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.

• 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™️