Sobre esta receta

Una pasta al pesto vibrante y de calidad restaurante hecha completamente desde cero — albahaca brillante, piñones tostados, Parmesano y aceite de oliva de buena calidad mezclados en una salsa sedosa que se adhiere a cada hebra de pasta. Este es el tipo de plato que se ve impresionante pero se prepara en menos de 30 minutos. El secreto es reservar un poco de agua de cocción de la pasta con almidón para que el pesto cubra los fideos como un sueño.

Instrucciones

1. 1

   Toast the pine nuts in a dry skillet over ^[medium-low heat], stirring frequently, until golden and fragrant, about 3–4 minutes. Watch them carefully — they go from golden to burnt quickly. Transfer immediately to a plate to cool.

2. 2

   Add the basil leaves, garlic, toasted pine nuts, and salt to a food processor. Pulse 8–10 times until coarsely chopped, scraping down the sides as needed.

3. 3

   Add the Parmesan cheese and lemon juice (if using). With the processor running, slowly drizzle in the olive oil through the feed tube. Blend until smooth but still slightly textured — about 30 seconds. Taste and adjust salt and black pepper. Set aside.

4. 4

   Bring a large pot of water to a rolling boil over ^[high heat]. Add the salt — the water should taste pleasantly salty, like mild seawater. This is the only chance to season the pasta itself.

5. 5

   Add the spaghetti and cook according to package directions until al dente — usually 8–10 minutes. Before draining, use a ladle or measuring cups to scoop out about 1 cup of the starchy pasta water and set it aside.

6. 6

   Drain the spaghetti in a colander. Do NOT rinse it — the surface starch helps the sauce adhere.

7. 7

   Return the drained spaghetti to the pot (off the heat) or transfer to a large skillet over ^[low heat]. Add the pesto and toss well to coat. Add reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce is silky and coats every strand evenly. You may not need all of it.

8. 8

   Taste and adjust seasoning with salt and black pepper as needed.

9. 9

   Divide the spaghetti among warm bowls. Top with extra Parmesan cheese, a few toasted pine nuts, and a couple of fresh basil leaves. Serve immediately.