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Pasta with Pesto

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Serves: 4

450g / 1 lb dried tagliatelle
fresh basil sprigs, to garnish

2 garlic cloves
25g /1 oz pine kernels
115g / 4 oz fresh basil leaves
55g / 2 oz freshly grated Parmesan cheese
125ml / 4 fl oz olive oil


To make the pesto, put the garlic, pine kernels, a large pinch of salt and the basil into a mortar and pound to a paste with a pestle. Transfer to a bowl and gradually work in the Parmesan cheese with a wooden spoon. followed by the olive oil to make a thick. creamy sauce. Taste and adjust the seasoning if necessary.

Alternatively, put the garlic. pine kernels and a large pinch of salt into a blender or food processor and process briefly. Add the basil leaves and process to a paste. With the motor still running, gradually add the olive oil. Scrape into a bowl and beat in the cheese. Season to taste with salt.

Bring a large saucepan of lightly salted water to the boil. Add the pasta. return to the boil and cook for 8-10 minutes. or until tender but still firm to the bite. Drain well. return to the saucepan and toss with half the pesto. then divide between warmed serving plates and top with the remaining pesto. Garnish with basil sprigs and serve.

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