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Spring pasta with pesto

Spring pasta with pesto

Ingredients

Madly in love with spaghetti with pesto sauce, and as soon as fresh basil appeared on sale in Salekhard (expensive, by the way), I immediately bought both green and purple! I really like to make pesto from ordinary parsley, but this time I added basil and walnuts, in addition to pine nuts.

Step 1

Spring pasta with pesto

Wash the greens, dry, put in a blender along with walnuts, gradually pour in 50 ml of olive oil in a stream and chop. If necessary, add more olive oil for a thinner consistency while continuing to blend the greens on low speed.

Step 2

Pour water into a large saucepan, bring to a boil, add salt to taste, put spaghetti (or other long thin pasta), cook until al dente, drain the water, leaving half a cup. Toast the pine nuts in a dry frying pan until golden brown, leave to cool.

Step 3

Spring pasta with pesto

Put the pasta in a deep plate, put the pesto sauce on top, sprinkle with freshly ground black pepper and pine nuts.