Quick & Easy

Pesto spaghettini

Spaghettini is just spaghetti cut finer, and it makes a wonderful base for this vibrant freshly made pesto sauce. The more strands of pesto-coated pasta there are in every mouthful, the better.
Pesto spaghettini



1.Process the garlic, nuts and cheese until chopped finely. With the motor still running, add the basil then oil in a thin stream until combined.
2.Transfer the pesto to a bowl and season to taste with salt and pepper.
3.Meanwhile, cook the pasta in a large pan of boiling, well-salted water until just tender. Drain the pasta, reserving 1 tablespoon of the pasta cooking water; return the pasta to the pan.
4.Add enough of the pesto and the reserved cooking liquid to coat the pasta lightly; toss to combine.

This recipe is best made just before serving. Any remaining pesto will keep in the refrigerator for at least a week, if covered with a film of oil and tightly sealed.


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