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
6
30M

Ingredients

Method

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.

Note

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