Classic Pesto Pasta

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 5 min

   Napomena kuhara: 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.

   Oko 3 min

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.

   Oko 8 min

   Napomena kuhara: 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.

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.