Spaghetti with pesto and basil


  • 400g of Panzani Spaghetti
  • 1 bunch of fresh basil
  • 2 garlic cloves
  • 50g pine nuts
  • 4 g grated parmesan
  • 15cl of olive oil

Preparations steps

  • 1. Remove damaged leaves and stems from the basil.
  • 2. Coarsely chop the pine nuts and cheese in the bowl of a food processor.
  • 3. Thinly drizzle the oil in while increasing the blending speed until a smooth sauce is obtained.
  • 4. Pepper and pour the pesto into a bowl.
  • 5. Meanwhile, cook the pasta until "al dente" in boiling water, and drain. Pour it over the pesto and stir it in.
  • 6. Serve hot, cold or lukewarm.
  • Are you in a hurry? Use Panzani pesto sauce!

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