Simple Basil Pesto Pasta

Serves 4 | Vegetarian | Gluten Free Option

Ingredients

• 1 garlic clove

• 1/2 tsp salt

• 50g basil leaves

• 2 tbsp pine nuts

• 2 tbsp parmesan or pecorino, grated

• 3-4 tbsp extra virgin olive oil

• 400g pasta (I used Mafaldine from Mercato)

• Black pepper, cracked

Method

Step 1: Place garlic and salt in a mortar and crush with the pestle to make a puree. Add half the basil leaves and the pine nuts and ground again. Next, add the remaining basil leaves and the parmesan (or pecorino) and pound until a thick paste forms. Add the olive oil and mix again.

Step 2: Bring a large pot of salted water to boil. Add pasta and cook until al dente (just shy of the time suggested on the packet). Reserve ~½ cup of pasta water.

Step 3: Heat a large shallow saucepan over medium heat. Once the pasta is cooked, use tongs to transfer straight to the saucepan along with a few dollops of pesto. Stir to combine, ensuring the pesto coats the pasta. Add 1/4 to 1/2 cup of pasta water to loosen the sauce and continue to cook over medium heat for another 1-2 minutes (the pasta will absorb to cooking water). Season with black pepper and freshly grated parmesan or pecorino cheese. Divide between plates and serve.

Note: to make this recipe gluten free, simply use gluten free pasta