Spaghetti Pesto N Recipe

Boil pasta

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tablespoon of salt. Add 400 g dried spaghetti and cook according to package instructions until just al dente (usually 8–10 minutes).

Before draining, reserve about 120 ml of the starchy pasta cooking water. Drain the spaghetti and set aside briefly. Do not rinse.

Toast nuts

In a small dry skillet over medium heat, toast 40 g pine nuts (or walnuts) for 2–3 minutes, shaking the pan, until golden and fragrant. Watch carefully to avoid burning. Remove from heat and let cool briefly.

Blend pesto

In a food processor or blender, combine 100 g fresh basil leaves, the cooled toasted nuts, 2 peeled garlic cloves, 70 g finely grated Parmesan, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Pulse several times to break down the solids.

With the processor running, slowly stream in 80 ml extra-virgin olive oil until an even paste forms. Add 1 teaspoon lemon juice and 60 ml heavy cream, then pulse just to combine into a silky, slightly creamy pesto. Taste and adjust seasoning (add a pinch more salt or pepper if needed).

Combine pasta and pesto

Return the drained hot spaghetti to the empty pot set over low heat (or use a large sauté pan). Add the butter (15 g) and allow it to melt into the pasta. Spoon in the prepared pesto and toss to coat. Add reserved pasta cooking water a little at a time (start with 60 ml), tossing constantly, until the sauce loosens and coats the spaghetti evenly. If needed, add more of the reserved water to reach a creamy consistency.

Stir in an extra tablespoon of olive oil if you want a glossier finish. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Plate and garnish

Divide the pesto-coated spaghetti among 4 plates. Sprinkle each portion with extra grated Parmesan (about 30 g total divided), top with a fresh basil leaf or two, and crack a little black pepper over each serving.