Lately I cooked and baked only to use the leftovers. I still have a few apples that were not used? No problem...I'm making apple compote. I still have half a kilo of cherries that I did not use for the cake...no problem...I'm doing jam. And it goes on like this. Also this recipe was cooked in order to use some leftovers. For pasta alla Genovese you need pesto. I had some corn salad that I did not use, but didn’t want to eat salad anymore. So it was processed into pesto. And it was used for pasta alla Genovese.
For 4 servings you
need:
400
g pasta
Parmesan
cheese
fresh
basil
This is how we proceed:
In a pot with salted boiling water cook pasta al dente according to package instructions. I used farfalle, you can use what you want or have at home.
Drain pasta, taking care to collect some pasta water. Put pasta back in the pot, stir in the pesto and add as much pasta water as needed so that the pesto spreads evenly.
You can read here how to make pesto. This time I used instead of basil corn salad and instead of walnuts cashews. The preparation is the same.
Sprinkle with Parmesan and fresh basil and serve immediately.
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