Pasta al Pesto
Spaghetti noodles tossed in homemade basil pesto sauce, topped with freshly grated parmesan cheese, and pine nuts!
Servings: 6
Ingredients
- HOMEMADE BASIL PESTO :
- 1/3 c. pine nuts toasted, plus more for garnish
- 2 c. fresh basil leaves packed
- 3 med. cloves garlic minced
- 1/2 c. Extra virgin olive oil
- 1 T. fresh lemon juice
- 1/2 c. grated Parmesan cheese plus more for garnish
- Salt and freshly ground black pepper to taste
- 1 lb. thin spaghetti
Instructions
- Heat a small nonstick skillet over medium heat. Add the pine nuts and shake the pan occasionally, until they begin to brown and give off a nutty aroma, about 2 to 3 minutes. Set aside to cool.
- BASIL PESTO: Combine the toasted pine nuts and basil in a food processor, pulse a few times. Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
- PASTA: Fill a large pot with water and bring to a boil. Add 1 tablespoon of salt and cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
- Place the pesto into a large bowl. Add the hot pasta to the bowl, gently toss with tongs to combine. Add some of the reserved pasta water, if needed.
- Pour into a serving bowl or individual bowls, garnish with pine nuts and Parmesan cheese; serve immediately.
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