Pasta al Pesto alla Genovese
Pasta al Pesto alla Genovese takes about 20 min and serves 2. It needs 8 ingredients: spaghetti, basil, pine nuts, garlic, parmesan, and pecorino romano. It is rated easy to make.
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Easy
Ingredients
- 200 g linguine or spaghetti
- 60 g basil leaves, packed
- 30 g pine nuts
- 1 small garlic clove
- 40 g parmesan, grated
- 20 g pecorino romano, grated — optional
- 90 ml extra virgin olive oil
- salt, for the water and to taste
Method
Boil the pasta
Get well-salted water on to boil and cook the pasta until al dente.
9 minBlitz the pesto
Blend the basil, pine nuts, garlic, both cheeses and the olive oil to a coarse green sauce. Keep it cool and quick — long blending heats and darkens the basil.
Emulsify
Drain the pasta, keeping a mugful of water. Off the heat, stir the pesto through the pasta with a few spoons of the water until it turns creamy and clings. Never cook pesto directly.
Serve
Taste for salt and serve immediately, while it is still bright green.
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