Recipe video above. This is how to make a great pesto pasta that's slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water - it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with homemade pesto for the best flavour.
300 - 350 g / 10 - 12 oz pasta of choice ((ziti, penne and spaghetti are my favourites, Note 2))
2 tsp salt
3/4 cup pasta cooking water
Parmesan, for serving
Steps:
Bring a large pot of water to the boil with the salt.
Add pasta and cook for the length of time per the packet.
Just before draining, scoop out 1 cup of of the pasta cooking water.
Drain pasta in a colander, leave it for a minute.
Transfer pasta to a bowl (do not use pasta cooking pot, too hot).
Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
Taste, add more salt and pepper if desired.
Serve immediately, garnished with fresh parmesan.
SUPER GREEN PESTO PASTA
You won't regret making your own pesto over the shop-bought variety. It has so much more flavor and vibrancy that you may never buy it again.
30 grams (1 ounce) Parmesan cheese, grated, plus extra to serve
50 grams (2 ounces) pine nuts, plus extra to serve
1 large garlic clove
85 milliliters (1/3 cup) extra-virgin olive oil, plus extra for frying
2 zucchini, diced
300 grams (10 ounces) frozen peas
500 grams (1 pound 2 ounces) fresh tagliatelle
Steps:
In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto.
Heat a little oil in a frying pan and fry the zucchini for 2 to 3 minutes until lightly colored. Add the frozen peas and allow to defrost and warm through.
Cook the pasta in a saucepan of boiling salted water for 2 to 3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.
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