This Pasta Sauce Changed My Life #pesto #pastarecipe #shorts

This pasta is built around a pesto béchamel sauce with scallions, tossed through trofie for a dish that’s simple and packed with flavor. It’s creamy, herby, and makes a great summer meal. You can use the same sauce in lasagna, on grilled chicken, or as a pizza base.

In this video, you’ll learn:
– How to make a basic béchamel
– How to mix in pesto and scallions
– Why this combo works so well with pasta
– How to adjust it for other uses

🌟 RECIPE:
• 2 tbsp butter
• 2 tbsp flour
• 2 cups warm milk
• Salt, pepper, nutmeg (optional)
• 2–3 tbsp pesto (homemade or jarred)
• 2 scallions, finely chopped
• 200–250g trofie pasta
• Parmigiano Reggiano, olive oil, lemon zest to finish

1. Make a béchamel: melt butter, whisk in flour, cook 1–2 min.
2. Gradually add milk, whisk until smooth and thick.
3. Season with salt, pepper, and nutmeg.
4. Stir in scallions and pesto. Let it simmer gently.
5. Toss with cooked pasta and finish with parm, olive oil, lemon zest.

My biggest regret is never making this pesto besamemell pasta before. Bashimal on its own is an incredibly easy sauce to make and why I love it so much. You can make so many different variations. So today we’re making a normal bashimal with butter, milk, and flour. But then we’re adding pesto. All these flavors together make for the creamiest pesto I’ve ever had. Once the pesto bashimmell is complete, we’re going to rough chop scallions. Then add them to a lightly oiled pan on low heat. And while that’s cooking, we’ll add the trophier to the pot. Once the trophier is about halfway cooked, we’re going to remove the scallions from the heat and add the pesto besamel along with a small cup of pasta water. Now all that’s left is to combine the pasta with the sauce and enjoy.