Pesto pasta
Ingredients
- 400 gDried pasta (spaghetti or linguine type)
- 2 pcBasil (fresh, leaves picked)
- 60 gParmesan cheese (finely grated)
- 40 gPine nut (toasted)
- 2 pcGarlic (germ removed and minced)
- 100 mlExtra virgin olive oil (extra virgin)
- 1 tbspLime juice (for brightness)
- 1 pinchFleur de sel (for seasoning)
Method
A deep, vibrant green coating every strand of pasta. The powerful scent of fresh basil meets the sharp bite of garlic and the richness of aged cheese.
- 1
Toss the pine nuts into a dry pan over medium heat. Stir constantly until golden with a toasted nutty aroma. Remove immediately to stop the cooking process.
- 2
Mix or crush the garlic with basil, pine nuts, and olive oil. The mixture should be grainy but emulsified. Add a squeeze of lemon juice to set the green color and provide a touch of acidity.
- 3
Plunge the pasta into a large pot of boiling salted water. Cook until al dente: they must offer a slight resistance when bitten. Save a bit of the cooking water before draining.
- 4
Mix the hot pasta with the pesto and grated parmesan. Add a small ladle of cooking water to loosen the sauce. Stir vigorously: the sauce should become creamy and perfectly coat the pasta.
Frequently asked questions
How do you get this dish right?
- Never heat pesto in a pan; high heat destroys the basil's aroma and turns it black.
- Pasta water is the secret: its starch helps create an emulsion that makes the sauce cling to the pasta.
How long does this dish keep?
Pesto keeps for 2 days in the fridge under a layer of oil, but the pasta must be eaten immediately once mixed.
