Creamy Pesto Pasta

Ingredients

• 400 g Spaghetti (dry, preferably bronze‑cut)
• 1/2 cup Pine Nuts (toasted until golden)
• 2 pieces Garlic Cloves (peeled)
• 2 cups Fresh Basil Leaves (packed, stems removed)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/2 cup Extra Virgin Olive Oil (good quality for flavor)
• to taste Salt (for pasta water and seasoning)
• to taste Black Pepper (freshly ground)
• 1/4 cup Pasta Water (reserved from boiling pasta)

Instructions

1. Toast Pine Nuts

   Heat a dry skillet over medium heat, add pine nuts, and stir constantly until they turn golden and fragrant, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium heat

2. Prepare Basil Pesto

   In a food processor combine toasted pine nuts, garlic, fresh basil, grated Parmesan, and a pinch of salt. Pulse until coarsely chopped, then drizzle in olive oil while processing until smooth. Add a splash of reserved pasta water to achieve a creamy consistency.

   Time: PT5M

3. Boil Pasta

   Fill the large pot with water, add a generous amount of salt, and bring to a rolling boil (100°C). Add spaghetti and cook al dente according to package directions, usually 8‑10 minutes.

   Time: PT10M

   Temperature: 100°C

4. Combine Pasta and Pesto

   Drain the pasta using the colander, return it to the pot, and add the prepared pesto. Toss vigorously, adding extra pasta water a tablespoon at a time until the sauce coats the noodles in a silky sheen.

   Time: PT2M

5. Serve

   Plate the pasta, drizzle a little extra olive oil, and finish with a sprinkle of grated Parmesan and a few fresh basil leaves for garnish.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

12g

Carbohydrates

60g

Fat

18g

Fiber

3g