Pasta con Pesto alla Genovese
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Pasta con Pesto alla Genovese
Ingredients
Instructions
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Equipment needed : Large pot for boiling pasta
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Cook the pasta in boiling salted water until al dente. Drain and keep some pasta water.
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In a food processor, combine fresh basil, grated Pecorino Romano cheese, pine nuts, garlic, and a pinch of salt.
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Pulse the ingredients while slowly drizzling in the olive oil until you have a smooth pesto sauce.
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Toss the cooked pasta with the pesto, adding pasta water as needed.
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Season with black pepper and additional salt if necessary.
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Garnish with extra basil leaves and grated Pecorino Romano cheese.
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 53g82%
- Total Carbohydrate 30g10%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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