Spaghetti al Pesto

Ellanor

Get ready to twist your fork around this spaghetti al pesto: summery pasta tossed with fresh pesto, basil, and juicy cherry tomatoes.

5 from 1 vote

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Prep Time 2

Cook Time 8

Total Time 10

Course Main, Main Course

Cuisine Italian

Servings people

Calories 302 kcal

Ingredients

▢ 170 g spaghetti
▢ 130 g pesto genovese, vegetarian
▢ 2 stems basil
▢ Sea salt enough to make it taste like the sea
▢ 6 cherry tomatoes optional
▢ 1 tablespoon pumpkin seeds optional

Instructions

Bring a large saucepan of water to a rolling boil. Add enough Sea salt for the water to taste like the sea, then add 170 g spaghetti. Cook according to package directions or until al-dente, around 6 minutes.
Drain the pasta, but reserve some of the pasta water.
Add the drained spaghetti back into the pan and toss with 130 g pesto , 2 stems basil (roughly torn), and a tablespoon or so of your pasta water to loosen it up. There's no need to heat the pan or cook the pesto/pasta any further.
Optionally, serve with 6 cherry tomatoes and 1 tablespoon pumpkin seeds.

Notes

You can, of course, use a different variety of pasta. Linguine, fettuccini, or bucatini are fantastic too!

Equipment

Saucepan

Nutrition

Calories: 302kcalCarbohydrates: 36gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 3mgSodium: 309mgPotassium: 172mgFiber: 2gSugar: 3gVitamin A: 807IUVitamin C: 6mgCalcium: 66mgIron: 1mg

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