Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining, and then drain the pasta.
2. Prepare the Pesto Sauce:
In a food processor or blender, combine the basil leaves, pine nuts, garlic, and Parmesan cheese.
Pulse a few times to chop everything finely.
With the food processor running, slowly drizzle in the olive oil until the pesto becomes a smooth sauce. If needed, scrape down the sides to ensure an even consistency.
Add salt and pepper to taste. Optionally, add lemon juice for a bright, zesty note.
3. Toss the Pasta with Pesto:
In a large mixing bowl, toss the cooked pasta with the pesto sauce. If the sauce is too thick, add a little of the reserved pasta water to help loosen it and create a silky coating.
4. Serve:
Serve the pesto pasta in bowls, garnishing with extra Parmesan cheese and a sprinkle of freshly cracked pepper.
Serving and Storage Tips:
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