Pasta with Pesto

Ingredients

• 500 g fettuccine (fussili)
• Salt
• 1 Garlic clove
• 2 Handfuls Basil
• 70 ml Olive oil
• 40 g toasted pine nuts
• 40 g grated Parmesan
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the fettuccine according to package instructions in plenty of salted water until al dente.

2. 2.

   Meanwhile, peel the garlic. Wash and dry the basil; shake off excess moisture. Set aside a few leaves for garnish. Combine the remaining basil, garlic, olive oil, pine nuts, and Parmesan with an immersion blender or mortar and pestle to make pesto.

3. 3.

   Drain the pasta and let it drip. Toss in a bowl with the pesto, serve on preheated deep plates, and garnish with basil leaves.