Pâtes au Pesto de Chou Frisé et Noix

Ingrédients

• 400 g pasta (your choice of shape)
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 2 cups fresh basil leaves, packed
• 0.33 cup pine nuts, toasted
• 0.5 cup freshly grated Parmigiano-Reggiano

Instructions

1. 1

   Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   Prepare the Base

   While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

3. 3

   Build the Sauce

   Add the main sauce ingredients to the skillet and cook, stirring occasionally, until the flavours meld together, about 3-5 minutes.

4. 4

   Combine

   Add the drained pasta to the sauce and toss vigorously, adding pasta water as needed to achieve a silky consistency that coats every strand.

5. 5

   Serve

   Plate immediately and garnish with fresh herbs and freshly grated cheese. Serve hot with crusty bread on the side.

Valeurs nutritives

Trucs et astuces

• •Always salt your pasta water generously — it should taste like the sea.
• •Reserve a cup of starchy pasta water before draining. It's liquid gold for emulsifying sauces.
• •Cook pasta 1 minute less than the package says if finishing it in the sauce.