Ligurian pesto with spaghetti

Ann Creber's - Pasta with Penne

Recipes

12 Nov. 2020

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!

INGREDIENTS

Serves 4

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

PESTO

  • 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

METHOD

  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
Live to air every Monday 3.00-5.00 PM