Pasta al Pesto Genovese

Name: Pasta al Pesto Genovese
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g spaghetti; 80 g fresh basil; 50 g pine nuts; 2 garlic; 60 g Parmesan; 1¼ dl olive oil; salt to taste

Prep15 minCook12 minTotal27 minDifficultyEasy

Ingredients

4 servings

Contains: Gluten, Milk, Tree nuts

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 763.6; total 3054.3
Protein: 20.9 g; total 83.6 g
Carbs: 78.1 g; total 312.6 g
Fat: 41.3 g; total 165 g

Estimated · based on 6 of 7 ingredients

Nutrition data: USDA FoodData Central

Ligurian summer on a fork: spaghetti coated in a vivid basil pesto with pine nuts, garlic and Parmesan. Fresh, fragrant and never cooked.

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Method

1
- pine nuts 50 g
Toast the pine nuts — Toast the pine nuts in a dry pan over medium heat for 3 minutes until golden, then let them cool.
2
- fresh basil 80 g
- pine nuts 50 g
- garlic 2
- Parmesan 60 g
- olive oil 1¼ dl
- salt to taste
Blend the pesto — Blend the basil, pine nuts, garlic, Parmesan and a good pinch of salt, drizzling in the olive oil, into a vivid green pesto. Keep it loose.
3
- spaghetti 400 g
Cook the spaghetti — Cook the spaghetti in salted boiling water for 10 minutes until al dente, reserving a cup of pasta water before draining.
4
- spaghetti 400 g
Toss with the pesto — Off the heat, toss the spaghetti with the pesto and a splash of pasta water so it coats every strand. Never heat pesto directly. Serve immediately.

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