Pesto Pasta With My Hamster

Ingredients

• 2 cups Fresh Basil Leaves (packed, blanched then dried)
• 1 tablespoon Salt (for blanching water, like the ocean)
• 0.5 cup Pine Nuts (toasted)
• 2 cloves Garlic (peeled)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.5 cup Extra Virgin Olive Oil (good quality)
• 12 oz Spaghetti (or any long pasta) (cooked al dente)
• 1 cup Ice (for shocking basil)
• as needed Water (for boiling pasta and blanching)

Instructions

1. Blanch Basil

   Bring a pot of water to a rolling boil, add 1 tbsp salt, then submerge the basil leaves for about 15 seconds.

   Time: PT2M

   Temperature: boiling

2. Shock and Dry Basil

   Immediately transfer the blanched basil to a bowl of ice water for 30 seconds, then gently pat dry with a kitchen towel.

   Time: PT1M

3. Toast Pine Nuts

   Heat a dry skillet over medium heat and toast the pine nuts, stirring frequently, until golden and fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium

4. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a boil, add the pasta and cook until al dente (10‑12 minutes), testing by biting for a firm white core.

   Time: PT12M

   Temperature: boiling

5. Blend Pesto

   In a blender, combine the blanched basil, toasted pine nuts, garlic, grated Parmesan, and olive oil. Blend until smooth, adding oil slowly to emulsify.

   Time: PT2M

6. Combine Pasta and Pesto

   Drain the pasta, return it to the pot, add the pesto, and toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.

   Time: PT2M

7. Serve

   Plate the pesto pasta, garnish with extra grated Parmesan and a few toasted pine nuts if desired. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

60g

Fat

15g

Fiber

3g