After my short trip to Milan a few weeks ago, I am still crazy about lasagna, pasta, risotto, antipasti and all those delicious treats. This was my first trip to Italy and I’ve never had eaten better Italian food anywhere else before. You probably see that I am over excited. Well, yes I am! And next year I am going back there again…maybe somewhere in Tuscany. I have seen far too many beautiful pictures of its landscape and food! So, it’s about time to not just dream about it, but to make it a real destination.
Now at home, I would say Italian food is the kind of european food I cook most frequently. You will always find tomatoes in my refrigerator and basil plant on the balcony or somewhere in the kitchen. I probably can’t cook the original way but I can cook the way I want to eat. My husband can always eat a whole lot of those too.
If you remember my last post: Mushroom Bacon. This is an idea of how to pair them up with pasta.
I wouldn’t say, that this is a kind of made-from-scratch recipe, because the pesto genovese is store-bought but I can’t stop myself from sharing this fantastic combo! This is one of my favourite pasta dishes I make at home (in the top three) and it is so quick and easy to make. If you love your homemade pesto, go ahead and use it. I just got a food processor (finally!) and plan on making my own as well. When I find an ultimate recipe, it will appear here. ;-)
Apart from the main ingredients, which are noodle, pesto, mushroom bacons and roasted pine nuts, you probably see fresh tomatoes and basil on the side. They’re not just for decoration… I love to eat my pasta with fresh vegetable and sprinkle fresh herb on top. Tomatoes and cucumbers are nice-to-have vegetable and fresh basil leaves are for me a must-have. These greens (and red) taste so good with pasta, not to mention the nutritional benefits. :-)
I hope you give it a try and let’s see some nice bits of Milan in the next post!
- 250 g pasta
- 165 g pesto genovese
- 1/2 cup mushroom bacons
- 1/4 cup pine nuts
- 2 tomatoes
- some fresh basil leaves
- Cook pasta in the boiling water.
- Rinse the cooked pasta and mix with pesto genovese.
- Roast pine nuts in the pan without any oil until they slightly turn brown and aromatic.
- Put the pasta on serving plates and top with mushroom bacons, roasted pine nuts and fresh basil.
- Slice tomatoes into bite-sized pieces and serve them along side on the plate with the pasta.
- The link for mushroom bacon recipe: http://www.thegreenrecipes.com/mushroom-bacon/