{"id":5745,"date":"2015-10-09T18:25:56","date_gmt":"2015-10-09T16:25:56","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5745"},"modified":"2017-03-01T18:09:13","modified_gmt":"2017-03-01T17:09:13","slug":"spaghettis-au-pesto-rouge","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/spaghettis-au-pesto-rouge\/","title":{"rendered":"Recette de spaghettis au pesto rouge (tomates s\u00e9ch\u00e9es)"},"content":{"rendered":"\n<p>Ah\u00a0! Qu\u2019est-ce que je me suis r\u00e9gal\u00e9 avec ce plat de <strong>spaghettis au pesto rouge<\/strong>\u00a0! C\u2019est un pesto fait avec\u00a0des\u00a0tomates s\u00e9ch\u00e9es et des amandes. C\u2019est trop bon et, d\u2019ailleurs, c\u2019est une sauce simplissime \u00e0 faire. Une bonne id\u00e9e pour varier du classique <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2011\/10\/spaghetti-au-pesto-maison.html\">pesto au basilic<\/a>, et toujours surprendre vos invit\u00e9s.<\/p>\n<h2>Voulez-vous savoir comment \u00e9laborer les <strong>spaghettis au pesto rouge<\/strong> (ou pesto aux\u00a0tomates s\u00e9ch\u00e9es)\u00a0?<\/h2>\n<p>Pour pr\u00e9parer les <strong>spaghettis au pesto rouge<\/strong>, il suffit de faire cuire les p\u00e2tes d\u2019un c\u00f4t\u00e9, puis de mixer ensemble\u00a0le reste d\u2019ingr\u00e9dients de l\u2019autre. Pas grand-chose d\u2019important \u00e0 remarquer sur cette recette sauf la <strong>cuisson des p\u00e2tes<\/strong>. C\u2019est meilleur \u00e0 mon avis, et s\u00fbrement de l\u2019avis des Italiens, avec des p\u00e2tes au point \u00ab\u00a0<em>al dente\u00a0\u00bb. C<\/em>\u2019est \u00e0 dire, le point o\u00f9 les p\u00e2tes sont cuites, mais restent bien fermes. Surveillez de pr\u00e8s\u00a0la cuisson en\u00a0suivant pr\u00e9cis\u00e9ment les indications donn\u00e9es par le fabricant (sur le paquet) pour bien\u00a0les r\u00e9ussir.<\/p>\n<p>Voici la recette. Allez, op\u00a0! C\u2019est parti\u00a0!<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/spaghettis_au_pesto_rouge_tomates_sechees.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"spaghettis au pesto rouge\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/spaghettis_au_pesto_rouge_tomates_sechees.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/spaghettis_au_pesto_rouge_tomates_sechees-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/spaghettis_au_pesto_rouge_tomates_sechees-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/10\/spaghettis_au_pesto_rouge_tomates_sechees.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/spaghettis-au-pesto-rouge\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de spaghettis au pesto rouge (tomates s\u00e9ch\u00e9es)<\/h2>\n<span id=\"post-ratings-5745\" class=\"post-ratings\" data-nonce=\"0210ae99d7\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5745_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(5745, 1, '1 Star');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5745_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(5745, 2, '2 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5745_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(5745, 3, '3 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5745_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(5745, 4, '4 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5745_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(5745, 5, '5 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,67 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-5745-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-03-01\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire les spaghettis au pesto rouge (ou pesto aux tomates s\u00e9ch\u00e9es). Une recette de p\u00e2tes toujours facile et d\u00e9licieuse. C'est trop bon !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">400\u00a0g de spaghettis (*)<\/li>\n<li itemprop=\"recipeIngredient\">175 \u00a0g de tomates s\u00e9ch\u00e9es (\u00e9goutt\u00e9es)<\/li>\n<li itemprop=\"recipeIngredient\">50 g de parmesan r\u00e2p\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">50 g d\u2019amandes \u00e9mond\u00e9es<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 gousse d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">Quelques feuilles de basilic frais<\/li>\n<li itemprop=\"recipeIngredient\">100 ml d\u2019huile d\u2019olive extra-vierge<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Porter \u00e0 \u00e9bullition 4 litres d\u2019eau \u00a0dans un grand faitout.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que l\u2019eau bout, faire dissoudre\u00a02 cuiller\u00e9es \u00e0 soupe de sel (pas trop pleines).<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l\u2019eau bout \u00e0 nouveau, ajouter les spaghettis et faire cuire selon les indications du fabricant pour une cuisson \u00ab\u00a0<em>al dente<\/em>\u00ab\u00a0.<\/li>\n<li itemprop=\"recipeInstructions\">Pendant que les p\u00e2tes cuisent, disposer dans le bol du robot culinaire\u00a0les tomates s\u00e9ch\u00e9es, les amandes, la demi-gousse d\u2019ail \u00e9pluch\u00e9e et d\u00e9germ\u00e9e, le parmesan, et quelques feuilles de basilic frais pr\u00e9alablement rinc\u00e9es.<\/li>\n<li itemprop=\"recipeInstructions\">Mouiller avec l\u2019huile d\u2019olive extra vierge et mixer le tout jusqu\u2019\u00e0 obtenir une p\u00e2te.<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbter et assaisonner l\u00e9g\u00e8rement de sel et de poivre selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9ventuellement, ajouter un peu plus d\u2019ail et mixer \u00e0 nouveau, si souhait\u00e9. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Quand les spaghettis sont cuits, les \u00e9goutter et les mettre\u00a0dans\u00a0un bol. R\u00e9server un peu de l\u2019eau de cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer le pesto rouge et bien m\u00e9langer. Si la sauce est trop \u00e9paisse, ajouter peu \u00e0 peu de l\u2019eau de cuisson des p\u00e2tes et m\u00e9langer \u00e0 nouveau.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9partir les spaghettis au pesto rouge\u00a0dans les assiettes.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat\u00a0! Servir aussit\u00f4t. Bonne d\u00e9gustation\u00a0!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>\u00c0 table, vous pouvez saupoudrer\u00a0les <strong>spaghettis au pesto rouge<\/strong> de parmesan ou votre formage \u00e0 p\u00e2tes pr\u00e9f\u00e9r\u00e9.<\/li>\n<li>Lors de la pr\u00e9paration du <strong>pesto rouge<\/strong>, faites attention \u00e0 la quantit\u00e9 de sel que vous ajoutez, car le parmesan est d\u00e9j\u00e0 un peu sal\u00e9.<\/li>\n<li>Le pesto rouge est d\u00e9licieux avec des amandes, mais elles peuvent se remplacer par des <strong>pignons de pin<\/strong> comme dans la recette classique du <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2011\/10\/spaghetti-au-pesto-maison.html\">pesto au\u00a0basilic<\/a>.<\/li>\n<li>Utilisez du <em>grana padano<\/em>, ou <em>pecorino<\/em> \u00e0 la place du parmesan.<\/li>\n<li>La qualit\u00e9 de l\u2019huile d\u2019olive est importante dans cette recette.<\/li>\n<li>Je pr\u00e9f\u00e8re que le pesto soit pas trop fort en ail, c\u2019est pourquoi j\u2019en ajoute juste peu en premier et puis je corrige petit \u00e0 petit.<\/li>\n<li>Vous pouvez pr\u00e9parer une grande quantit\u00e9 de <strong>pesto rouge<\/strong> pour une utilisation ult\u00e9rieure. Dans ce cas, il peut parfaitement se\u00a0conserver au r\u00e9frig\u00e9rateur dans un bocal herm\u00e9tique jusqu\u2019\u00e0 2 semaines environ. Couvrir la surface avec une fine couche d\u2019huile pour une meilleure conservation.<\/li>\n<li>Toujours ajouter le sel \u00e0 l\u2019eau bouillante, sinon l\u2019eau va prendre plus de temps \u00e0 arriver \u00e0 \u00e9bullition.<\/li>\n<li>Pour faire les p\u00e2tes comme en Italie, il faut chercher le point \u00ab\u00a0<em>al dente\u00a0\u00bb<\/em> dans la cuisson des p\u00e2tes. N\u00e9anmoins, rien ne vous emp\u00eache de faire des spaghettis fondants si c\u2019est comme \u00e7a que vous les aimez.<\/li>\n<li>(*) Essayez d\u2019autres p\u00e2tes qui vont bien pour\u00a0pr\u00e9parer ce plat, tel que les\u00a0<em>farfalle<\/em>, les\u00a0<em>fusilli<\/em>, les\u00a0<em>gnocchis<\/em>, les <em>linguine<\/em> ou les <em>tagliatelles, <\/em>entre autres<em>.<\/em><\/li>\n<li>Sur le blog vous trouverez d\u2019autres recettes de <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/spaghetti\">spaghettis<\/a>. N\u2019h\u00e9sitez pas \u00e0 les parcourir\u00a0!<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire les spaghettis au pesto rouge (ou pesto aux tomates s\u00e9ch\u00e9es). Une recette de p\u00e2tes toujours facile et d\u00e9licieuse. C&rsquo;est trop bon !<\/p>\n","protected":false},"author":1,"featured_media":5748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"spaghettis au pesto rouge","_yoast_wpseo_metadesc":"Comment faire les spaghettis au pesto rouge (ou pesto aux tomates s\u00e9ch\u00e9es). Une recette de p\u00e2tes toujours facile et d\u00e9licieuse. C'est trop bon !","footnotes":""},"categories":[845,841,20],"tags":[944,1021,1022],"class_list":["post-5745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-riz-et-pates","category-recette","tag-spaghettis","tag-tomates-sechees","tag-pesto"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de spaghettis au pesto rouge (tomates s\u00e9ch\u00e9es)<\/title>\n<meta name=\"description\" content=\"Comment faire les spaghettis au pesto rouge (ou pesto aux tomates s\u00e9ch\u00e9es). Une recette de p\u00e2tes toujours facile et d\u00e9licieuse. 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