Pesto pasta recipe?!
Answers: can i make pesto pasta with creme fraiche? how much of each will i need? thanks.
I've never used creme fraiche with pesto. My favourite recipe for pasta and pesto is this:
Take about 50g basil, 25g pine nuts, lightly toasted, 25g grated parmesan, 1 clove garlic, crushed, and about 15 ml of extra virgin olive oil... blitz it all in a blender, and add more olive oil to get the right texture if neccessary, then just mix into freshly cooked pasta.
I supposed you could make a double amount of pesto and add a little creme fraiche to make a pesto sauce, its not the usual way of eating it, but it would probably taste quite good. Leftover pesto tastes great on baby potatoes or veggies, by the way.
no its got nothing to do with the recipe. you need basil, pine kernels, parmesan and olive oil. Garlic if desired.
1 1/2 Tbsp to 1 cup or creme fraiche, depending on what type of dish you are making.
Secret Vegetable Pasta
This pasta recipe is a great way of using up seasonal veg box leftovers.
And it's a great way of sneaking in some extra veggies without any fussy eaters noticing!
Ingredients
Serves 4
Enough pasta for 4
150g fresh tomatoes
2 small courgettes
10 (or so) runner beans
150g butter beans (or chick peas / kidney beans)
1 heaped tablespoon of pesto
100ml creme fraiche or natural yoghurt
Knob of butter & tablespoon of olive oil
50g grated Cheddar (optional)
Method
Wash and trim the courgettes. Slice them or chop them into 1 cm pieces.
Wash the tomatoes and cut into halves or quarters, depending on their size.
Wash the runner beans and slice them into 2cm chunks
Cook the pasta according to the packet instructions
While the pasta is cooking, heat the butter and oil in a pan. Add the tomatoes and courgettes. Mix well. Cover and cook on a low heat until the courgettes are soft. Stir occasionally.
Add the runner beans and butter beans to the pasta 4 minutes before it is due to finish.
Add the creme fraiche, cheese and pesto to the tomato and courgette sauce. Use a hand blender to puree until smooth.
Drain the pasta and mix with the sauce.
That's two extra vegetables hidden in the sauce!
Time From Cupboard-To-Table
15-20 minutes
Notes & Variations
Experiment with your own mix of vegetables.
This sauce is a great way of using end of season courgettes that might be a bit too big and watery to use in a salad.
We used yellow courgettes in our test of this recipe, which gave the sauce a lovely creamy colour. Green courgettes would give a different colour, but would still go well with the pesto.
ANGEL HAIR PASTA WITH CRAB AND PESTO
2 tbsp. (1/4 stick) unsalted butter
2 oz. fresh shitake or button mushrooms, stemmed and sliced
1/2 c. prepared pesto sauce
1 lg. tomato, cored, seeded, coarsely chopped
1 tsp. grated lemon peel
8 oz. angel hair pasta
2 tbsp. olive oil
1/2 lb. cooked crabmeat
Freshly grated Parmesan cheese
Melt butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 3 minutes. Mix in pesto, tomato and lemon peel. Remove from heat and set aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to bowl. Toss with oil. Divide pasta among plates. Add crab to sauce and stir over medium heat to heat through
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
Hi, I am Italian so I hope you are gonna like the real pesto recipe, from Genova!
In a pestle and mortar put the basil with a pinch of salt. Start crush it and add a clove of garlic. Keep adding basil and an handfull of pine kernels and when you have enough pesto, add extra virgin olive oil until you reach the consistent you like.
Just before use it (on pasta or bread), add an hanfull of parmisan cheese (even if the real recipe requires Pecorino cheese).
So, please, don't add cream or anything not written in this recipe, because it wouldn't be pesto at all!