Pasta with Basil Pesto
1.
Green sauce: The pine nuts are roasted in a pan or oven in advance until golden brown.
2.
Put all the green sauce ingredients into a blender and beat them. It may be difficult to stir at first. You can pause a few times to mix the ingredients and continue to beat them.
3.
Just stir until you can see some small pieces of basil leaves, don't stir too much.
4.
Take a small lime or lemon and knead it on a cutting board, or heat it in the microwave for a few seconds (this makes it easier to squeeze out the lemon juice), cut it in half and add it to the green sauce according to your taste (if you don’t like sourness) Can also be omitted)
5.
For pasta, it’s best to use linguine (FETTUCCINE or LINGUINE) (70-100 grams per person)
6.
Cook the pasta, dry pasta weight: water weight = 1:17, and add 1% water weight salt to the water. After the water boils, turn on the medium heat, add the dry pasta, and gently scatter the noodles. Boil for about 5 minutes (refer to the cooking time on the packaging bag, not too soft)
7.
Drain the cooked noodles and put them on a plate, which can be clamped and rotated to make the noodles stand upright as a whole. Drizzle with the right amount of green sauce
Tips:
1. The original recipe is sardine cheese. I use mighty strong cheddar cheese, or it can be replaced with parmesan cheese. Pay attention to choosing this kind of mature and fermented cheese pesto to be more flavorful
2. The original recipe did not add lemon, I added a small half, and finally a pinch of sugar was added to the green sauce, which felt that the taste was very balanced
