Ligurian pesto with spaghetti

Ann Creber's - Pasta with Penne


by Ann Creber

With longer days now, better weather and a little more freedom, I am sure many families are catching up with missed friends and family and visits to favourite venues. This will mean less time in the kitchen, so this is a simple recipe which I love myself. If I could have just one herb I think it would have to be basil .. but would want it to be available all year 'round!


Serves 4

  • 375gr pasta of choice (penne, spaghetti etc)
  • 1/3 - 1/2 cup pesto
  • Shaved Parmesan


  • 100 gr pine nuts
  • 175 ml extra virgin olive oil
  • 2 cloves garlic
  • 1 cup firmly packed basil leaves
  • 100 g freshly grated Parmesan cheese
  • Freshly ground black pepper


  1. Dry roast the pine nuts in a pan, stirring often until lightly golden. Transfer pine nuts to blender or food processor with about quarter of the oil and blend to a coarse paste.
  2. Gradually add sufficient of the remaining oil to create a smooth textured paste.
  3. Cook the pasta al dente in boiling salted water. Drain well and transfer to a heated serving bowl or platter. Stir through desired quantity of pesto and serve immediately with shaved Parmesan cheese.
  4. Serve with crusty bread and a Yarra Valley light red wine or dry white wine.

NOTE Pesto may be made up in advance and stored in refrigerate.

Ann Creber
The Good Life on 3MDR 97.1 FM
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