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Pâtes fraîches au pesto
Pasta with Olive Oil and Basil
- Serves
6
- Difficulty
Easy
By Keith Floyd
Published 1987
Try and use fresh spaghetti for this superbly simple dish. So simple, but so good. But don’t you dare use dried basil. And don’t be tempted to use any mushrooms or peppers or anything else at all!
Ingredients
2 lb 1 kg - Salt
1
Method
Cook the spaghetti al dente in masses of boiling salted water. Strain and run under the hot tap to remove any starch or stickiness.
Meanwhile, have ready a large mixing bowl into which you have put the basil and the olive oil. Add the spaghetti and mix thoroughly with at least 15 twists of your black pepper mill. Sprinkle to taste with Parmesan cheese and eat at once with lashing
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