Basil Pesto Pasta

Toss warm Fusilli with pesto made of ground basil and pine nuts.

20 min · 2 servings

Ingredients

Fusilli, 180 g basil, 30 g pine nut, 20 g Parmesan cheese, 30 g garlic, 5 g olive oil, 60 ml salt, 3 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Roast pine nuts in a dry pan over low heat for 2 minutes and then cool.
Make a pesto by grinding basil with garlic, pine nuts, cheese, and oil.
Boil Fusilli in salt water according to the package instructions, leaving 60ml of noodle water.
Mix the noodles and pesto in cooking pot with the heat off, adjusting the consistency with the noodle water.

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