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Pesto Pasta
Pesto Pasta
EZ Southern Cooking
Helpful Tips:
Pinch of rosemary to water cooking rice will add an interesting flavor.
The Details:
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Ingredients
150g tagliatelle
1/2 cup or a good handful pine nuts
1/2 cup or a handful of torn fresh basil leaves
5 tbsp extra virgin olive oil
salt and pepper
Directions:
To make the pesto, blend together in a food processor: handful of freshly torn basil leaves, pine nuts (leaving a tablespoon of them to one side for later), extra virgin olive oil, sprinkling of salt and good dash of ground black pepper. Cook the tagliatelle as per instructions on packet if fresh. Drain pasta, add the pesto and mix so that all the pasta is coated. Serve with the remaining pine nuts which you set aside on top. This is so simple yet tasty.
(Added: 5-Mar-2008)
Helpful Tips:
Start your yeast before adding to the rest of the ingredients is a good way to test if you yeast is alive or viable. Sprinkle yeast into one-quarter cup of lukewarm water and 1 tablespoon of flour and a teaspoon of sugar, stir and let allow to rest for 5 minutes. Yeast mixture should be bubbly and foamy if the yeast mixture does not start to bubble within five to ten minutes; your yeast is dead or enervated. Throw away and start over with fresh yeast.
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