Eugenio Almeida Recipe
Make Eugenio Almeida Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Pasta Ingredients
Method
Pesto Preparation
- 1
Prepare the Pesto
In a food processor, combine fresh basil leaves, garlic cloves, pine nuts, and Parmesan cheese. Pulse until the mixture is finely chopped.
- 2
Add Olive Oil
While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 3
Season the Pesto
Add salt and black pepper to the pesto and pulse a few more times to combine. Taste and adjust seasoning if necessary.
Pasta Cooking
- 4
Boil Water
In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt for flavor.
- 5
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente (about 8-10 minutes).
- 6
Drain Pasta
Once the pasta is cooked, reserve a cup of pasta water, then drain the spaghetti in a colander.
Combine and Serve
- 7
Mix Pesto with Pasta
In the pot used for the pasta, combine the drained spaghetti with the prepared pesto. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 8
Serve
Divide the pasta among serving plates and garnish with additional Parmesan cheese and fresh basil leaves if desired.
