Pesto Spaghetti with Parmesan and Fresh Basil
Ingredients:
12 oz spaghetti (or your favorite pasta)
1 cup fresh basil leaves (for pesto)
1/3 cup pine nuts (or walnuts as a substitute)
1/2 cup Parmesan cheese, grated, plus extra for topping
1/4 cup olive oil (extra virgin for the best flavor)
2 cloves garlic, minced
Juice of 1/2 lemon
Salt and pepper to taste
Fresh basil sprigs for garnish
Instructions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente (about 8-10 minutes). Drain the pasta, reserving about 1/2 cup of pasta water for the sauce.
Make the Pesto:
While the pasta cooks, prepare the pesto by combining the fresh basil leaves, pine nuts (or walnuts), grated Parmesan cheese, minced garlic, and lemon juice in a food processor or blender.
Pulse until the mixture is coarsely chopped, then slowly drizzle in the olive oil while blending until you achieve a smooth, creamy consistency. Season with salt and pepper to taste.
Toss the Pasta:
In a large mixing bowl, toss the drained spaghetti with the pesto sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, to achieve the desired consistency.
Serve:
Plate the pasta into bowls, topping each with a generous layer of grated Parmesan cheese and a fresh basil sprig for garnish.
Enjoy:
Serve the pesto spaghetti immediately, and enjoy the rich, vibrant flavors with a glass of white wine or sparkling water.