| Ingredients
250 g spaghetti
Pesto
125 g basil leaves
3 tblsp pine nuts
4 cloves garlic, crushed
4 tblsp olive oil
freshly ground black pepper
|
Method
Cook the spaghetti in salted boiling water for 12 minutes.
Drain, and set aside. Keep warm.
Pesto
Place the basil leaves, pine nuts and crushed garlic
in a food processor/blender and process to finely chop all the ingredients.
With the machine still running, add the olive oil in a steady, slow stream
until the mixture resembles a paste. Season with freshly ground black pepper.
Toss the spaghetti and pesto together to combine. Serve
immediately.
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