Buy all ingredients right below the recipe
PASTA
- 90 g pasta
- finely grated Parmesan or Pecorino cheese for sprinkling
HOMEMADE PESTO
- 50 g basil leaves
- 1 teaspoon grated medium-hard Pecorino
- 1 tablespoon + 1 teaspoon pine nuts
- 1/2 clove garlic
- 1 teaspoon grated Parmesan
- 50 ml extra virgin olive oil
- a pinch of freshly ground pepper
- 3 level tablespoons + a pinch of salt
PESTO
- pesto
WINE PAIRING
- Pasta is best enjoyed with light, fresh wines. You can choose sparkling, white, or rosé.
PASTA PREPARATION
- 1Bring 3 l of water to a boil in a pot, seasoning it with 3 level tablespoons of salt. Once the water boils, add the pasta, let it cook for 1–2 minutes, and gently stir. Cook the pasta al dente according to package instructions, then drain it and set aside 100 ml of the cooking water.
- 2Pour the pesto into a cold pan or bowl, add the cooked pasta and 2–3 tablespoons of the pasta cooking water. Mix well and transfer to a plate.
- 3On the plate, sprinkle the pasta with the remaining pine nuts and Parmesan or Pecorino.
PESTO PREPARATION
- 1In a pan over medium heat, dry-roast all the pine nuts (including those for garnish) until golden brown and transfer them to a cold bowl.
- 2Chop the basil.
- 3Place the chopped basil, garlic, a tablespoon of pine nuts, Parmesan, Pecorino, and olive oil into a tall, narrow container and blend with an immersion blender. Season with salt and pepper.
Tip
You can prepare a larger quantity of pesto and store it in a sealed jar in the refrigerator.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef