{"id":42080,"date":"2015-07-27T08:00:00","date_gmt":"2015-07-27T11:00:00","guid":{"rendered":"http:\/\/cordobatimes.com\/showup\/?p=42080"},"modified":"2025-10-24T13:36:39","modified_gmt":"2025-10-24T16:36:39","slug":"menu-de-lunes-fideos-al-pesto","status":"publish","type":"post","link":"https:\/\/www.cordobatimes.com\/showup\/cocina\/2015\/07\/27\/menu-de-lunes-fideos-al-pesto\/","title":{"rendered":"Fideos al pesto"},"content":{"rendered":"<h3><strong>Ingredientes\u00a0<\/strong><\/h3>\n<ul>\n<li><label class=\"ga\" for=\"ingrediente-0\" data-category=\"Receta\" data-event=\"Ingrediente tachado\"><span class=\"cantidad\">1<\/span> <span class=\"unidad\">Pizca<\/span> de <span class=\"ingrediente\">Pimienta<\/span><\/label><\/li>\n<li><span class=\"cantidad\">400<\/span> <span class=\"unidad\">Gramos<\/span> de <span class=\"ingrediente\">Espaguetis<\/span><\/li>\n<li><span class=\"cantidad\">3<\/span> <span class=\"unidad\">Diente<\/span> de <span class=\"ingrediente\">Ajo<\/span><\/li>\n<li><span class=\"cantidad\">1<\/span> <span class=\"unidad\">Chorro<\/span> de <span class=\"ingrediente\">Aceite<\/span><\/li>\n<li><span class=\"cantidad\">1<\/span> <span class=\"unidad\">Pizca<\/span> de <span class=\"ingrediente\">Sal<\/span><\/li>\n<li>\u00a0<label class=\"ga\" for=\"ingrediente-5\" data-category=\"Receta\" data-event=\"Ingrediente tachado\"><span class=\"cantidad\">1<\/span> <span class=\"unidad\">Manojo<\/span> de <span class=\"ingrediente\">Albahaca<\/span><\/label><\/li>\n<li><span class=\"cantidad\">100<\/span> <span class=\"unidad\">Gramos<\/span> de <span class=\"ingrediente\">Queso parmesano<\/span><\/li>\n<li><span class=\"cantidad\" style=\"line-height: 1.5;\">50<\/span> <span class=\"unidad\" style=\"line-height: 1.5;\">Gramos<\/span><span style=\"line-height: 1.5;\"> de <\/span><span class=\"ingrediente\" style=\"line-height: 1.5;\">Pi\u00f1ones<\/span><\/li>\n<\/ul>\n<h3><strong>Modo de preparaci\u00f3n\u00a0<\/strong><\/h3>\n<ul>\n<li>Lavar la albahaca, dejarla escurrir y acabarla de secar con un pa\u00f1o, arrancar las hojas y picarlas muy menudo.<\/li>\n<li>Pelar los ajos y picarlos finos y luego machacarlos en el mortero con una pizca de sal. A\u00f1adir los pi\u00f1ones y seguir machacando.<\/li>\n<li>Para preparar la pasta, poner en una olla abundante agua salada con un poco de aceite. Cuando hierva introducir los espaguetis desliz\u00e1ndolos por la pared de la olla, remover y dejar cocer hasta que est\u00e9n al dente. Escurre los espaguetis y reserva una taza del agua de la cocci\u00f3n.<\/li>\n<li>Mezclar el queso en un cuenco con aceite de oliva, la albahaca y la pasta que preparamos anteriormente en el mortero.<\/li>\n<li>Para finalizar <strong>\u00a0<\/strong>a\u00f1ade a la salsa de queso el agua necesaria para obtener una crema suave, pero espesa. Utiliza el agua reservada de la cocci\u00f3n de la pasta. Mezclar la pasta y la salsa en una fuente y sirve al momento. Puedes decorar con r\u00facula o tomates cherry.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes\u00a0 1 Pizca de Pimienta 400 Gramos de Espaguetis 3 Diente de Ajo 1 Chorro de Aceite 1 Pizca de Sal \u00a01 Manojo de Albahaca 100 Gramos de Queso parmesano 50 Gramos de Pi\u00f1ones Modo de preparaci\u00f3n\u00a0 Lavar la albahaca, dejarla escurrir y acabarla de secar con un pa\u00f1o, arrancar las hojas y picarlas muy [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":103074,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[1,317],"tags":[24322,14688],"class_list":["post-42080","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cocina","category-recetas","tag-recetas-con-pesto","tag-recetas-de-pastas"],"_links":{"self":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/42080","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/comments?post=42080"}],"version-history":[{"count":0,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/posts\/42080\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media\/103074"}],"wp:attachment":[{"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/media?parent=42080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/categories?post=42080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cordobatimes.com\/showup\/wp-json\/wp\/v2\/tags?post=42080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}