Spaghetti al Pesto Recipe
A luxurious Spaghetti al Pesto recipe which pairs spaghetti with a decadent Pesto alla Genovese sauce.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 789 kcal
- 1 lb Spaghetti Noodles, dry
- 2 large handfuls Basil, fresh
- ½ cup Olive Oil, extra virgin
- 3 ounces Parmigiano Reggiano Cheese, freshly grated
- 1 ounce Pecorino Romano Cheese, freshly grated
- 2 Garlic Cloves, whole, minced
- 1 tablespoon Pine Nuts, fresh
- Salt, to taste
Put a pot of water over high heat and bring it to a boil to cook the noodles.
Meanwhile, begin making the pesto sauce by using a mortar and pestle to combine the salt and garlic.
Next, add the pine nuts and crush them.
Throw in the basil a little at a time, pushing the pestle along the sides of the mortar to crush the leaves until they start forming a paste.
Incorporate the cheese into your Pesto alla Genovese, then slowly pour in the olive oil until it becomes a smoother consistency.
While you’re working on the pesto, boil the noodles until al dente.
Drain your spaghetti and toss them into some of the sauce with a pair of tongs.
- Feel free to make the pesto ahead of time and refrigerate it until you need to use it.
- You can use tagliatelle, fettuccine, or linguine noodles if you prefer.
- Use as much or as little Pesto alla Genovese sauce as you’d like, but you’ll probably have at least some sauce leftover.
Calories: 789kcal | Carbohydrates: 86g | Protein: 25g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 22mg | Sodium: 433mg | Potassium: 301mg | Fiber: 4g | Sugar: 3g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 355mg | Iron: 2mg
Keyword Spaghetti al Pesto