Pesto Genovese Pasta
Pesto Genovese pasta originates from Genoa in the Ligurian coast of Italy, where fresh basil leaves are ground with pine nuts, garlic, Parmesan cheese, and extra virgin olive oil to create an uncooked sauce. Basil oxidizes and darkens quickly when exposed to heat, so the pesto must be prepared either in a mortar and pestle or pulsed briefly in a food processor to avoid raising the temperature. Toasting the pine nuts in a dry pan before grinding intensifies their nutty flavor, and the olive oil must be extra virgin to contribute the grassy, fruity notes that complement the basil. When tossing the pesto with hot pasta, a splash of starchy pasta water emulsifies the sauce and helps it coat every strand evenly. The sauce should be warmed only by the residual heat of the pasta - direct heat would dull the vivid green color and diminish the fresh herbal aroma.
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Instructions
- 1
Boil salted water in a large pot and cook spaghetti until al dente.
- 2
Add basil, pine nuts, Parmesan, and garlic to a blender and pulse briefly.
- 3
Drizzle in olive oil gradually and blend into a smooth pesto.
- 4
Transfer cooked pasta to a bowl, add 2 tbsp pasta water and pesto, then toss.
- 5
Adjust seasoning and serve immediately.
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