Ingredients for 4 people:
- 400 g. of tortillas
- 100 g. of pesto
- extra virgin olive oil
- salt
Preparation:
This recipe will guide you in the preparation of a tasty dish of Tortiglioni with Genoese pesto. With the fresh and fragrant aroma of pesto and al dente pasta, this Italian specialty is a real pleasure for the palate. Follow the simple steps to create a dish that will captivate your guests.
For this delicious dish of Tortiglioni with Genoese pesto, carefully follow the instructions for preparing the sauce in the recipe provided in the link. However, if you prefer to save time, you can find ready-made pesto in shops, even in the version without garlic or with other ingredients.
In the meantime, put a pot with plenty of salted water on the fire and bring it to a boil. When the water reaches boiling point, add the tortiglioni and cook, stirring occasionally, until al dente. This means they will be soft but still slightly tough to taste. This will ensure that the pasta has the perfect texture to absorb the sauce.
Once the tortiglioni are ready, drain them and dress them in a large serving dish with the previously prepared pesto. Make sure you mix well so that the pesto is evenly distributed inside the tortiglioni, taking advantage of their welcoming shape. At this point, your pesto pasta is ready to be served. This dish can be enjoyed both hot and cold, so you can decide how you prefer to serve it.
To accompany Tortiglioni al pesto, I suggest you opt for a fresh, dry white wine, as the delicate flavors of the dish could be overpowered by a more full-bodied wine. Two excellent choices could be a Nuragus di Cagliari or an Alghero DOC Torbato, both characterized by a light and fresh flavor that goes well with the delicate flavors of pasta with pesto.
Enjoy your meal!