30min 2 ppl
Pasta al Pesto
25 minutes
2 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 18g
Carbs 60g
Fats 34g
About this dish
Fresh basil, pine nuts, garlic, and pecorino blended into a vibrant green pesto — tossed with trofie or linguine and just enough pasta water to make it silky.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- fresh basil leaves40 g
- garlic clove1
Dairy & Eggs
- parmesanfinely grated, plus extra to serve40 g
- pecorino romanofinely grated20 g
Dried Goods
- trofie, linguine, or spaghetti160 g
- pine nutslightly toasted30 g
Spices & Seasonings
- salt to taste
Oils & Condiments
- extra virgin olive oil80 ml
Utensils
- large pot
- dry frying pan
- food processor
- fine grater
- colander
- measuring jug
Method
1
Finely grate the parmesan and pecorino romano. Peel the garlic clove.
Approx. 3 minutes
2
Toast the pine nuts in a dry frying pan over medium heat for 3 minutes, tossing frequently, until golden. Set aside to cool.
Approx. 3 minutes
3
Bring a large pot of heavily salted water to a boil.
Approx. 8 minutes
4
Blend the basil, toasted pine nuts, garlic, parmesan, and pecorino in a food processor. With the motor running, drizzle in the olive oil until smooth. Season with salt.
Approx. 3 minutes
5
Cook the pasta until al dente according to package instructions. Reserve 100ml pasta water before draining.
Approx. 10 minutes
6
Toss the drained pasta with the pesto, adding pasta water a little at a time until the pesto coats every strand without being oily.
Approx. 2 minutes
7
Serve immediately with extra parmesan.
Approx. 1 minutes
