It's made with hearty spaghetti and a generous coating of herbaceous, fresh basil pesto sauce. Then it's finished with sharp, aged parmesan and rich pine nuts for a toasty crunch.
cups (slightly packed, 65g)
fresh basil leaves
cup finely shredded (35g)
plus more for serving if desired
(toasted or raw), plus more for serving if desired
peeled and smashed
extra virgin olive oil
Cook spaghetti in salted water to al dente according to package directions. Before draining be sure to reserve the 1/2 cup pasta water.
7-cup food processor
add basil leaves, parmesan, pine nuts and garlic. Cover with lid and pulse in short bursts until finely minced.
Scrape down food processor. Cover, then with food processor running pour olive oil in through the feed tube of the lid. Don't over-process, just blend.
Season with salt to taste.
Drain pasta once al dente then add to a large serving bowl. Pour in 1/4 cup pasta water and toss. Let it cool 1 - 2 minutes.
Add all of the pesto and toss. Thin with up to 1/4 cup more pasta water as desired and garnish with more parmesan and pine nuts if desired.
Copyright %YEAR% Cooking Classy