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Pasta with pesto

By Brasserie de la Senne on 16 June 2015 in Recipes

Pasta with pesto: typically Italian, loved by the whole world!
This version is slightly different from the traditional one from Genoa: the pesto is prepared with cashew nuts instead of pine nuts, and enriched with potatoes and mangetout, cooked in the same pot as the spaghetti, but put in the boiling water about five minutes before the pasta.
The somewhat grassy hop flavor of the Wadesda #6 works well with the basil, while its dry finish nicely balances the creaminess of the pesto.