Spaghetti al pesto Genovese
Spaghetti al pesto Genovese
Difficulty
Easy
Time
25 – 30 Minutes
Category
INGREDIENTS
Serves 4/ Easy
- 360 g of Spaghetti
- 50 g of fresh basil leaves
- 100 g of extra virgin olive oil
- 1 tablespoon of pine nuts
- 70 g of grated cheese
- 30 g of pecorino cheese
- 1/2 clove of garlic
- 1 pinch of coarse salt
PROCEDURE
Start by preparing the dressing: take the fresh basil leaves and wipe them with a clean kitchen towel. Then place them inside a high-sided glass. Add the peeled garlic, pine nuts and grated cheese.
Start blending, adding just enough olive oil to obtain a creamy, homogeneous and brightly colored sauce. Next, place a pot of water on the stove, bring to a boil and salt the water.
Continue adding the spaghetti and cook for 7-9 minutes.
When the pasta is cooked, drain it, keeping a small cup of pasta cooking water. Put the pesto in a large bowl, dilute it with a little of the cooking water, stir and add the spaghetti.
Stir well to bind the pasta to the sauce, and finally, serve. Finish by garnishing with fresh basil and a sprinkling of cheese if necessary. Your Spaghetti with pesto is ready, enjoy!