![PASTA PESTO](https://www.how-tasty.com/wp-content/uploads/2020/06/BLOG3-min-1-500x500.jpg)
BASIL PESTO PASTA
Ingredients
- 20 g (1,5 oz) fresh basil leaves washed and dried
- 50 g (1/2 cup - 2 oz) peeled almonds
- 30 g (1/3 cup - 2 oz) Parmigiano Reggiano (or Parmesan) grated
- 60 ml (1/4 cup) extra virgin olive oil
- about 3 g 1/2 tsp salt
- 300 g 10,5 oz spaghetti pasta or your favourite pasta
- 15 g 2 tbsp almond slices for topping (optional)
Instructions
- Place fresh basil leaves, salt, almonds, grated Parmigiano Reggiano and olive oil in the bowl of your food processor.
- Process for few seconds until everything is well combined. Pesto has to be creamy, if it's too dense add some more extra virgin olive oil.
- Cook spaghetti to al dente stage in salted boiling water. Stir often to avoid spaghetti to stick together.
- Toast some almond slices in a non stick pan over high heat until they become golden brown (optional).
- Reserve some of pasta’s cooking water, then drain spaghetti.
- Place immediately the pasta in a hot pan, add pesto and a splash of reserved water to reach the desired creamy consistency and stir it.
- Serve immediately with some freshly grated Parmigiano Reggiano cheese and toasted almond slices.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
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Tips:
![PASTA PESTO](https://www.how-tasty.com/wp-content/uploads/2020/06/BLOG1-min-1-1024x576.jpg)
One of the traditional italian secrets to make a great Pasta dish, is to always reserve some pasta’s cooking water and add it while you’re sauce your pasta: your pasta will turn out creamy and never dry!
![PESTO](https://www.how-tasty.com/wp-content/uploads/2020/06/BLOG2-min-1-1024x576.jpg)
You can make a classic Genovese Italian pesto adding some garlic, substituting almonds with pine nuts adding some grated Pecorino cheese.
![PASTA PESTO](https://www.how-tasty.com/wp-content/uploads/2020/06/BLOG3-min-1-1024x576.jpg)
Don’t add olive oil to your pasta boiling water! You just need to stir your pasta while is cooking to avoid that it sticks together: I usually stir it about 3 times while cooking.