Ingredients:

  • 1 pound (450g) dried pasta (penne, fusilli, or your favourite shape)
  • 8 cups (2 litres) water
  • 1 tablespoon (15ml) salt
  • 1 cup (120g) fresh basil leaves, packed
  • 1/4 cup (25g) pine nuts
  • 2 cloves garlic, peeled
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining. Drain pasta in a colander.
  2. Combine basil, pine nuts, and garlic in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until a smooth paste forms. Add the Parmesan cheese and pulse to combine. Season with salt and pepper to taste.
  3. In a large bowl, add the drained pasta and pesto. Toss to coat, adding a little reserved pasta water at a time until the pasta is nicely coated and saucy.
  4. Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper.