BASIL PESTO PASTA
- 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)
- 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.
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!
You can make a classic Genovese Italian pesto adding some garlic, substituting almonds with pine nuts adding some grated Pecorino cheese.
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.