Pesto Pasta

🛒 Ingredients

• Dry Spaghetti 80 g · 284 kcal
• Fresh Basil Leaves 30 g · 7 kcal
• Pine Nuts 15 g · 99 kcal
• Garlic Clove 5 g · 7 kcal
• Parmigiano Reggiano Cheese, grated 20 g · 80 kcal
• Extra Virgin Olive Oil 40 g · 354 kcal

👨‍🍳 Instructions

1. Boil a large pot of heavily salted water. Add the spaghetti and cook according to package instructions until al dente, then reserve about 1/2 cup of pasta water before draining.
2. While the pasta cooks, prepare the pesto: In a food processor, combine fresh basil leaves, pine nuts, garlic, and grated Parmesan cheese. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and creamy. Season with salt to taste.
4. Drain the cooked spaghetti and transfer it to a large bowl. Add the prepared pesto and toss to coat evenly. If too thick, add a little reserved pasta water to achieve desired consistency.
5. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.