Linguine ai Pesto Recipe (Linguine mit Pesto Rezept)

I've never tried pesto before, because its green color always prevented me from wanting to eat it. But the recipe is in the cooking guide and it didn't need much ingredients, so I decided to cook it inspite of myself.

Although the recipe requires linguine, I was cooking for the whole family and my grandparents aren't good with the long noodles, so I went for penne.


Linguine ai Pesto for 5 (770kcal/potion):

500g Linguine
45 basil leafs
3 tbsp parmesan
3 tbsp pine nuts
3 garlic gloves
4 anchovies filets
150ml olive oil
salt and pepper to your taste
a food processor kitchen machine

1. Peel and ad squeeze the garlic.
2. Put basil leafs in the kitchen machine and mix. Add pine nuts and parmesan and mix. Add anchovies and garlic and mix. Add olive oil, a little salt and pepper and mix to a paste. Let stand aside in the machine. (Mine's in a bowl, because my food processor wasn't big enough. You can use the machine for mixing basil, nuts, garlic and anchovies. If it's too small for the oil, just put everything in a bowl and stir fast.)

3. Cook the linguine in a large pot with lots of water and a bit salt. Drain, then put back in the pot. Mix the pesto again, then add it to the noodles and stir well, so the noodles are coated. Taste with salt and pepper.
4. Arrange on a plate and grate a little parmesan over it.
5. Buon appetito!!

I've realized, I'm a little focused on the Italian cuisine ... hm...

Fettuccine al Funghi Porcini Recipe (Fettuccine in Steinpilzsauce Rezept)

As you've noticed I haven't blogged about anything food related lately but I've been cooking! So the recipes are like stapling and I'm not doing anything...
That's why today I'll take my time and post as much recipes as possible. Thank God my camera is arranging the pics chronological...

Fettuccine al Funghi Porcini for 4 (720kcal /portion)

400g Fettuccine
25g dried ceps
100ml warm water
200ml cream
4 tbsp white wine
2 tbsp olive oil
20g butter
1 tbsp parmesan
2 tbsp chopped parsley
salt and pepper

1. Soak the mushrooms in the 100ml water according to the instructions on the package. Then squeeze out and keep the mushroom water.
2. Cut them into small pieces (if not already)

3. Cook the noodles according to instructions, drain them and put aside.
4. Now it's time for the sauce. Heat oil in a big pan on medium heat. Then add the mushrooms, but be careful, if they're still moist, it might spatter. Fry the mushrooms for around 1 minute.

5. Add the wine and boil up. Now add the mushroom water from before. Don't taste yet, you wouldn't like it.

6. Add the cream and heat on low heat without boiling! Then add butter and stir in.

7. Add the noodles to the sauce and mix until they're coated.

8. Now arrange them on a platter, springle chopped parsley and parmesan.
9. Buon appetito!