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    		•  U RecettAriel
    Lasagne co-u pestu,
    Lasagne al pesto,
    Pesto lasagne

    To serve 6:

  • 700 gr./ 1 lb. 8 oz. lasagne fresh or dried
  • 250 gr./ 9 oz. pesto
  • pine seeds 40 gr
  • extra virgin olive oil
  • grated Parmigiano Reggiano or Pecorino cheese (use either Tuscan or Sardinian Pecorino - Romano is too sharp; if need be increase the Parmigiano)
  • salt and freshly ground pepper
  • optional: 200 gr/7 oz. green beans and 150 gr/5 oz. potatoes cut in cubes
    Prepare the bechamél first. If you like home-made lasagne for 6
  • 300 g. (11 oz.) white flour
  • 3 eggs
    Prepare the egg pasta (see recipe in "All about Pasta "). Cut large squares or rectangles about 6-8 cm./ 3 in. With a knife or a pastry cutter . Cook the lasagne, just a few at a time in plenty of boiling water, to which you will have added a little oil. Remove the slightly undercooked lasagne with the help of a skimmer and place them in a very large bowl of cold water. This stops them cooking and sticking together and also avoids you burning your fingers later. Add the other lasagne until they are all cooked.
    Cool the bèchamel sauce a little before mixing it with the pesto sauce and to the pine seeds.
    Grate plenty of Parmigiano cheese.
    Grease a large oven dish with oil and place a layer of lasagne on the bottom, pour on a few spoonfuls of béchamel and pesto sauce and sprinkle grated cheese generously (you may also add boiled green beans and potato cubes). Continue until you have used up all the ingredients keeping enough sauce to cover the top layer.
    Place it in a pre-heated oven at 180°C/ 350°F for twenty minutes so that it forms a crust and serve hot or warm.
  • Suggested wine: a white, fresh, aromatic wine such as a Pigato di Albenga DOC (white, severd at 10-11°C / 50-52°F)