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Spaghetti with Pesto Genovese
Pesto Genovese; one of Italy's most successful exports. A perfect combination of floral, fragrant basil with nuts, cheese and garlic that creates a simple, no-fuss sauce for pasta. Homemade is best and this recipe shows you JUST how easy that is...
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizer, Main Course
Cuisine:
Italian
Servings:
4
Calories:
771
kcal
Author:
Lee
Ingredients
Pesto Ingredients
50
g
Basil Leaves
(around 50-60 leaves)
½
cup
extra virgin olive oil
2
garlic cloves
(peeled & chopped)
¼
cup
Pecorino Romano cheese
(grated)
½
cup
Parmigiano Reggiano cheese
(grated)
2
tbsp
pine nuts
salt & pepper
Other ingredients
1
lb
spaghetti
(or other dried pasta) around 450g
Parmigiano Reggiano
(for garnish - optional)
Instructions
Using an immersion blender or food processor, blend all the pesto ingredients for 1-2 minutes into a smooth paste.
Cook the pasta in lots of salted water to the packet instructions, when done, drain, retaining some of the cooking liquid.
Add the pesto to the pan and then return the drained pasta along with about 1/3 cup of the cooking liquid. Stir well to combine and serve.
Serve with a little extra Parmigiana Reggiano to sprinkle.
Nutrition
Calories:
771
kcal
|
Carbohydrates:
87
g
|
Protein:
22
g
|
Fat:
37
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
22
g
|
Cholesterol:
15
mg
|
Sodium:
283
mg
|
Potassium:
343
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
785
IU
|
Vitamin C:
3
mg
|
Calcium:
264
mg
|
Iron:
2
mg