Spaghetti with Basil and Pine Nut Sauce (Spaghetti Col Pesto)
This is the great dish of the city of Genoa, which claims to grow better sweet basil than any other city in Italy! The pasta traditionally used in Genoa are trenette or egg noodles, but spaghetti has been substituted here because trenette are difficult to obtain outside Italy. Fresh basil MUST be used if the full flavour of this dish is to be preserved, but walnuts may be substituted for the pine nuts if you prefer,
Ingredients
- 1 lb Spaghetti or other pasta
- 1 oz Butter
pesto sauce
- 2 Garlic cloves crushed
- 2 oz Finely chopped fresh basil
- 3 Tbs Finely chopped pine nuts
- 1/2 tsp Salt
- Pepper to taste
- 8 floz Olive oil
- 2 oz Parmesan cheese grated
Instructions
- Cook the spaghetti in boiling, salted water for 10 to 12 minutes, or until 'al dente', or just tender.
- Meanwhile, crush the garlic, basil, pine nuts and salt and pepper together in a mortar until the mixture forms a smooth paste. Gradually pound in the oil, then the cheese, until the sauce is thick and smooth.
- Drain the spaghetti in a colander then transfer to a warmed, deep serving bowl. Add the butter and, using two large spoons, toss gently until the butter melts. Pour the sauce over the pasta and, using the spoons, toss the ingredients gently until the pasta is thoroughly coated.
- Serve at once.
Calories: 737 kcal
Carbohydrates: 58 g
Protein: 14 g
Fat: 50g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 17 mg
Sodium: 385 mg
Potassium: 241 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 692 IU
Vitamin C: 2 mg
Calcium: 149 mg
Iron: 2 mg