spaghetti with pesto


  • Spaghetti
  • Pesto
  • Spaghetti with mozzarella and pesto sauce
  • Zucchini Spaghetti with pesto sauce

Not just for the Italians stuck derisive nickname "wop". They are very much loved and respected in all kinds of pasta, this dish using a variety of sauces. And the most famous of Italian pasta - spaghetti. And we must pay tribute to the Italians: they are not only the love pasta, but also managed to instill that love people of other nations. For example, here we are. What our cuisine is famous all over the world? Cakes, pancakes, caviar yes kvas. Have you been eating caviar? And often bake cakes? A pasta? That's right.

So was the Italian spaghetti and have our national food. Here we are only willing to learn them even as the Italians. To feel the mood of Mediterranean cuisine and a taste of authentic Italian pasta recipes offer you spaghetti with pesto.


It would seem. What new can be said about all the famous spaghetti? However, if we want to cook authentic Italian pasta, you should understand a few basic points.

Firstly, for the best results, choose the "right" spaghetti. The best pasta (which will not get fat) is made from durum wheat. To choose these spaghetti, look at the label on the package. Domestic manufacturers of note is the quality of the "Group A". If you get a pasta made in Italy, they must be labeled as «semola di grano duro».

Choosing spaghetti, refer not only marking, but also the appearance of the pasta. The surface of the pasta should not be glossy. Good spaghetti-looking matte, smooth, smooth color from cream to gold. However, black and white blotches do not speak about the poor quality of pasta - it's just the remnants of the grain shell. However, these inclusions should not be too much. Unnatural yellow color indicates that the composition of pasta attend dyes.

Only initially "correct" the paste will have excellent quality, and not turn into a gooey mess. But, with due "diligence" and the quality of spaghetti you can digest and ruin. So, too, need to cook them properly. Cooked pasta should not be too soft and tenderized, and vice versa - a little stiff and elastic.

Recipes Spaghetti little different. To properly cook the pasta, take one hundred grams of pasta per liter of water. Water put on fire and boil. In boiling water first, add salt (preferably large), and then to put the spaghetti. If the pasta is too long, immerse them in boiling water gradually, giving soften in the water side and slowly "pushing" in the rest of the pot of spaghetti.

Immediately thereafter, mix them and cook for about eight to ten minutes, do not forget to stir occasionally. Ready Check "by heart." As soon as the spaghetti are ready, remove the pan from the heat and quickly pour in the boiling water a glass of cold water. And then tilt the spaghetti in a colander. Toss the pasta and let the water drain out. "Right" spaghetti need no washing nor adding oil.


During cooking, do not cover the spaghetti pot cover: so the water will not "run away" on the plate. If you are not sure about the excellent quality of pasta, then add the water a little vegetable oil. Then the pasta you are guaranteed not to stick together.

 recipes with pesto


Homeland of this sauce is considered Liguria (region in Italy). In the literal translation of "pesto" - crushed, pounded. Indeed initially this sauce prepared by grinding the ingredients wooden pestle in a marble mortar. Therefore, the original pesto sauce should be cooked that way. Although modern recipes, and allow the use of a blender.

Classic pesto is made with fresh green leaves of basil seeds Pikina, garlic, pecorino sheep's cheese and extra virgin olive oil. However, some of this sauce recipe and suggest additional ingredients: dried (sun dried) tomatoes, hot peppers. In different regions of Italy are different recipes for this popular sauce. The sauce is prepared without nuts - Pesto alla siciliana, without cheese sauce with almonds - Pesto alla trapanese.

So you must not confuse the different recipes of this sauce. It can be cooked with hazelnuts and walnuts, and arugula, and parmesan cheese, and spinach, and even familiar to us dill or mint. A popular recipes in the Russian interpretation used to offer pesto pine nuts.

Spaghetti with mozzarella and pesto sauce

Spaghetti with pesto traditional cook easy, even easier than you imagine. For this dish, we need the following ingredients:

  • Spaghetti - 1 pack (300 g);
  • Salt - teaspoon;
  • Olive oil - 2 tablespoons;
  • Mozzarella (cheese) - 100 g

For the pesto:

  • Green basil - 2 beam;
  • Garlic - 2 cloves;
  • Olive oil - 4 tablespoons;
  • Parmesan cheese - 100 g;
  • Pine nuts - 2 tablespoons;
  • Salt - a pinch.


To begin preparing pesto, spaghetti so must be submitted as soon as they are cooked. For the sauce, take the basil, my obsushivayut it and then chop coarsely. Also the largest cut garlic and shred the cheese grater. Then we put in a blender all the ingredients for the sauce: basil, peeled pine nuts, cheese, salt and the olive oil. By the way, some housewives are recommended for this dish to use immersion blender. So, with the help of a blender grind all products, gradually pouring the olive oil to the sauce. Actually, on this and all - the sauce is ready.

Then cook the spaghetti according to the rules and instructions on the package. But for the preparation of this dish add the water for the spaghetti olive oil. Cooked spaghetti in a colander thrown back, give water to drain and serve immediately, put on a plate, watering sauce and putting each plate three or four balls of mozzarella.

 spaghetti with pesto

Zucchini Spaghetti with pesto sauce

The recipe for this dish will delight fans of raw food and the ladies puzzled question of losing weight. And the thing that is used for this dish are not the usual pasta (from flour), and spaghetti, cooked zucchini zucchini. And for everyone else (especially creative cooks) recipe is sure to be interesting.


  • Zucchini - 1-2 pieces (depending on size);
  • Fresh tomatoes - 2 pieces;
  • Sweet pepper - half.

For the sauce:

  • Walnuts - half cup;
  • Basil (Green) - 1 bunch;
  • Garlic - 2 cloves;
  • Olive oil - 2 tablespoons;
  • Lemon juice - 2 tablespoons;
  • Water - half cup;
  • Salt - 2 pinches.


Prepare the sauce. For this first ground nuts, but not very much (nuts should be felt in the sauce). After that, laid in a blender washed basil, olive oil, garlic and lemon juice. We grind all in several stages, if necessary adding water. When the mixture is ready, we shift it into a bowl and add the chopped nuts first, then salt and finely-chopped tomatoes and peppers. All gently but thoroughly mixed, adding the remaining water in the cup. The sauce is ready.

To prepare spaghetti with zucchini we need a grater and special knife for Korean carrot. My first and peeled zucchini, then just rub them on a grater or chop with a knife (special!) In the form of long spaghetti. Use only firm flesh zucchini, leaving untouched the middle part of the seed. Next, we lay out our pasta in a salad bowl and gently mix with the sauce. For the best flavor of this dish it is desirable to put into the refrigerator for an hour and a half. Then soaked spaghetti sauce and become more spicy and fragrant.

These are radically different recipes for spaghetti with pesto. Try and experiment. Choose traditional spaghetti or spaghetti risk cook zucchini. Pokolduyte with pesto, using different recipes and changing ingredients. You definitely get a delicious Italian dish. And if you cook with interest and pleasure, then the result is simply a great guaranteed. And enjoy your meal!

 Spaghetti with pesto sauce - we grasp the secrets of Italian cuisine

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 lasagna bolognese


  • Classic lasagna Bolognese
  • Lasagna Bolognese home -

You know what climbing? This is a traditional Italian dish, which is made from layers of dough, shifting their filling and pouring sauce. It is a kind of pie-pudding stuffed with minced meat or a stew, vegetables or mushrooms. Traditionally cooked lasagna with bechamel sauce and Parmesan, mozzarella and ricotta. And the composition of the (almost like a pizza) this dish is quite traditional: the dough, stuffing, cheese

Initially lasagna cooked in the ovens in special pans. The pans are placed sheets of dough interspersed with stuffing and cheese. It is believed that first began to bake the lasagna in Emilia-Romagna (one of the largest regions in Italy), and in Liguria invented lasagna add the sauce. We also know that sometimes the pasta for lasagna painted in green by adding to it the spinach. By the way, it is notable for the fact that lasagna recipe borrowed from the Poles, resulting in the sixteenth century in the Polish kitchen came a dish like lazanki. Options cooking lasagna great variety, but the most famous recipe for this dish - lasagna bolognese. His offer and we will prepare.

 lasagna bolognese recipe

Classic lasagna Bolognese

The recipe for the classic lasagna bolognese realize quite simple. The only problem could be parmesan cheese. This is the hardest of all the cheeses, wherein the scaly structure of the special and unique taste. Theoretically, lasagna can be replaced by any hard cheese, but the recipe is the classic lasagna bolognese means exclusively parmesan cheese.


  • Lasagne sheets - 1 package;
  • Parmesan cheese - 150-200 g;

For the sauce Bolognese:

  • Minced meat - 600-700 g;
  • Fresh tomatoes - 2 pcs .;
  • Tomato Paste - 2 tablespoons;
  • Olive oil for frying;
  • Salt and pepper - to taste.

For the bechamel sauce:

  • Milk - 1 liter;
  • Butter - 120 g;
  • Flour - 3 tablespoons;
  • Nutmeg - to taste.


First you need to cook the dough sheets for lasagna: cook them according to instructions on the package. By the way, you can buy these lists in any supermarket in the department with pasta. Boiled sheets cover with cold water and leave until assembling the lasagna. Then proceed to the preparation of Bolognese sauce, which, in fact, will be filled.

Recipe Bolognese complex also will not name. To begin with minced meat fry in olive oil. While fried minced meat, can be cooked tomato dressing. To do this, wash the tomatoes, remove the peel and chop them (you can in a blender, and you can just knife). Mix the tomatoes with tomato paste and add this mixture to the meat. Season with salt and pepper and continue to cook until the sauce until it has evaporated from the excess moisture, and the sauce thickens.

Then prepare the bechamel sauce. By the way, this recipe sauce gave us French, but it has been successfully used in Italian cuisine. To prepare the bechamel sauce in a skillet, melt the butter and mix it with the flour, then add the milk in small portions. And do not forget to stir constantly sauce to the flour stuck together in clumps. This sauce also need to cook until thick.

Now, when the sauce is ready, proceed to the assembly of the lasagna. Take a baking dish, pour into it a little white bechamel sauce and gently smudge it along the bottom. Top with overlapping (edge ​​to edge) two sheets of dough. Test again lubricate the white sauce and sprinkle with grated cheese and pour over the cheese layer of bolognese sauce. Then repeat this layer of lasagna (pastry, béchamel, cheese, bolognese) three more times. In total, you should have at least four layers, and ideally - six.

Last pour the top layer of white sauce and sprinkle thickly grated cheese. Put the form lasagna in the preheated oven and bake for about forty minutes. If the recipe and preparation steps, you will play without mistakes, then you get classic Italian lasagna bolognese.

 lasagna bolognese recipe

Lasagna Bolognese at home

In a simplified version of this dish also has a right to exist. What to do if the Parmesan cheese in the afternoon with fire you will not find (well, not all of us live in the capital!), And ready to buy sheets for lasagna, too difficult? In this case, we offer you a recipe for lasagna bolognese at home. And the sheets for her we will do himself.

For the test we need the following ingredients:

  • Flour - 300 g;
  • Eggs - 3 pcs .;
  • Salt - 1 tsp;
  • Spinach - 100 g

For the sauce Bolognese:

  • Minced meat - 500 g;
  • Tomatoes - 5 pcs .;
  • Tomato Paste - 2 tablespoons;
  • Olive oil - 4 tablespoons;
  • Salt and black pepper - to taste.

For the bechamel sauce:

  • Milk - 1 liter;
  • Butter - 150 g;
  • Flour - 3 tablespoons;
  • Salt and nutmeg to taste.

For the cheese layer:

Parmesan or any very hard cheese - 150 g


First you need to cook pasta for lasagna. This recipe includes spinach, which stain the dough in green, and as a result, our lasagna bolognese get extraordinarily beautiful. Spinach (frozen should be thawed first) ground in a blender. Sift the flour on the table, pour a slide and do in this small hill well and then pour into the recess raw eggs, put salt and spinach. We begin to knead the dough until it becomes elastic and ceases to stick to the hands and to the table.

If necessary, pour the flour, as specified amount of flour may not be enough: in various different amounts of gluten flour. Well vymeshennoe wrap the dough in plastic wrap and leave for half an hour rasstaivatsya.

Then sprinkle the table with flour, dough divide into three parts and each of them roll out into a thin layer (one-half of a millimeter). Of expanded reservoir cut into a rectangular plate about the size of ten by seven centimeters. The plates are alternately boil in salted water, rinse and bring it down with a bowl (pan) with cold water. Now we need them only when assembling the lasagna.

Bolognese sauce recipe is unchanged even in the home version of lasagna. So we prepare it the same way as in the previous recipe. First ten minutes fry in olive oil, minced. Then add it to the mashed tomato paste and chopped tomatoes, salt, pepper, stir and cook for another five minutes. For the béchamel sauce, mix the melted butter with the flour directly into the skillet, and then, stirring constantly, cook the sauce, adding the milk in a saucepan.

There is another way to prepare this sauce. Poured the milk in a saucepan and bring it to a boil. Melt the butter in a pan and mix with the flour, resulting in an oil-flour porridge. Then, this slurry dilute a small amount of warm milk, and the resulting mixture was poured into a saucepan with the milk. Then put a saucepan on the stove and a very low heat, stirring constantly, cook until the sauce thickens.

When the sheets of dough and sauces for lasagna ready, begin to collect it. Grease a baking dish with butter and pour into it a little milk bechamel sauce. Further overlapping laid sheets of dough, sprinkle them with grated cheese and pour Bolognese sauce (minced meat with tomato). Again put the dough on top, white sauce, cheese and bechamel sauce. Total should have four to five such layers. Top lasagna necessarily very thickly sprinkle with grated cheese, then put the lasagna in the form of a pre-heated oven and leave for forty minutes.

Try to cook it extraordinarily delicious Italian cuisine. You will love it! No wonder that the lasagna bolognese recipe known and popular worldwide. Cook with pleasure!

 Lasagna Bolognese - tradition and classic Italian cuisine

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