Spaghetti with basil pesto
Spaghetti with basil pesto
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Διατροφική αξία ανά μερίδα
Spaghetti with basil pesto
Υλικά
- 500 g spaghetti
- 300 g basil pesto à la Grecque
- Salt for the pasta water
- Pasta cooking water, as needed
- Fresh basil leaves for garnish
- Extra virgin olive oil for finishing
Εκτέλεση
Bring a large pot of plenty of water to a strong boil. Once the water is boiling, add salt and the spaghetti.
Stir the pasta with tongs during cooking to prevent it from sticking and to ensure even cooking.
Once the spaghetti is ready, transfer it to a large bowl, reserving some of the pasta cooking water.
Add the basil pesto à la Greek and a little of the pasta cooking water (approximately ½ ladle). Mix well until the pesto coats the pasta evenly and creates a smooth, velvety texture.
Using tongs and a serving spoon, plate the pasta onto warm plates.
Garnish with fresh basil leaves and a few drops of extra virgin olive oil.
Serve immediately.
The secret to an exceptional pesto pasta lies in the quality of the ingredients and the proper combination of the sauce with the pasta.
Pesto should not be cooked; it should be added at the end so it can preserve all the aromas of fresh basil, olive oil, Parmesan cheese, garlic, and pine nuts.
The pasta cooking water helps the pesto achieve a smoother, creamier texture and allows it to blend harmoniously with the spaghetti.
Cook the pasta for the amount of time indicated on the package to achieve the desired result.
