Tuesday, July 22, 2008

Spaghetti with Pesto

Vegetarians and non-vegetarians alike will enjoy this easy pasta with fresh basil pesto dish as a quick lunch or dinner. Recipe serves 6.


2 ounces (60 g) fresh basil leaves, plus basil sprigs for garnish
3 tablespoons pine nuts
4 cloves garlic, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
5 tablespoons mild olive oil
12 ounces (375 g) spaghetti


1. Combine basil, pine nuts, garlic, sugar and salt in a blender or food processor. Process briefly to mix. With motor running, gradually add oil through lid or feeder tube, as when making mayonnaise. The mixture will form a thick sauce. Scrape pesto into a bowl or jug, cover and set aside.
2. Bring a large saucepan of lightly salted water to the boil. Add spaghetti and cook until just tender.
3. Drain spaghetti and tip it into a heated bowl. Add pesto and toss until all the spaghetti is evenly coated. Serve at once, garnished with fresh basil.

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