Pennes au pesto – recette allégée

Pennes au pesto – recette allégée

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Preparation time
25 min
Cooking time
10 min
Difficulty
easy
Serves
8 people
Meal cost
$$
Meal course
Starch
Dishes
Posted by
Posted on

Ingredients

Metric US
Vegetable broth
30 centiliters
garlic clove
4
Fresh basil
1 bunch
Grated Parmesan cheese
60 grams
pine nuts
4 tablespoons
pâtes penne
700 grams
choppped and seeded tomato
3
  1. Mettre à mijoter le bouillon et les gousses d'ail dans une petite casserole jusqu'à ce que l'ail soit tendre (environ 15 minutes).
  2. Incorporez le basilic dans un robot mixeur et hachez le tout.
  3. Ensuite, incorporez le basilic haché au bouillon.
  4. Hachez aussi les pignons et le parmesan et laissez de côté pour sublimer votre plat une fois prêt.
  5. Faites cuire les pâtes dans une casserole d'eau salée jusqu'à ce que'elles soient bien "à la dent"
  6. Une fois que les pâtes sont cuites à votre convenance, égouttez les et remettez les dans la casserole.
  7. Mélangez le pesto avec les pâtes et ajoutez y les tomates, le parmesan et les pignons.
  8. A noter que le pesto peut être réfrigéré dans une boîte totalement hermétique jusqu'à 24 heures.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
25 min
Cooking time
10 min
Difficulty
easy
Serves
8 people
Meal cost
$$
Meal course
Starch
Dishes
Posted by
Posted on

Ingredients

Metric US
Vegetable broth
30 centiliters
garlic clove
4 units
Fresh basil
1 bunch
Grated Parmesan cheese
60 grams
pine nuts
4 tablespoons
pâtes penne
700 grams
choppped and seeded tomato
3 units
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