Spaghetti with Pesto

Ingredients

basilfresh leaves, packed

4 cups

garliccloves

6 cloves

pine nuts

2/3 cup

Parmigiano-Reggianograted

4 oz

Pecorino Romanograted

2 oz

extra-virgin olive oil

1 cup

salt

to taste

black pepper

to taste

spaghetti

2 lb

Method

1. 01Bring large pot of salted water to boil.10 min
2. 02Pulse basil, garlic, pine nuts in food processor until coarse.
3. 03Add Parmigiano and Pecorino, pulse to combine.
4. 04Drizzle in olive oil while pulsing until emulsified.
5. 05Season pesto with salt and pepper.
6. 06Cook spaghetti until al dente, reserve 1 cup pasta water.10 min
7. 07Toss hot spaghetti with pesto, adding pasta water as needed to loosen.
8. 08Serve immediately.

Fits

• Vegetarian
• Pescatarian
• Egg-free