经典青酱意大利面
主菜27 分钟4 份简单关于此食谱
一道充满活力、餐厅级质量的青酱意大利面，完全从头开始制作——明亮的罗勒、烘烤的松子、帕玛森芝士和优质橄榄油混合成丝滑的酱汁，紧紧包裹着每一根意大利面。这是一道看起来令人印象深刻但在30分钟内就能完成的菜肴。秘诀是保留一些淀粉质的意大利面水，使青酱像梦一样裹住面条。
步骤说明
- 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
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
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
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
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
Drain the Spaghetti in a Colander. Do NOT rinse it — the surface starch helps the sauce adhere.
- 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
Taste and adjust seasoning with Salt and Black Pepper as needed.
- 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.
