Classic Tjestenina s Pestom (Pasta with Pesto)
Tradicionalno jelo · Italian
A quintessential Italian dish featuring perfectly cooked pasta tossed with a vibrant, homemade basil pesto sauce. This recipe focuses on fresh, high-quality ingredients for an authentic taste.
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Sastojci
- Spaghetti400g
- Fresh Basil Leaves100g
- Pine Nuts50g
- Garlic Cloves2
- Parmesan Cheese (grated)50g
- Extra Virgin Olive Oil100ml
- Saltto taste
- Black Pepperto taste
Koraci
- 1
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente.
- 2
While the pasta cooks, prepare the pesto. In a food processor, combine basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese.
- 3
Pulse the ingredients until roughly chopped. Slowly drizzle in the extra virgin olive oil while the processor is running until the pesto is smooth but still has some texture.
- 4
Season the pesto with salt and black pepper to taste.
- 5
Drain the cooked spaghetti, reserving about 1/2 cup of the pasta water.
- 6
Return the spaghetti to the pot. Add the pesto and toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- 7
Serve immediately, garnished with extra Parmesan cheese and pine nuts if desired.
