Vida Recetas Editorial
Noodles with mixed pesto is an easy and delicious recipe that combines the freshness of basil with the versatility of spinach and arugula, creating a creamy and flavorful sauce. This variation of the classic Genovese pesto is perfect for those days when you don't have enough basil but still want to enjoy a pasta dish with a green and aromatic touch.
Originally from Italian tradition, pesto is reinvented here with accessible ingredients and a touch of coconut cream or milk, which gives it a smooth and unctuous texture. Walnuts, instead of pine nuts, provide a slightly toasted flavor and a crunchy texture that contrasts perfectly with the pasta.
This recipe is ideal for beginners in the kitchen, as it is simple and quick to prepare. Also, it is an excellent way to incorporate leafy greens into your diet in a tasty way. You can serve it as a main dish or as a side, and it admits variations such as adding grilled chicken or cherry tomatoes for an extra touch.
Prep
15 min
Cook
15 min
Servings
6
Calories
315 kcal
Wash the spinach, basil and arugula thoroughly under the tap with running water. Drain well to remove any extra water left on the leaves.
Place all three in the blender bowl or with a blender together with the peeled garlic cloves.
Add the cream together with the olive oil, mix and grind everything, just a little, add a little salt just right, and process it a little more.
Taste how salty it is and add the walnuts.
Blend again until you get a creamy and homogeneous sauce.
Along with the process, cook some noodles, based on the instructions in the package.
Once cooked, after the time has passed, which is usually about 10 to 11 minutes, pour the noodles from the pot into a colander, in this way we will extract the water from the noodles,
The pot where you cooked the noodles (noodles) will be empty, so we recommend the following, to prevent the noodles from continuing to cook, add cold water to the pot, to cool it down and if the wave has a thick base, we advise you to soak a kitchen towel in cold water and stretch it in the dishwasher to place the pot on top, in this way the pot can cool down, this way the pot can cool down, it only takes about 4 seconds for this to happen. Once with the coldest pot, place a little olive oil in it.
Finish straining the noodles and placing them back in the pot, stir a little so that you can integrate with the oil you added to the pot.
It's time to add the mixed pesto sauce to the noodles and stir.
Let it rest for about 2 minutes and enjoy!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 15 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
