Recipe

Spaghettini with parsley basil pesto

Oct 27, 2013 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Spaghettini with parsley basil pesto
  • 375 gram spaghettini
  • 1 cup firmly packed fresh basil leaves
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 2 tablespoon toasted pine nuts
  • 2 clove garlic, quartered
  • 2 tablespoon finely grated pecorino cheese
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/3 cup (25g) flaked pecorino cheese, extra

Method

Spaghettini with parsley basil pesto
  • 1
    Cook pasta in a large saucepan of boiling, well-salted water, uncovered, until just tender; drain.
  • 2
    Meanwhile, blend or process herbs, pine nuts, garlic and the grated pecorino until combined. With the motor operating. Gradually add half of the oil in thin stream until combined.
  • 3
    Combine the pasta, pesto and the remaining oil in a large saucepan; toss gently to combine. Season to taste with salt and pepper.
  • 4
    Serve sprinkled with the extra cheese.

Notes

Pesto suitable to freeze. Not suitable to microwave.

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