Linguine au pesto

Ingrédients

• 400 g Linguine pasta ((Note 1))
• 120 pasta cooking water ((Note 2))
• 3 tbsp pine nuts (+ extra to serve (Note 4))
• 60 g fresh basil leaves ((Note 5))
• 30 g finely grated parmesan (+ extra to serve (Note 6))
• 1/4 tsp garlic powder (optional) ((Note 7))
• 1/4 tsp salt
• 4 tsp lemon juice
• 120 ml olive oil ((Note 8))

Préparation

1. 1

   Cook the pasta according to packet instructions in a large pot of salted water.

2. 2

   Place a pan on medium to high heat and toast the pine nuts. Remove them from the pan and set aside as soon as they turn brown.

3. 3

   Add the basil leaves, Parmesan, garlic powder (if using), and lemon juice to a food processor and blitz.

4. 4

   Slowly pour in the olive oil and continue to blend.

5. 5

   Drain the cooked pasta, ensuring you reserve the pasta water first.

6. 6

   Place the pasta into a new pan or bowl, add the pesto and toss together, adding a little pasta water until the pesto reaches the desired consistency, then serve immediately topped with optional additional Parmesan and toasted pine nuts. (Note 8)