Pasta Genovese Posh pasta and pesto. "Just add greens beans and fine slices of potato and hey presto, you've got pasta Genovese ". Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.

Materialien herstellen Pasta Genovese

  1. Bereiten 1 of Strauch Basilikum.
  2. Bereiten 50 gr of Pinienkerne, geröstet.
  3. Sie brauchen 1 of Knoblauchzehe.
  4. Sie brauchen 100 gr of Pecorino.
  5. Sie brauchen 100 gr of Parmigiano Reggiano.
  6. Bereiten of frischer Pfeffer.
  7. Sie brauchen 2 EL of Olivenöl.
  8. Bereiten of Salz.
  9. Bereiten 250 gr of Spaghetti.

Kochschritte Pasta Genovese

  1. Spaghetti nach Anweisung in Salzwasser al dente kochen..
  2. Basilikum vom Strauch zupfen und mit den Käsesorten, Pinienkernen, Knoblauch, Pfeffer und Olivenöl mixen..
  3. Pesto unter die Nudeln heben. Ggf. etwas nachsalzen..

The city of Genoa in Italy takes the credit of creating this sauce which uses the famous "pesto" (also originated in This sauce is traditionally served with pasta. Pesto pasta is one of the most popular dishes in Liguria, Italy—and it's one that's found lots of popularity worldwide! Here's what "pesto" really means, what pesto alla genovese should be… and. In Genova it is traditional to boil a peeled potato along with the pasta. This potato is then chopped into chunks and tossed with the pesto and.

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