Pasta Pesto Genovese
My kids' favorite pasta. Prepared in a few minutes with the pesto waiting in the fridge to be used. The pasta takes the longest to cook. By making the pesto homemade and not cooking it, the basil it contains is extremely healthy.
Send shopping list to Bring!Preparation
1. Cook the pasta
- 480gSpaghetti
- 3000mlWater
- 45gSalt (coarse)
Bring water to a boil in a large cooking pot and add salt (15 gr salt per liter of water) and then cook the pasta al dente.
2. Prepare pasta pesto
- 8tbPesto Genovese (homemade)
- 4tbOlive oil (cold pressed, high quality)
- 12tbPasta water
- 24pcPine nuts
- 12pcBasil leaves (fresh)
- 12pnPepper (freshly grounded)
Crush the pine nuts and put them aside. Mix part of the pesto with the olive oil for decoration (mixing ratio 1 ts pesto to 1 tb olive oil) to give the pesto a liquid consistency. Using a cup, skim off some of the pasta water. Turn off the heat, then pour off the pasta water, return the pasta to the cooking pot and mix the remaining pesto with the indicated amount of pasta water with the pasta until well mixed. Serve on a plate and garnish with the pepper, crushed pine nuts, liquefied pesto and basil.
