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.
1
Wash the basil, wait for it to dry, place it in a blender with oil, and blend.
- 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.
- Garlic: 1 clove
- Parmesan (Parmigiano Reggiano): 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.
- 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.
- Salt: pinch
5
Spread pesto on the pasta and mix.
