Ingredients:

  • 1 lb (450g) Fusilli or Rotini pasta
  • 2 cups (60g) Fresh basil leaves, packed
  • 1/2 cup (60g) Grated Parmesan cheese
  • 1/3 cup (80ml) Extra virgin olive oil
  • 3 tbsp (45g) Pine nuts, toasted
  • 2 cloves (6g) Garlic, peeled
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 cup (140g) Fresh mozzarella pearls
  • 12 pitted black olives, sliced into thin rounds

Instructions:

  1. Boil a large pot of heavily salted water. Add the pasta and cook according to the package directions until al dente. Note: Salt the water until it tastes like the sea.
  2. Scoop out 240ml (1 cup) of the starchy pasta water before draining. Drain the pasta in a colander.
  3. Put the toasted pine nuts, garlic, and basil into the food processor. Pulse until the pieces are coarsely chopped.
  4. Drizzle in the olive oil while the motor is running until the sauce is a velvety emulsion.
  5. Stir in the Parmesan cheese, salt, and pepper by hand. Note: Stirring by hand prevents the cheese from getting gummy.
  6. Put the mozzarella pearls in a small bowl. Press a slice of black olive firmly into the center of each ball to create the eyes.
  7. Toss the drained pasta back into the pot over low heat.
  8. Pour in the pesto and 60ml (1/4 cup) of the reserved pasta water. Toss gently with tongs until the noodles are glossy and coated.
  9. Plate the pasta and nestle the mozzarella eyeballs on top.