Lighter Pasta al Pesto Genovese

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Using a pestle and mortar or a blender, work 1 bunch of basil leaves, 20 g pine nuts, 1 garlic clove, 30 g Parmesan and 2 tbsp olive oil with a little salt into a coarse pesto.

2. 2

   Cook 160 g pasta until al dente, reserving 60 ml of the pasta water.

3. 3

   Stir 3–4 tbsp of the pasta water into the pesto until smooth and creamy.

4. 4

   Toss the drained pasta with the pesto and serve straight away – the pesto isn't heated, so its flavour stays fresh.