For this pasta with pesto and béchamel recipe, I used pre-packaged ready-made pesto, as fresh basil is starting to become scarce. The creamy and soft béchamel sauce is cooked in my own way :). Moreover, I enjoy this easy-to-prepare pasta because it is simple and quick. The pesto mixed with the béchamel becomes a truly delicate cream for the palate.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz Pasta (Macaroni shape)
- 3.5 oz Genoese Pesto (Any basil pesto will do)
- 1.7 cups Milk
- 1.4 tbsp Butter
- 4 tbsp Flour
- to taste Salt
- to taste Black Pepper
- to taste Nutmeg
- 1 oz Grana Padano (Grated)
Tools
- Pot
- Small saucepan
Preparation
In a small saucepan, heat a glass of milk. In a pot, dissolve the flour in a little cold milk and place it on the stove with the butter. Mix and then gradually add the hot milk.
Stir often to prevent lumps, and when the sauce thickens, add salt, pepper, a dash of nutmeg, and finally a handful of grated Grana. Cook the sauce for about 6/7 minutes, continuously stirring.
Meanwhile, boil the macaroni al dente in a pot of plenty of water for about 8/9 minutes from boiling. Drain the pasta and put it back in the pot.Pour in the béchamel sauce previously mixed with the pesto over the pasta and stir. Serve the pasta with pesto and béchamel hot. Add grated Grana cheese at the table for those who desire it. This easy recipe is an idea not to miss out on a good plate of pasta, even when alone.
Pasta with Pesto and Béchamel
Tips for the pasta with pesto and béchamel recipe: In summer, when fresh basil is abundant, you can take advantage of fresh pesto by preparing it on the spot. Homemade pesto can also be used in winter by freezing it in small doses. However, it’s good to use up the frozen pesto within four months.
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