Pesto Pasta

Ingredients

• Pasta (trofie, linguine or spaghetti) 400 g
• Fresh basil leaves 50 g
• Pine nuts 30 g
• Parmesan, finely grated 50 g
• Garlic 2 cloves
• Extra-virgin olive oil 90 ml
• Salt to taste

Instructions

1. 1

   Toast the pine nuts in a dry frying pan over medium-low heat for 3-4 minutes, stirring, until light golden, then let them cool.

2. 2

   Put the basil, pine nuts, garlic and a pinch of salt in a food processor and pulse until finely chopped.

3. 3

   With the motor running, pour in the olive oil in a thin stream, then stir in the parmesan by hand.

4. 4

   Cook the pasta in a large pot of boiling salted water until al dente. Reserve 120 ml of the cooking water, then drain.

5. 5

   Put the pesto in a large warm bowl and loosen it with 3-4 tbsp of the hot cooking water.

6. 6

   Add the pasta and toss well, adding more cooking water if needed so the pesto coats every piece; do not heat the pesto in a pan, as the basil darkens.

7. 7

   Serve immediately.