Basil pesto pasta

20 min active / 25 min total

• 180 g dry pasta
• 40 g fresh basil leaves
• 20 g pine nuts
• 1 small garlic clove
• 30 g finely grated vegetarian hard cheese, divided
• 3 tbsp olive oil
• 1 tsp lemon juice
• ¼ tsp fine salt, plus salt for pasta water

Tick ingredients as you gather them. Checks last while this page is open.

Before you start

Equipment
Large saucepan, food processor or mortar, mixing bowl.

Allergens to check
Wheat, Milk, Pine nuts. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Make the pesto

   Blend or pound basil, pine nuts, garlic, 20 g of the cheese, oil, lemon juice and ¼ tsp salt into a textured paste. Scrape down as needed.

   Stop before the basil becomes warm; pesto does not need to be completely smooth.

2. 02

   Cook the pasta

   Boil salted water and cook pasta to the packet’s al dente timing. Reserve 150 ml pasta water before draining.

   Taste a piece rather than relying only on the clock.

3. 03

   Toss off the heat

   Put pesto in a large bowl. Loosen with 2 tbsp hot pasta water, add pasta and toss off the heat. Add more water a spoonful at a time until glossy. Divide between bowls and finish with the remaining 10 g cheese.

   Avoid boiling the pesto: gentle residual heat keeps its fresh flavour.