Pasta with pesto
Pasta with a homemade pesto of fresh basil, garlic, olive oil and grated parmesan, blitzed while the pasta water comes to the boil. In Argentina and Uruguay it is usually made without pine nuts, sometimes with walnuts.
- 23 minTime
- 13 minHands-on
- 4Portions
- 20 gprotein per portion
- 710kcal per portion
Ingredients for 4 portions
- 500 gPasta, spaghetti or tagliatelle
- 60 gBasil, leaves only
- 2 clovesGarlic
- 100 mlOlive oil
- 60 gParmesan, grated
- to tasteSalt
Method
- Put a large pan of well-salted water on to boil for the pasta.
- Wash and dry the basil. Blitz the basil, garlic, olive oil and a pinch of salt in a food processor or with a stick blender until smooth. Stir in the parmesan.
- Cook the pasta until al dente, about 10 minutes or as the packet says. Save a cup of the cooking water before draining.
- Toss the hot pasta with the pesto, loosening it with a little of the cooking water until it coats the pasta. Serve straight away.
