Making Pasta For My Fiancée

Ingredients

• 12 oz Spaghetti (dry, broken into individual strands after cooking)
• 2 cups Fresh Basil Leaves (packed, washed and patted dry)
• 2 cloves Garlic (peeled and crushed)
• 0.25 cup Pine Nuts (lightly toasted)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.5 cup Extra Virgin Olive Oil (high quality, cold-pressed)
• 1 tsp Kosher Salt (plus extra for pasta water)
• 0.25 tsp Black Pepper (freshly ground, optional)

Instructions

1. Toast Pine Nuts

   Heat a dry skillet over medium heat and add the pine nuts. Stir constantly until they turn golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.

   Time: PT3M

2. Blend the Pesto

   In a food processor combine the toasted pine nuts, fresh basil, crushed garlic, grated Parmesan, salt, and pepper. Pulse a few times, then slowly drizzle in the olive oil while the processor runs until the mixture is smooth but still has a little texture.

   Time: PT5M

3. Boil Pasta Water

   Fill a large pot with 4‑5 quarts of water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

4. Cook the Spaghetti

   Add the spaghetti to the boiling water and cook al dente according to package directions, usually 8‑10 minutes. Reserve 1 cup of the starchy cooking water, then drain the pasta.

   Time: PT10M

   Temperature: 100°C

5. Combine Pasta and Pesto

   Return the drained pasta to the pot or a large mixing bowl. Add the pesto and toss, adding reserved pasta water a tablespoon at a time until the sauce coats the noodles glossy and evenly.

   Time: PT2M

6. Serve

   Plate the pasta, drizzle a little extra olive oil on top, and garnish with a few extra toasted pine nuts and a sprinkle of grated Parmesan.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

15g

Carbohydrates

62g

Fat

22g

Fiber

3g