Fresh Testaroli With Pesto Genovese Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I love homemade pasta, so lately I've been experimenting with it. I wondered how this pasta would be with basil pesto. Testaroli is the world's oldest pasta, which originated in the Lunigiana region of Italy. It's Tuscan cuisine, but the sauce is pesto genovese. Real testaroli is only cooked on one side. Recipe by mini I love homemade pasta, so lately I've been experimenting with it. I wondered how this pasta would be with basil pesto. Testaroli is the world's oldest pasta, which originated in the Lunigiana region of Italy. It's Tuscan cuisine, but the sauce is pesto genovese. Real testaroli is only cooked on one side. Recipe by mini Fresh Testaroli with Pesto Genovese Share its first Cooksnap! I love homemade pasta, so lately I've been experimenting with it. I wondered how this pasta would be with basil pesto. Testaroli is the world's oldest pasta, which originated in the Lunigiana region of Italy. It's Tuscan cuisine, but the sauce is pesto genovese. Real testaroli is only cooked on one side. Recipe by mini I love homemade pasta, so lately I've been experimenting with it. I wondered how this pasta would be with basil pesto. Testaroli is the world's oldest pasta, which originated in the Lunigiana region of Italy. It's Tuscan cuisine, but the sauce is pesto genovese. Real testaroli is only cooked on one side. Recipe by mini Ingredients 1 serving 15 grams Cake flour 35 grams Bread (strong) flour 1 dash Salt 100 ml Water Pesto Genovese 20 leaves Basil leaves 4 tbsp Olive oil 1 tbsp Pine nuts (like walnuts) 3 tbsp Parmesan cheese 1 clove Garlic 1 dash Salt and pepper 15 grams Cake flour 35 grams Bread (strong) flour 1 dash Salt 100 ml Water Pesto Genovese 20 leaves Basil leaves 4 tbsp Olive oil 1 tbsp Pine nuts (like walnuts) 3 tbsp Parmesan cheese 1 clove Garlic 1 dash Salt and pepper Cooking Instructions 1 Mix the pasta ingredients thoroughly. 2 Cook it in a frying pan to about 5 mm thickness. If there's a lot of bubbles, then that means that the water is evaporating. 3 Cut into pieces to finish the pasta. 4 Boil in 90℃ water for about 40 seconds. 5 Put the sauce ingredients in a blender and blend together. Coat the pasta with the sauce to finish. It has a peculiar, deliciously chewy texture that's not like any other pasta! 1 Mix the pasta ingredients thoroughly. 1 Mix the pasta ingredients thoroughly. 2 Cook it in a frying pan to about 5 mm thickness. If there's a lot of bubbles, then that means that the water is evaporating. 2 Cook it in a frying pan to about 5 mm thickness. If there's a lot of bubbles, then that means that the water is evaporating. 3 Cut into pieces to finish the pasta. 3 Cut into pieces to finish the pasta. 4 Boil in 90℃ water for about 40 seconds. 4 Boil in 90℃ water for about 40 seconds. 5 Put the sauce ingredients in a blender and blend together. Coat the pasta with the sauce to finish. It has a peculiar, deliciously chewy texture that's not like any other pasta! 5 Put the sauce ingredients in a blender and blend together. Coat the pasta with the sauce to finish. It has a peculiar, deliciously chewy texture that's not like any other pasta! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 28, 2014 06:11 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Homemade Pesto Genovese Homemade Pesto Genovese I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto. Pine nuts are surprisingly expensive! When I tried making it with walnuts, I realized that they totally work just as well If you're interested in the difference, why not try both versions? Recipe by Usagino mori cookpad.japan Olives with Pesto Genovese Olives with Pesto Genovese I had basil scented olives at a party and they were delicious, so I tossed olives with homemade pesto genovese. Since the olives are salted, the pesto doesn't contain salt or cheese. Recipe by Brandy cookpad.japan Pesto Genovese Pesto Genovese A friend of mine gives me a lot of fresh basil when it's in season. I've been producing this paste since it's so handy. Make sure to pat moisture out of the basil well after washing. Recipe by Sumairuzunko cookpad.japan Pesto Genovese Sauce Pesto Genovese Sauce I tried making pesto Genovese sauce! Adjust the amount of Parmesan cheese, salt and pepper to taste. You can also stock this in the freezer. Recipe by bvivid cookpad.japan Shiso Pesto Genovese Shiso Pesto Genovese I made this sauce since I bought a large amount of shiso leaves that were on sale. This is a rather lightly seasoned sauce that doesn't use any cheese. I suggested layering the leaves together before packing them into your blender. Be careful to not let the nuts burn, since they'll become bitter. Pine nuts are the kind that are usually chosen for pesto genovese, but you can try different ratios with various kinds of nuts and see how they turn out. I use the same amount of ingredients when I use fresh basil instead of shiso leaves. Recipe by Ruruoka cookpad.japan Pesto alla Genovese Pesto alla Genovese I wanted an easy recipe for making a small portion of pesto without using a a food processor. I recommend using extra virgin olive oil. I also uploaded 3 recipes that use this pesto. In pastaandand pizza. Recipe by Natsumi cookpad.japan Basil Sauce Pesto Genovese Basil Sauce Pesto Genovese I found fresh basil in a local produce shop at a rest stop on the highway... You can keep this in the fridge for 1 week. You can also freeze it, so when I make it, I put half in the fridge, and the rest in small batches in the freezer. I only have a juicer so I used 100ml of oil (as it doesn't blend very well). 80ml is OK if using a food processor. Recipe by Saretta cookpad.japan Arugula Pesto Genovese Arugula Pesto Genovese My husband doesn't like basil pesto, so I wondered if there was something else I could use to make pesto. I checked an Italian cookbook and found this arugula pesto. Pine nuts are expensive, so I used almonds instead and was surprised at how delicious it was! I'm enjoying using this with various pastas. You can also use walnuts instead of almonds. Recipe by Little Darling cookpad.japan Authentic Pesto Genovese (Basil Sauce) Authentic Pesto Genovese (Basil Sauce) I wanted a lot of people to enjoy a NY top Italian chef's recipe. Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't. This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta. Recipe by MeguBroaden cookpad.japan Chilled Pesto Genovese Chilled Pesto Genovese Today was pretty hot, so I wanted to eat cold noodles aromatic of basil. Since you'll be submerging the pasta in water, boil it for a little longer than the directed time. If you don't get rid of the moisture the flavor might taste a bit thin. Use sweet tomatoes such as mini tomatoes or fruity tomatoes. Recipe by Hiyashinsu cookpad.japan Homemade Pesto Genovese Homemade Pesto Genovese I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto. Pine nuts are surprisingly expensive! When I tried making it with walnuts, I realized that they totally work just as well If you're interested in the difference, why not try both versions? Recipe by Usagino mori cookpad.japan Homemade Pesto Genovese Homemade Pesto Genovese I started making this recipe to use up the large amount of basil that I picked from my garden! It was more delicious than any store bought sauce. So from then on I've always made pesto. Pine nuts are surprisingly expensive! When I tried making it with walnuts, I realized that they totally work just as well If you're interested in the difference, why not try both versions? Recipe by Usagino mori cookpad.japan Olives with Pesto Genovese Olives with Pesto Genovese I had basil scented olives at a party and they were delicious, so I tossed olives with homemade pesto genovese. Since the olives are salted, the pesto doesn't contain salt or cheese. Recipe by Brandy cookpad.japan Olives with Pesto Genovese Olives with Pesto Genovese I had basil scented olives at a party and they were delicious, so I tossed olives with homemade pesto genovese. Since the olives are salted, the pesto doesn't contain salt or cheese. Recipe by Brandy cookpad.japan Pesto Genovese Pesto Genovese A friend of mine gives me a lot of fresh basil when it's in season. I've been producing this paste since it's so handy. Make sure to pat moisture out of the basil well after washing. Recipe by Sumairuzunko cookpad.japan Pesto Genovese Pesto Genovese A friend of mine gives me a lot of fresh basil when it's in season. I've been producing this paste since it's so handy. Make sure to pat moisture out of the basil well after washing. Recipe by Sumairuzunko cookpad.japan Pesto Genovese Sauce Pesto Genovese Sauce I tried making pesto Genovese sauce! Adjust the amount of Parmesan cheese, salt and pepper to taste. You can also stock this in the freezer. Recipe by bvivid cookpad.japan Pesto Genovese Sauce Pesto Genovese Sauce I tried making pesto Genovese sauce! Adjust the amount of Parmesan cheese, salt and pepper to taste. You can also stock this in the freezer. Recipe by bvivid cookpad.japan Shiso Pesto Genovese Shiso Pesto Genovese I made this sauce since I bought a large amount of shiso leaves that were on sale. This is a rather lightly seasoned sauce that doesn't use any cheese. I suggested layering the leaves together before packing them into your blender. Be careful to not let the nuts burn, since they'll become bitter. Pine nuts are the kind that are usually chosen for pesto genovese, but you can try different ratios with various kinds of nuts and see how they turn out. I use the same amount of ingredients when I use fresh basil instead of shiso leaves. Recipe by Ruruoka cookpad.japan Shiso Pesto Genovese Shiso Pesto Genovese I made this sauce since I bought a large amount of shiso leaves that were on sale. This is a rather lightly seasoned sauce that doesn't use any cheese. I suggested layering the leaves together before packing them into your blender. Be careful to not let the nuts burn, since they'll become bitter. Pine nuts are the kind that are usually chosen for pesto genovese, but you can try different ratios with various kinds of nuts and see how they turn out. I use the same amount of ingredients when I use fresh basil instead of shiso leaves. Recipe by Ruruoka cookpad.japan Pesto alla Genovese Pesto alla Genovese I wanted an easy recipe for making a small portion of pesto without using a a food processor. I recommend using extra virgin olive oil. I also uploaded 3 recipes that use this pesto. In pastaandand pizza. Recipe by Natsumi cookpad.japan Pesto alla Genovese Pesto alla Genovese I wanted an easy recipe for making a small portion of pesto without using a a food processor. I recommend using extra virgin olive oil. I also uploaded 3 recipes that use this pesto. In pastaandand pizza. Recipe by Natsumi cookpad.japan Basil Sauce Pesto Genovese Basil Sauce Pesto Genovese I found fresh basil in a local produce shop at a rest stop on the highway... You can keep this in the fridge for 1 week. You can also freeze it, so when I make it, I put half in the fridge, and the rest in small batches in the freezer. I only have a juicer so I used 100ml of oil (as it doesn't blend very well). 80ml is OK if using a food processor. Recipe by Saretta cookpad.japan Basil Sauce Pesto Genovese Basil Sauce Pesto Genovese I found fresh basil in a local produce shop at a rest stop on the highway... You can keep this in the fridge for 1 week. You can also freeze it, so when I make it, I put half in the fridge, and the rest in small batches in the freezer. I only have a juicer so I used 100ml of oil (as it doesn't blend very well). 80ml is OK if using a food processor. Recipe by Saretta cookpad.japan Arugula Pesto Genovese Arugula Pesto Genovese My husband doesn't like basil pesto, so I wondered if there was something else I could use to make pesto. I checked an Italian cookbook and found this arugula pesto. Pine nuts are expensive, so I used almonds instead and was surprised at how delicious it was! I'm enjoying using this with various pastas. You can also use walnuts instead of almonds. Recipe by Little Darling cookpad.japan Arugula Pesto Genovese Arugula Pesto Genovese My husband doesn't like basil pesto, so I wondered if there was something else I could use to make pesto. I checked an Italian cookbook and found this arugula pesto. Pine nuts are expensive, so I used almonds instead and was surprised at how delicious it was! I'm enjoying using this with various pastas. You can also use walnuts instead of almonds. Recipe by Little Darling cookpad.japan Authentic Pesto Genovese (Basil Sauce) Authentic Pesto Genovese (Basil Sauce) I wanted a lot of people to enjoy a NY top Italian chef's recipe. Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't. This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta. Recipe by MeguBroaden cookpad.japan Authentic Pesto Genovese (Basil Sauce) Authentic Pesto Genovese (Basil Sauce) I wanted a lot of people to enjoy a NY top Italian chef's recipe. Please pat the moisture out of the basil well, because the sauce will go bad faster if you don't. This sauce is from Genoa, the capital of Liguria in Italy. It can be arranged into lots of dishes other than pasta. Recipe by MeguBroaden cookpad.japan Chilled Pesto Genovese Chilled Pesto Genovese Today was pretty hot, so I wanted to eat cold noodles aromatic of basil. Since you'll be submerging the pasta in water, boil it for a little longer than the directed time. If you don't get rid of the moisture the flavor might taste a bit thin. Use sweet tomatoes such as mini tomatoes or fruity tomatoes. Recipe by Hiyashinsu cookpad.japan Chilled Pesto Genovese Chilled Pesto Genovese Today was pretty hot, so I wanted to eat cold noodles aromatic of basil. Since you'll be submerging the pasta in water, boil it for a little longer than the directed time. If you don't get rid of the moisture the flavor might taste a bit thin. Use sweet tomatoes such as mini tomatoes or fruity tomatoes. Recipe by Hiyashinsu cookpad.japan More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Quick vanilla cake Lava cakes banana chips Chicken Enchilada Lasagna Beef Enchiladas Quick vanilla cake Lava cakes banana chips Chicken Enchilada Lasagna Beef Enchiladas Royal Milk Tea Mr. Octopus Wiener Sausage with a Hat Stir-Fried Chikuwa for Bento (no. 1) Hot Soy Cocoa with Coffee California Roll with Raw Tuna Ratatouille for Kids Lickety-Split Tuna & Bean Sprout Stir-Fry Fried Egg Rice Bowl Leek Namul to Eat with Samgyeopsal and Other Korean Dishes Japanese-style Beef Steak Royal Milk Tea Mr. Octopus Wiener Sausage with a Hat Stir-Fried Chikuwa for Bento (no. 1) Hot Soy Cocoa with Coffee California Roll with Raw Tuna Ratatouille for Kids Lickety-Split Tuna & Bean Sprout Stir-Fry Fried Egg Rice Bowl Leek Namul to Eat with Samgyeopsal and Other Korean Dishes Japanese-style Beef Steak Cookpad Premium Find the most popular recipes on the top of your search results.