Pesto Pasta Recipe Video
Ingredients
| Spaghetti | 1 Pound | |
| Garlic cloves | 3 Small | |
| Fresh basil | 2 Cup (32 tbs) (leaves and stalks) | |
| Extra virgin olive oil | 1⁄2 Can (5 oz) | |
| Pine nuts/Walnut | 1⁄3 Cup (5.33 tbs) | |
| Parmigiano reggiano cheese | 1⁄2 Cup (8 tbs), freshly grated | |
| Salt and pepper | To Taste |
Nutrition Facts
Serving size
Calories 1729 Calories from Fat 888
% Daily Value*
Total Fat 98 g150.7%
Saturated Fat 13.3 g66.7%
Trans Fat 0 g
Cholesterol 27.6 mg9.2%
Sodium 378.8 mg15.8%
Total Carbohydrates 175 g58.5%
Dietary Fiber 1.3 g5.3%
Sugars 0.9 g
Protein 47 g94.5%
Vitamin A 29.9% Vitamin C 10.2%
Calcium 47.7% Iron 57.4%
*Based on a 2000 Calorie diet
Directions
1. Place a saucepan on heat, pour water and bring it to boil. Add salt and put pasta in it. Bring it back to boil, and cook for 9-12 minutes or until al dente.
2. For pesto, in food processor, add garlic and nuts. Beat for a couple of minutes.
3. Drop basil, leaving little for garnish later, and blitz well.
4. Pour olive oil, little at a time blending continuously. Add salt and pepper. Mix well.
5. Throw cheese in the processor, and blend just to combine.
6. Drain water from pasta holding back ΒΌ cup of cooked water in it.
7. Transfer it to a serving dish, and top it with pesto. Add little water if required and mix pesto evenly with pasta.
SERVING
8. Sprinkle cheese and fresh basil on top. Serve and enjoy.
Chef
