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Tuesday, April 29 2008

Pasta is usually associated with Italy, even if it's cooked all around the world, in different ways. But is always leads to Italian life style.

Years ago the Italian "mammas" used to make pasta by themselves. Nowadays (things have changed) they usually buy it for everyday use in the supermarket and used to make at home ravioli, tagliatelle and some other specialties for festive occasions.

It looks like a loss, but it's not! Of course we want the "mammas" to keep the tradition, but now anyone can cook a good dish of pasta without needing to have extra time to make pasta at home. The Italian kitchen is turning more natural and easy, without losing its characteristics, allowing all of us to prepare tasty and easy dishes, as the following "pasta al pesto".

Pasta has no season, but its sauce has!

Springtime in Italy is a real "feel and smell" season, as we begin to go out often and when the weather allows, we also eat outside very often.

All these circumstances led us to recognize the season's aromas and uses. One of these main aromas it the basil one.

It is widely used in Italian cuisine, but during springtime it reaches its best, and it matches salads, tomatoes' salads and also pasta sauces.

One of my favorite pasta recipe is Pasta al pesto.

The original recipe originated in Liguria (note: Liguria is an Italian region) and uses troffie, a kind of fresh pasta that you can maybe find at your market. But you can use penne (or any other pasta you prefer!) also the long ones are good, as spaghetti, bavettine and others.

What you'll need for 4 people:

 

Posted by: Send a Meal AT 01:46 pm   |  Permalink   |  0 Comments  |  Email
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