Usuba
Pasta with Pesto and Cream Sauce
Pasta with aromatic basil and pine nut pesto, combined with delicate creamy ginger sauce. The dish blends vibrant herbal notes with a creamy texture.
- Total
- 30 min
- Standard serving
- 208.6 g
Ingredients
Total 9
Instructions
- 1
Step 1
Wash the basil and let it dry. Place it in a blender together with olive oil and blend until smooth.
- 2
Step 2
Chop the garlic into large pieces. Grate the parmesan on a fine grater. Add the garlic, cheese and pine nuts to a blender, mince and mix with the basil mixture.
- 3
Step 3
Put the pasta on to cook. At the same time, prepare the béchamel sauce: pour the milk into a saucepan and warm it slightly. Gradually add the flour and grated ginger, stirring constantly with a whisk to avoid lumps.
- 4
Step 4
When the sauce thickens, remove it from heat and let it cool slightly. Mix the sauce with pesto. If necessary, add pasta cooking water to achieve the desired consistency.
- 5
Step 5
Spread the sauce over the cooked pasta and mix thoroughly.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
