Classic Pesto Pasta

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a rolling boil.

   Ca. 5 min.

   Kokkens note: Using plenty of salt in the pasta water seasons the pasta from the inside out.

2. 2

   While the water heats, prepare the pesto. In a food processor, combine the fresh basil, pine nuts, garlic, Parmesan cheese, lemon juice, salt, and black pepper.

   Ca. 3 min.

   Kokkens note: Toasting pine nuts lightly in a dry pan before adding them to the pesto enhances their flavor.

3. 3

   Pulse the mixture until finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.

   Ca. 2 min.

   Kokkens note: Stop and scrape down the sides of the food processor as needed to ensure everything is incorporated.

4. 4

   Add the pasta to the boiling water and cook according to package directions until al dente.

   Ca. 8 min.

   Kokkens note: Al dente means the pasta is cooked through but still firm to the bite.

5. 5

   Before draining the pasta, reserve about the starchy pasta cooking water.

   Kokkens note: This water helps to emulsify the sauce and make it extra silky.

6. 6

   Drain the pasta thoroughly and immediately return it to the empty pot.

7. 7

   Add the prepared pesto to the hot pasta and toss well to coat. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

   Ca. 2 min.

   Kokkens note: You can also add a little extra olive oil if you prefer a richer sauce.

8. 8

   Serve immediately, optionally garnished with extra grated Parmesan cheese or a fresh basil leaf.