Name: Spaghettini with parsley basil pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram spaghettini; 1 cup firmly packed fresh basil leaves; 1 cup firmly packed fresh flat-leaf parsley leaves; 2 tablespoon toasted pine nuts; 2 clove garlic, quartered; 2 tablespoon finely grated pecorino cheese; 1/2 cup (125ml) extra virgin olive oil; 1/3 cup (25g) flaked pecorino cheese, extra

Ingredients

375 gram spaghettini

1 cup firmly packed fresh basil leaves

1 cup firmly packed fresh flat-leaf parsley leaves

2 tablespoon toasted pine nuts

2 clove garlic, quartered

2 tablespoon finely grated pecorino cheese

1/2 cup (125ml) extra virgin olive oil

1/3 cup (25g) flaked pecorino cheese, extra

Method

1.Cook pasta in a large saucepan of boiling, well-salted water, uncovered, until just tender; drain.

2.Meanwhile, blend or process herbs, pine nuts, garlic and the grated pecorino until combined. With the motor operating. Gradually add half of the oil in thin stream until combined.

3.Combine the pasta, pesto and the remaining oil in a large saucepan; toss gently to combine. Season to taste with salt and pepper.

4.Serve sprinkled with the extra cheese.

Pesto suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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