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Basil Pesto Pasta
SERVES: 4 • TOTAL TIME: 20 MINUTES
Ingredients:
For the Pesto:
½ cup pine nuts
4 cups fresh basil leaves
¾ cup grated parmesan
1 tsp salt
½ tsp freshly ground black pepper
2 cloves garlic
12 tbsp olive oil
For the Pasta:
500g pack spaghetti
1 tsp salt
Grated parmesan to serve
Directions:
Preheat a small frying pan over medium–high heat. Add pine nuts and toast until lightly browned. Remove from heat and set aside to cool slightly.
Place all ingredients except olive oil into a food processor and blitz until finely chopped. Slowly add oil while the food processor is running. Transfer to a large bowl and set aside.
Bring a large saucepan of salted water to the boil over medium–high heat. Add spaghetti and cook according to the packet directions until al dente. Drain, reserving 1½ cups cooking liquid.
Add drained spaghetti to the bowl with the pesto, along with a little of the reserved cooking liquid and toss to coat. Add more cooking liquid if needed to get your desired consistency.
Serve with grated parmesan.