Pesto, mozzarella and spaghetti Why do Italians, and now people of different nationalities, love pasta? Why does not she bother them, even with daily use? Yes, because every time its taste varies depending on what sauce this dish is served to the table. A good sauce is really able to play a major role in any dish, especially if it is made from the right, blended ingredients. Perhaps that's why some sauces do not lose their popularity for many centuries, always remaining kings of lunch. To such irreplaceable sauces it is possible to carry and habitual mayonnaise, and beshamel, and Worcestershire sauce, and, certainly, pesto. It perfectly fits to meat, vegetable, fish dishes, salads, and pasta with pesto sauce acquires a very special taste. The very word pesto is translated from Italian as "crush, grind," which clearly indicates the way it is prepared: all the ingredients of this sauce are triturated in a mortar in a mortar until a uniform thick mass is formed. But, since the recipe for this is not one century, now no one insists on such a tedious way of cooking - to make a pasta with pesto sauce, you can fully use a blender.
Ingredients:- Spaghetti 300 g
- Salt 2 pinch
- Olive oil 2 tbsp. l.
- Mozzarella cheese 100 g
- Basil green fresh 2 beam
- Garlic 2 cloves
- Olive oil 4 tbsp. l.
- Cheese Parmesan 80 g
- Cedar nuts 2 tbsp. l.
- Salt 1 pinch
- Step 1 To prepare the spaghetti, you will need basil, garlic, mozzarella cheese, Parmesan cheese, olive oil.
- Step 2 Prepare the Pesto sauce.
- Step 3 Boil the spaghetti according to the instructions on the package, adding salt to the pan in taste and 1-2 tbsp. l. olive oil.
- Step 4 Put the spaghetti into a colander.
- Step 5 Serve the spaghetti immediately, laying out on the plates, adding 1-2 tbsp. l. pesto sauce and 3-4 mozzarella balls.