Basil Pesto Pasta – Lee Glezos cooks for us at home.
Posted on | February 2, 2010
Recently, I moved out of the place in Windsor I was sharing with Oscar. I started looking for a new place to live and was offered a stint of house sitting, but before I start the house sitting I’m doing a bit of couch surfing and staying with friends.
First stop on my tour of Melbourne’s best couches is in Fitzroy, with an old flat mate Lee and his girlfriend Emma.
Tonight on the menu is fresh Basil Pesto Pasta, which Lee whipped up on the spot.
We headed down to the supermarket, picked up one of those pots of fresh basil, you know the ones where the herb is growing in the pot? Fresh, so fresh it’s still growing.
The penne of choice for the dish was ‘Selezioni Monograno Valentino Felicetti Penne Rigate’ according to the literature on the side of the box; it is apparently the brand for chefs and connoisseurs!
This dish is made up of the basil pesto sauce mixed in with the pasta. Simple, and a quick dish to make, but the result is a great rich meal, which belays the work needed to put it together.
Step one: the pesto. Into the blender went the fresh basil, shaved Parmesan, roasted pinenuts and extra virgin olive oil. Amounts were to eye and adjusted to taste.
Step two: boil the pasta …
Step three: combine, server and top with some shaved Parmesan.
The meal was great, the fresh basil was tasty and the penne was el dente perfect! Thanks for the recipe Lee – I plan on stealing it!
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