Spaghetti with pesto is a quick and simple lunch dish. Its basis is, of course, pasta, which is combined with warm pesto fried with olive oil. I know that some people like to serve pesto pasta without warming up the pesto first, but I do fry it because I mix it with olive oil, thanks to which the pesto is not that thick.
What kind of pesto should you use? In this recipe I use green pesto, but if you like, you can also use red pesto. Green pesto, it can be a traditional pesto made with basil, olive oil, Parmesan, garlic and pine nuts, or a less traditional one. I make the less traditional green pesto a lot, and it’s normally made from radish leaf, carrot leaves or wild garlic. After combining the spaghetti with pesto, I serve it quite intensively sprinkled with Parmezan cheese and pine nuts.
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Ingredients for spaghetti with pesto.
- 250 g spaghetti pasta
- 1 teaspoon of salt
- 3 l water
- 200 g pesto
- 100 ml olive oil
- 2 tablespoons of pine nuts
- 100 g Parmezan cheese
How to make spaghetti with pesto.
Pour water into a pot, add salt and bring it to a boil. Put the spaghetti on the boiling water, bring it to a boil again, then simmer on a low heat for about 14-15 minutes. Pour the cooked pasta into a colander, drain it and transfer it into a bowl.
Meanwhile, pour olive oil and pesto into a frying pan. Fry on a low heat for 2-3 minutes. Next, combine the pasta with pesto and olive oil. Serve the spaghetti, sprinkled with Parmesan cheese and pine nuts.
Good to know when making spaghetti with pesto.
I usually cook spaghetti for over 10 minutes. Personally, I like it when it’s almost al dente. However, if you are not a fan of al dente pasta, cook it a little longer than 15 minutes.
Do you like dishes served with pesto? If so, try our recipe for Tomato soup with mozzarella and pesto.
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