John Myers
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Pasta Salad Pesto À La Mama
The perfect pasta salad pesto à la mama recipe with a picture and simple step-by-step instructions.
Sauce (1 glass, approx 200ml)
- 125 g Herder cheese
- 25 g Old Parmesan
- 25 g Pecorino
- 2 Clove of garlic
- 2 bunch Basil
- 75 ml Virgin olive oil
- 1 pinch Salt
- 30 g Pine nuts
- 5 Parsley stalks
- First step – preparation of the spaghetti: Break the spaghetti twice (bite-sized pieces) and cook in salted water. Now let the soft / finished spaghetti cool down … 2. Cut the shepherd’s cheese (I buy ours from the farmer) into small half and whole cubes so that they have different sizes.
Pesto
- 1. Lightly toast the pine nuts in a pan (without fat). Wash the basil leaves and parsley, then roughly chop. 3. The old Parmesan and pecorino are grated. 4. Peel the garlic cloves and cut into small pieces. Put the pine nuts, basil, parsley, garlic, a pinch of salt and grated cheese in a blender and add the oil. Depending on the taste, the ingredients are pureed to create a coarse paste or sauce. If you don’t have that much time: 1 glass of pesto verde from Aldi also tastes great with it!
Now to the end:
- The homemade pesto is now added to the spaghetti and stirred in well. Finally, the shepherd’s cheese is also stirred in once more. – Finished!
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