Pasta with homemade pesto
- Preparation 10 min
- Cooking 10 min
- Servings 4
- Freezing I do not suggest
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These pasta with homemade pesto are perfect as a main meal or a side dish. Fast to do and very good!
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Ingredients
- About 400g of your favorite pasta
- 1/2 cup parsley and basil perso ( or more, to taste! )
- Olive oil
- Salt and ground pepper
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Preparation
- In a big pan filled with boiling water, cook the pasta as per instructions on the box. Drain, pour into pan and back on fire at medium heat.
- Add the pesto and a good drizzle of olive oil. Season with salt and pepper then stir well! Serve when all is hot!
Our sommeliers suggest
BACALHOA CATARINA 2014
Setúbal Peninsula, Portugal
The Bacalhoa Catarina is an aromatic, round white from Portugal, a blend of arinto, chardonnay and fernão pires, grapes that often make a fresh white. That fragrant side lines up with the basil and parsley in the pesto, and its roundness follows the olive oil without fighting it. Simple, like the dish: a bowl of pasta, a glass of white, and a Tuesday feels like a party!
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Cuivrée au thé, La Barberie
This red ale brewed with tea brings bergamot and zest that go after the basil in the pesto. Very fragrant but dry at the end of the sip, it keeps the olive oil from coating the palate. A ten-minute pasta dish with a beer that has a nose.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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