Pesto Pasta

Bring a large pot of salted water to a boil (about 1 tsp salt per liter) and cook 350 g of pasta according to the package instructions until al dente; before draining, set aside a cup (about 200 ml) of the pasta cooking water.

While the pasta cooks, rinse 60 g basil leaves in cold water and pat thoroughly dry with a towel — excess moisture will cause the sauce to darken quickly.

In the bowl of a blender, combine the basil, 2 garlic cloves (green sprout removed) and 40 g pine nuts, add a pinch of salt and pulse a few times until coarsely chopped.

Add 80 g grated Parmesan and pulse briefly again until well combined.

On the lowest speed, drizzle in 80 ml olive oil in a thin stream while blending, until you get a smooth, creamy, bright green sauce; don't overheat it — pesto alla genovese is made without cooking, otherwise the basil will darken and lose its aroma.

Transfer the hot drained pasta to a large bowl, add the pesto and 2-3 tbsp of the reserved pasta water.

Toss thoroughly until the sauce evenly coats the pasta; if needed, add a little more hot water for a creamier consistency and season with salt to taste.

Serve immediately, sprinkled with extra grated Parmesan if desired.