Making cream basil pesto parfalle pasta
The parfalle pasta I used for cooking is from Cheongjungwon. It's so pretty because it's colorful, right? It's made with only 5 vegetables. The color is pretty, and the ingredients are made of natural colors given by nature without artificial colors! Doesn't it make you feel healthy just by looking at it?
2 serving
Within 20 minutes
by쥬르
Ingredients
Cooking Steps
STEP 1/3
The ingredients I used for the sauce are Fontana Sauce Genoa Cheese & Cream Basil Festo. And I made a little mix of Fontana Sauce Toscana Roasted Garlic White Ragu next to Parfalle pasta in the picture on the left. Fontana is a brand that I often use because there are various kinds of sauces! Parfalet is usually eaten with tomato sauce, but I made it using basil pesto this time.
STEP 2/3
As usual, put salt and olive oil in boiling water and boil the pasta noodles. And I boil almost all the pasta in al dente. To make the sauce permeate the pasta well, you put the pasta boiled water and the sauce together and stir-fry it slightly.
STEP 3/3
I didn't take a picture of the middle process, but after you take out the cooked pasta, add a little bit of boiled water and sauce, and cook it while stir-frying it until it mixes well. The smell of basil was so good and delicious. I ate it with salad.
It is a dish that anyone can easily make with commercial ingredients.
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