Pasta al Pesto Genovese

Pasta al Pesto Genovese is a vibrant and aromatic Italian dish featuring al dente pasta tossed in a fresh basil pesto sauce. This vegetarian delight captures the essence of Genoa's culinary heritage with its rich flavors and fragrant herbs.

Ingredients

• Pasta (such as trofie or spaghetti) - 200 grams
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Garlic - 1 clove
• Parmesan cheese (grated) - 50 grams
• Extra virgin olive oil - 100 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, pine nuts, garlic, and grated Parmesan cheese.
3. Pulse the mixture until finely chopped. Then, with the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Season with salt and black pepper to taste.
4. Once the pasta is cooked, reserve a cup of the pasta cooking water, then drain the pasta.
5. Return the hot pasta to the pot, add the pesto, and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
6. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper.

Nutrition

• Calories: 650
• Protein: 20 g
• Carbs: 80 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from olive oil and pine nuts, which can support heart health.
• Packed with vitamins and antioxidants from fresh basil, promoting overall health and wellness.

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