Pasta al Pesto

Method

1. 1

   Toast the pine nuts

   Set a dry frying pan over medium-low heat for 3 to 4 minutes. Stir often until the pine nuts are lightly golden and fragrant.

2. 2

   Make the pesto

   With the heat off, add the basil, garlic, pine nuts, Parmesan, lemon juice, salt and pepper to a food processor. Pulse for about 30 seconds until finely chopped.

3. 3

   Add the oil

   Pour in the olive oil and pulse just until combined.

4. 4

   Cook the pasta

   Bring a large pan of water to a boil over high heat, then add salt and pasta. Cook for the time on the packet, usually 8 to 12 minutes, until tender with a slight bite.

5. 5

   Reserve the water

   Reserve 200 ml of pasta water before draining the pasta.

6. 6

   Toss with pesto

   Put the drained pasta back in its warm pan off the heat. Stir in the pesto and 2 tbsp of reserved pasta water for 1 minute.

7. 7

   Adjust the sauce

   Add more pasta water a little at a time until the sauce clings silkily to the pasta.

8. 8

   Serve

   Divide between warm plates and serve straight away, while the pesto is glossy and fragrant.

Tips

• Watch the pine nuts closely as they toast, since they can burn quickly.
• Avoid prolonged processing, which can warm the basil and dull its fresh flavour.
• Keep the pan off the heat when tossing the pasta so the cheese does not turn grainy.
• Add pasta water gradually, stopping when the sauce clings silkily to the pasta.

Swaps

• Use walnuts in place of pine nuts.
• Use another hard, finely grated cheese in place of Parmesan.
• Use a short pasta shape in place of a long one.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently with a splash of water.