Basil Pesto Pasta
featuring Chef Shuby
INGREDIENTS
METHOD
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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
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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.
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Toss the hot pasta with the pesto in a large bowl
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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.
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Garnish with more parmesan cheese.

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100g farfalle, spaghetti or any preferred pasta
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3 cups fresh basil leaves, washed and stemmed
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4 garlic cloves
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½ cup toasted pine nuts or almonds
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½ cup olive oil
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½ cup fresh grated Parmesan cheese plus more for garnish
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½ lemon, juiced
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½ teaspoon kosher salt
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fresh ground black pepper
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Cherry tomatoes
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Chef Stone's Secret Spice™️