Spaghetti al pesto
Spaghetti al pesto
Ingredients for 4 people
½ pound spaghetti
2 cups basil leaves broad-leaved
1 tea cup olive oil
¼ cup pine nuts
2 cloves garlic
1 tea cup grated Parmesan cheese
salt and freshly ground pepper
Boil pasta in plenty of salted water. Drain and toss with 2 tablespoons olive oil.
Meanwhile, whisk in a blender with the basil pine nuts, garlic, Parmesan and olive oil, salt and pepper. If the mixture is firm enough to dilute with 2-3 tablespoons of water boiled pasta. We must have a smooth cream.
Serve the pasta immediately after the shuffle with basil (pesto). Sprinkle with freshly ground pepper. |
