Spaghetti with pine nut pesto

Pasta & Pizza
Written By ANNA Test Kitchen

Spaghetti drenched in a beautiful, simple pine nut and Parmesan cheese pesto. Perfect for any weekday lunch or dinner.

Ingredients

1 package spaghetti (choose a good quality pasta)

1/2 cup fresh basil leaves

1/4 cup pine nuts

2 garlic cloves

1/3 cup Parmigiano Reggiano, grated

1/2 cup extra-virgin olive oil

Sea salt and cracked black pepper to taste

Preparation

Cook spaghetti according to package directions. 

Meanwhile, for pesto, combine basil, pine nuts, garlic and Parmigiano Reggiano in food processor on low speed until well combined. With the processor running, slowly add olive oil until creamy sauce forms. 

Drain pasta, reserving cup of pasta water. Toss pesto into pasta adding some pasta water to thin pesto if required. Serve immediately with freshly grated Parmigiano Reggiano cheese. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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