Perfect Pesto Pasta

Method

1. 1

   Gather ingredients: 50 g pine nuts, 2 cloves garlic, 50 g Parmesan cheese, 60 g fresh basil, 120 ml olive oil, 1 tsp salt, 450 g pasta, 30 g butter, to taste salt, 20 g Parmesan cheese. Tools: baking sheet, food processor, large pot, colander, tongs, large bowl, cheese grater.

2. 2

   Preheat oven to 175°C. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown.

3. 3

   Transfer toasted pine nuts to a food processor and let cool.

4. 4

   Add garlic and 50 g grated Parmesan to food processor and pulse until finely ground.

5. 5

   Add basil and, with motor running, add oil in a steady stream; process until mostly smooth. Pulse in 1 tsp salt.

6. 6

   Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 120 ml liquid.

7. 7

   Place pesto and butter in a large bowl. Add pasta and 60 ml liquid. Toss vigorously with tongs until glossy.

8. 8

   Taste pasta and season with more salt if needed.

9. 9

   Divide pasta among bowls and top with shaved Parmesan.