Quick Pasta alla Genovese
This is one of the most basic sauces of those I learnt in Italy.
After rinsing the basil leaves, pat them completely dry.
This prevents discolouring and the resultant sauce will keep longer!
Use some extra virgin olive oil to prevent the pasta from sticking. Recipe by Yamaonoboru
Quick Pasta alla Genovese
This is one of the most basic sauces of those I learnt in Italy.
After rinsing the basil leaves, pat them completely dry.
This prevents discolouring and the resultant sauce will keep longer!
Use some extra virgin olive oil to prevent the pasta from sticking. Recipe by Yamaonoboru
Cooking Instructions
- 1
Put the basil leaves, lightly toasted pine nuts, garlic and olive oil in a food processor and blitz into a paste.
- 2
Season with salt and pepper. Do not add too much salt as parmesan cheese is added later.
- 3
It is ready! Pour over some oil to make a 0.5-1 cm film on top. It keeps in the fridge for at least one week. Let's make a pasta dish using this basil sauce.
- 4
Remove the seeds of the cherry tomatoes and bake in an oven or oven toaster for 3 minutes. Drizzle over some extra virgin olive oil and sprinkle with salt. Continue to bake for another 4 minutes.
- 5
Warm up the basil sauce in a frying pan, and add the Parmesan cheese. Add the cooked pasta and asparagus and toss well. Garnish with cherry tomatoes.
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