Method
For the pasta:
- Cook the pasta according to package instructions.
- Reserve a bit of the cooking water, then drain and set aside.
- For the pesto sauce:
- In a food processor, blend the olive oil, toasted pine nuts, garlic, salt, and pepper until smooth.
- Add the basil leaves and blend again until broken down.
- dd the Parmesan and pulse until the pesto is well combined.
- Transfer the pesto to a large bowl and add the hot, drained pasta.
- Mix well, adding a ladle of the reserved pasta water to loosen and bind the sauce.
To finish: Top with a drizzle of olive oil, extra Parmesan flakes, basil leaves, and freshly ground pepper.
Tip: Perfect for busy weeknights or warm al fresco dinners, it’s a wholesome twist on a timeless favorite.