Spaghetti with pesto, the most loved pasta in my house. It’s true that trofie would be ideal for pesto, but spaghetti takes priority over all other pasta shapes. Of course, the pesto is homemade, with basil grown in the garden all summer with love. For this recipe, spaghetti with pesto requires 3 ingredients and 13 minutes, the cooking time of the pasta obviously. My pesto is not seasonal: it can be consumed all year round. I freeze it in portions ready to be used: just take it out of the freezer at least 2 hours before, or otherwise, the microwave will be enough to bring it to room temperature.

Difficulty: Very easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Liguria
Seasonality: Summer, All seasons

380.00 Kcal

calories per serving

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Energy 380.00 (Kcal)
Carbohydrates 29.03 (g) of which sugars 1.77 (g)
Proteins 10.45 (g)
Fat 24.31 (g) of which saturated 6.48 (g)of which unsaturated 14.62 (g)
Fibers 2.55 (g)
Sodium 1,607.33 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to prepare spaghetti with pesto

9 oz spaghetti
2/3 cup pesto (homemade)
1.75 oz Pecorino Romano

Tools

Pot
Grater

Steps to prepare spaghetti with pesto

I usually prepare the pesto at the end of the summer season, July and August, when the basil is at its peak of production and seasonality, ripe under the sun and with an intense flavor, great for preparing a perfect pesto. Obviously, to preserve it, besides keeping it in the fridge covered with extra virgin olive oil for a couple of weeks, I portion the rest in glass jars and freeze it for the winter. By March or, later, the end of April, it’s all gone. I make trofie and often spaghetti too, like today for example. So, for this recipe, I simply put the pot with water to boil and cooked the spaghetti al dente to then mix them with the pesto and a ladle of pasta cooking water. A generous sprinkle of grated Pecorino and lunch is ready in a few minutes. Below I add the link to my Genoese pesto.