{"id":61,"date":"2011-10-26T06:48:00","date_gmt":"2011-10-26T04:48:00","guid":{"rendered":"http:\/\/estoyhechouncocinillas.dreamhosters.com\/?p=61"},"modified":"2016-09-17T18:17:34","modified_gmt":"2016-09-17T16:17:34","slug":"spaghetti-au-pesto-maison","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/spaghetti-au-pesto-maison\/","title":{"rendered":"Recette de spaghetti au pesto maison"},"content":{"rendered":"<p>La premi\u00e8re fois que j&rsquo;ai fait des p\u00e2tes c&rsquo;\u00e9tait des <em>tallarini<\/em> au pesto en utilisant\u00a0une pr\u00e9paration d\u00e9shydrat\u00e9e. Un sachet avec tout \u00e0 l&rsquo;int\u00e9rieur. L&rsquo;\u00e9laboration ne prenait que quelques minutes : faire bouillir le contenu dans un peu d&rsquo;eau. J&rsquo;\u00e9tais toujours \u00e0 l&rsquo;\u00e9cole et pour moi c&rsquo;\u00e9tait une grande r\u00e9ussite de cuisiner moi-m\u00eame\u00a0un plat de p\u00e2tes. Mes parents m&rsquo;achetaient ces sachets et ils partaient tranquilles sans soucis pour mon repas. Maintenant, tout a chang\u00e9 et ce que j&rsquo;aime c&rsquo;est de faire un pesto gourmand avec du basilic frais.<\/p>\n<p>En changeant un peu le sujet, mais toujours li\u00e9 \u00e0 la recette, le parmesan sur la photo a \u00e9t\u00e9 amen\u00e9 directement d&rsquo;Italie avec une paire de paquets de caf\u00e9 napolitain. C&rsquo;\u00e9tait ma r\u00e9compense de la r\u00e9paration du micro d&rsquo;une amie. Un grand merci !<\/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\/2011\/10\/espaguetis_pesto_genoves.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2011\/10\/espaguetis_pesto_genoves.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2011\/10\/espaguetis_pesto_genoves-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2011\/10\/espaguetis_pesto_genoves-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\/2011\/10\/espaguetis_pesto_genoves.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/spaghetti-au-pesto-maison\/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 spaghetti au pesto maison<\/h2>\n<span id=\"post-ratings-61\" class=\"post-ratings\" data-nonce=\"009e1a30f8\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_61_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(61, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_61_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(61, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_61_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(61, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_61_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(61, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_61_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(61, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 1<\/div><\/span><span id=\"post-ratings-61-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=PT15M>15 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2016-09-17\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/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 g de spaghetti<\/li>\n<li itemprop=\"recipeIngredient\">20 feuilles grandes de basilic, bien lav\u00e9es et sans la tige<\/li>\n<li itemprop=\"recipeIngredient\">50 g\u00a0de parmesan r\u00e2p\u00e9 \u00a0(ou 25 g, et 25 g de fromage <em>pecorino<\/em>)<\/li>\n<li itemprop=\"recipeIngredient\">25 g de pignons\u00a0de pin<\/li>\n<li itemprop=\"recipeIngredient\">125 ml d&rsquo;huile \u00a0d&rsquo;olive extra vierge<\/li>\n<li itemprop=\"recipeIngredient\">1 gousse d&rsquo;ail (ou deux si vous pr\u00e9f\u00e9rez plus forte), \u00e9pluch\u00e9e, coup\u00e9e dans sa longueur et sans la tige<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Faire cuire les p\u00e2tes selon les instructions du fabricant, au point <em>al dente<\/em>.<\/li>\n<li itemprop=\"recipeInstructions\">Pendant que les p\u00e2tes cuisent, ajouter au bol du \u00a0blender le basilic, les pignons, le fromage, l&rsquo;ail et un peu du sel. Mouiller avec l&rsquo;huile d&rsquo;olive et broyer le tout jusqu&rsquo;\u00e0 obtenir une sauce homog\u00e8ne.<\/li>\n<li itemprop=\"recipeInstructions\">Corriger les ingr\u00e9dients\u00a0selon votre go\u00fbt et broyer \u00e0 nouveau.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque la p\u00e2te est au point <em>al dente,\u00a0\u00e9<\/em>goutter et\u00a0la m\u00e9langer encore chaudes avec le pesto. M\u00e9langer d\u00e9licatement.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat. Servir imm\u00e9diatement.<\/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>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Faites attention au sel, car le fromage et d\u00e9j\u00e0 assez sal\u00e9.<\/li>\n<li>Si vous le souhaitez, \u00e0 table, saupoudrer de fromage.<\/li>\n<li>On peut utiliser que du parmesan ou le m\u00e9langer en parts \u00e9gales avec de fromage <em>pecorino<\/em>.<\/li>\n<li>On peut r\u00e2per le fromage \u00e0 l&rsquo;aide d&rsquo;un moulin \u00e0 caf\u00e9 bien propre. Pour cela, couper le parmesan en morceaux tr\u00e8s fins (ou \u00e9clats), pour \u00e9viter de bloquer le moulin.<\/li>\n<li>Dans cette recette, l&rsquo;huile d&rsquo;olive est importante pour la r\u00e9ussir. Utilisez un huile d&rsquo;olive extra vierge de bon go\u00fbt.<\/li>\n<li>Ajuster la quantit\u00e9 d&rsquo;ail selon votre go\u00fbt. Je pr\u00e9f\u00e8re le pesto pas trop fort en ail, c&rsquo;est pourquoi je ajoute que un gousse plut\u00f4t petite.<\/li>\n<li>On peut le conserver jusqu&rsquo;\u00e0 deux semaines au frigo dans un bocal ferm\u00e9 avec\u00a0une fine couche d&rsquo;huile sur le surface.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2404,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[841,20],"tags":[859,23,910,944],"class_list":["post-61","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-riz-et-pates","category-recette","tag-basilic","tag-pates","tag-pignons-de-pin","tag-spaghettis"],"yoast_head":"<!-- This site is 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