Spaghetti al pesto is a simple but flavourful dish that is perfect for a quick and easy meal. The combination of creamy pesto sauce, al dente spaghetti and fresh parmesan cheese is simply irresistible. This recipe is a staple in Italian cuisine and is sure to please even the pickiest of eaters.
Ingredients:
- 400 g spaghetti
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 2 cloves garlic
- Salt to taste
- Black pepper to taste
- 1/4 cup pasta cooking water (optional)
Elaboration:
1. Prepare the ingredients:
- Wash the basil leaves thoroughly and dry them carefully.
- Peel the garlic cloves.
2. Cook the pasta:
- In a large pot, boil salted water.
- Add the spaghetti and cook according to the instructions on the packet until al dente.
- Reserve 1/4 cup of the cooking water before draining the pasta.
3. Prepare the pesto:
- In a blender (or Thermomix, or any other similar kitchen machine), place the basil leaves, pine nuts and garlic cloves. Blend until the ingredients are finely chopped.
- While whisking, gradually add the olive oil until the mixture is smooth and homogeneous.
- Add the grated Parmesan cheese and beat again until well incorporated.
- Season with salt and pepper to taste.
5. Mix the pasta with the pesto:
- In a large bowl, mix the cooked spaghetti with the pesto. If the sauce is too thick, you can add a little of the reserved cooking water to lighten it and help it adhere better to the pasta.
6. Suggestions:
- You can add other ingredients to the pesto to vary the flavour, such as a little lemon juice or walnuts instead of pine nuts.
- For an extra touch of flavour, lightly toast the pine nuts before adding them.
Serve immediately. You can sprinkle a little more parmesan cheese on top and garnish with some fresh basil leaves.
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