Pasta with bechamel and pesto sauce

4 servings

30 minutes

Pasta with béchamel and pesto sauce is an exquisite blend of traditional Italian cuisine and the creaminess of a butter sauce. Pesto, originating from Genoa, brings the freshness of basil, a nutty hint of pine nuts, and the rich flavor of Parmesan, creating a fragrant base for the dish. The béchamel sauce, invented in France and now a classic in world cuisine, gives the pasta a silky texture and a light spiciness thanks to ginger. This dish is perfect for those who love a balance of rich flavors and velvety consistency. Served hot with a light cheesy note and herbal aroma, it makes an excellent choice for both cozy dinners and elegant celebrations.

Energy value per serving

• Calories: 521.3
• Proteins: 12.3g
• Fats: 42.1g
• Carbohydrates: 23.8g

Ingredients

• Green basil: 100 g
• Parmesan cheese: 50 g
• Pine nuts: 3 tbsp
• Garlic: 1 clove
• Olive oil: 100 ml
• Salt: pinch
• Milk: 2 glass
• Wheat flour: 4 tbsp
• Grated ginger: 0.5 tbsp

Cooking steps

1. Wash the basil, wait for it to dry, place it in a blender with oil, and blend.

   Required ingredients:

   • Green basil: 100 g
   • Olive oil: 100 ml

2. Cut the garlic cloves into large pieces. Grate the parmesan. Place all this and the nuts in a blender, chop, and mix with the first mass.

   Required ingredients:

   • Garlic: 1 clove
   • Parmesan cheese: 50 g
   • Pine nuts: 3 tablespoons

3. Put the pasta on the heat, and while it boils, make the béchamel sauce. Pour milk into a pot, gently heat it, and gradually add flour and ginger while constantly whisking.

   Required ingredients:

   • Milk: 2 glasss
   • Wheat flour: 4 tablespoons
   • Grated ginger: 0.5 tablespoon

4. When the sauce thickens, let it cool for a while and mix it with pesto. If necessary, add pasta water to achieve the perfect sauce consistency.

   Required ingredients:

   • Salt:  pinch

5. Spread pesto on the pasta and mix.