We cooked a heartwarming plate of pasta pesto this week that hits all the right spots. The pesto we normally have is the pesto alla Genovese, with crushed garlic, basil, olive oil, parmesan cheese and pine nuts, typical from the Ligurian cuisine. According to tradition, in fact, the ingredients are pounded or ground in a marble mortar by means of a circular motion. Hence the name of the sauce, in fact from 'pestare' (meaning to smash), comes the past participle 'pesto'.
However, the recipe dates far to the Roman Empire, and there are texts along the years that describe how to prepare the precious green paste. Once again, we went to Oxfam to get all the necessary Italian ingredients. As we explained with the bruschetta recipe, the mafia suppose a structural problem in Italy, their power reaches big companies, bureaucracy and some city halls. Moreover, the control of the mafia over the agriculture of the country makes it sometimes difficult to know if the Italian product that we can buy was produced by these criminal organizations.
However, Oxfam wereldwinkels provides original Italian alimentary products that ensure their production far from the hands of the mafia. It is the case of the products that you can find in oxfam by the brand Libera Terra (freed land). For this week, we got some fresh pesto, short pasta called Caserecce (which means 'homemade') and again the exquisite sun dried tomatoes.
There are plenty of more options to try, we encourage you to discover it yourself!
To make the delicious pasta pesto you will need the following ingredients.
- A package of Fair trade pasta of your choice
- A can of Fair trade pesto
- Mushrooms (to taste)
- A can of Fair trade sundried tomatoes
- 1 pinch of salt
- Garlic (to taste)
- 1 onion
- Olive oil