Basil Pesto Pasta with Pine Nuts

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 320 g Dry egg-free wheat trofie or fusilli
• 60 g Fresh basil leaves, washed and dried
• 30 g Pine nuts
• 50 g Parmesan-style hard cheese, finely grated
• 50 g Olive oil
• 5 g Garlic, peeled and minced
• 2 g Fine salt
• 1 g Ground black pepper

Make it

Instructions

1. 1

   Wash basil gently and dry thoroughly. Finely grate the cheese. Crush garlic and pine nuts in a mortar, then work in basil in small batches. A food processor may be used in short pulses without heating the mixture.

2. 2

   Stir in all cheese, olive oil, salt and pepper to make pesto. Do not cook the pesto in a frying pan. Keep it cool while cooking the pasta.

3. 3

   Cook dry pasta in unsalted boiling water according to the packet. Reserve 150 ml cooking water, then drain. Off the heat toss pasta with all pesto, loosening with reserved water a spoonful at a time.

4. 4

   Divide pasta and sauce equally into four portions. All 50 g oil and 30 g pine nuts are included. Traditional Parmesan may use animal rennet, so this recipe is not automatically labeled vegetarian.