Pesto Genovese Pasta
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The pesto never touches a hot pan.
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Spaghetti goes from the pot into a large bowl and the sauce is tossed through it there, away from the stove, keeping the basil's raw aroma and bright green color. The processor is the other source of heat, and short pulses with the sides scraped down keep long runs from warming the inside and dulling the basil. Pine nuts are toasted dry only to a light gold, and the olive oil goes into the processor in two or three additions, stopping when the pesto is thick yet still drops slowly from a spoon.
Ingredients
Instructions
- 1
Pick over 60 g fresh basil and remove any tough stems, then pat it dry if damp.
Toast 25 g pine nuts in a dry pan over low heat for about 2 minutes, shaking often, until lightly golden and fragrant.
- 2
Bring a large pot of water to a full boil and add 1 teaspoon salt.
Add 180 g spaghetti, stir right away so it does not stick, and cook about 1 minute less than the package time for a firm al dente bite.
- 3
While the pasta cooks, add the basil, toasted pine nuts, 40 g Parmesan, and 2 garlic cloves to a food processor.
Pulse in short bursts, scraping the sides as needed, so the basil stays cool and green instead of turning dark.
- 4
Add 80 ml extra virgin olive oil in 2 or 3 additions, pulsing briefly after each one.
Stop when the pesto is thick but fluid enough to fall from a spoon, and avoid overblending, which can dull the color.
- 5
When the spaghetti is al dente, save a little pasta water before draining it, then transfer the noodles to a large bowl.
Do not put the pesto directly into a hot pot or pan, because direct heat weakens the basil aroma.
- 6
Add the pesto and 2 tablespoons pasta water, then toss quickly with tongs until the sauce coats the spaghetti evenly and looks glossy. If it feels too tight, add a little more pasta water, check the salt, and serve immediately.
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