Behind the Recipes
Basil Pesto Pasta by Divya Gugnani
Makes 4-6 servings
INGREDIENTS:
1 lb. spaghetti
3 cups packed fresh basil
2 cloves garlic
1/2 cup pine nuts, lightly toasted
1/2 cup Parmesan cheese, grated
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
PREPARATION:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 10-12 minutes.
2. Meanwhile, add the basil, garlic, pine nuts and Parmesan cheese into the bowl of a food processor fitted with a steel blade. Pulse until the basil is roughly chopped, then slowly drizzle in the olive oil with the motor running and process until smooth.
3. Season with salt and pepper to taste.
4. Drain the pasta, reserving 1 cup of the pasta water. Toss the pasta together with the pesto, adding pasta water until the sauce reaches desired consistency.
5. Divide among four plates and serve warm.
Photo courtesy of www.freerecipes.com
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