - 620  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat - 389  kcal/100g
  • Egg - 80  kcal/100g
  • Lime juice - 10  kcal/100g

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