AuthorEmma food bloggerDifficultyBeginnerSpaghetti tossed with a fresh pesto of basil, toasted pine nuts, garlic, parmesan, lemon, and olive oil. Serves 4.
Pesto
2 packed fresh basil leaves
⅓ cup pine nuts, toasted
2 garlic
½ cup grated parmesan
½ cup extra-virgin olive oil
1 tbsp lemon juice
½ tsp salt
Pasta
12 oz spaghetti or linguine (340g)
extra parmesan and basil, to serve
1
Toast the nuts. Toast the pine nuts in a dry pan 2–3 minutes until golden.
2
Blend the pesto. Pulse the basil, pine nuts, garlic, parmesan, and salt. With the motor running, stream in the olive oil and lemon juice until smooth.
3
Cook the pasta. Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain.
4
Toss. Off the heat, toss the pasta with the pesto, adding pasta water until glossy.
5
Serve. Top with extra parmesan and basil.
Nutrition Facts
4 servings
Serving size
1 plate
- Amount per serving
- Calories675
- % Daily Value *
- Total Fat 39g50%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 10mg4%
- Sodium 480mg21%
- Total Carbohydrate 64g24%
- Dietary Fiber 3g11%
- Total Sugars 3g
- Protein 17g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Pesto
2 packed fresh basil leaves
⅓ cup pine nuts, toasted
2 garlic
½ cup grated parmesan
½ cup extra-virgin olive oil
1 tbsp lemon juice
½ tsp salt
Pasta
12 oz spaghetti or linguine (340g)
extra parmesan and basil, to serve
