Pesto Pasta

Ingredients

• 2 cups Fresh Basil Leaves (packed, washed)
• 1/3 cup Pine Nuts (toasted)
• 2 cloves Garlic (peeled)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/2 cup Extra Virgin Olive Oil (good quality)
• 400 g Spaghetti Pasta (dry)
• 1 tablespoon Salt (for blanching water and pasta water)
• as needed cup Ice (for ice bath)

Instructions

1. Blanch the Basil

   Bring a large pot of water to a rolling boil, add 1 Tbsp salt (like the ocean). Drop the basil leaves in for about 15 seconds, then immediately transfer them to a bowl of ice water to stop cooking. Pat the leaves dry with a kitchen towel.

   Time: PT3M

   Temperature: 100°C

2. Toast the Pine Nuts

   Heat a skillet over medium heat, add the pine nuts and stir constantly until they turn golden and fragrant, about 5 minutes. Transfer to a plate to cool.

   Time: PT5M

   Temperature: medium heat

3. Blend the Pesto

   In a blender, combine the blanched basil, toasted pine nuts, peeled garlic cloves, and grated Parmesan. While blending, slowly drizzle in the olive oil until the mixture becomes a smooth, glossy sauce.

   Time: PT3M

4. Cook the Pasta

   Bring another large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (usually 10‑12 minutes). Reserve ½ cup of pasta water, then drain the pasta in a colander.

   Time: PT12M

   Temperature: 100°C

5. Toss Pasta with Pesto

   Return the drained pasta to the pot or a large bowl. Add the fresh pesto and toss to coat, adding a little reserved pasta water if needed to loosen the sauce.

   Time: PT3M

6. Serve

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

   Time: PT2M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

60 g

Fat

15 g

Fiber

3 g