Basil Pesto Pasta

featuring Chef Shuby

INGREDIENTS

METHOD

  1. Cook farfalle or preferred pasta in a large pot of salted boiling water until al dente, Drain and reserve 1 cup of the pasta water

  2. Add the garlic, toasted pine nuts/almonds and freshly grated parmesan cheese to a food processor and process until smooth. Then, add in the basil. Pulse a few times then drizzle the olive oil into the processor as it runs until emulsified. Season with kosher salt, freshly ground black pepper, secret spice and a squeeze of lemon juice, and pulse again until combined. 

  3. Toss the hot pasta with the pesto in a large bowl

  4. Add reserved cooking water a tablespoon at a time or until saucy. Top with the cherry tomatoes and season with more salt and pepper if desired.

  5. Garnish with more parmesan cheese.

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  • 100g farfalle, spaghetti or any preferred pasta

  • 3 cups fresh basil leaves, washed and stemmed

  • 4 garlic cloves

  • ½ cup toasted pine nuts or almonds

  • ½ cup olive oil

  • ½ cup fresh grated Parmesan cheese plus more for garnish

  • ½ lemon, juiced

  • ½ teaspoon kosher salt

  • fresh ground black pepper

  • Cherry tomatoes

  • Chef Stone's Secret Spice™️

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