Saturday, November 27, 2021

Pasta alla Genovese

 By: The Food Hunter

Do you find yourself always in rush to prepare something quick, yet delicious, for dinner? I know I do…which is why I appreciate having a list of tried-and-true recipes on hand. In season 9 episode 2 of Lidia’s Kitchen, Lidia Bastianich shares simple, seasonal and economical dishes the whole family is guaranteed to love. One of my all-time favorite easy-peasy Lidia recipes is: Pasta with Pesto alla Genovese.

Pesto, the main ingredient in this sauce, originated in the region of Liguria, but is enjoyed equally throughout Italy. Keep in mind that pesto doesn’t need to be limited to basil. You can use any combination of soft herbs or greens growing in your garden. Also, using cream instead of the more traditional olive oil allows the pesto to uniformly coat the pasta.

What to Serve with Pesto alla Genovese

A nice Sicilian white wine, like the crisp and elegant Planeta Etna Bianco would pair beautifully with this pasta. If you’re a carnivore like myself I would also suggest grilling an Italian sausage to eat on the side.

Pasta alla Genovese

16 oz spaghetti
½ quart heavy cream
2 cups fresh basil leaves
1 clove garlic
salt and freshly ground black pepper
1 cup Parmigiano-Reggiano, freshly grated

In a large pot, bring salted water to boil and cook pasta. Drain and reserve.

Meanwhile, in a food processor, add the basil leaves, Parmigiano-Reggiano and a large pinch of salt. Turn on the machine and slowly pour in the cream. Continue processing until the mixture starts to turn green and thicken. Do not over-blend.

Add the sauce to the pasta and combine until coated. Season with salt and pepper to taste. Garnish with freshly grated cheese and serve hot.

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