Spaghetti with Ligurian pesto


  • 6.3oz Garofalo Spaghetti

  • 1oz Parmesan cheese, grated

  • 1oz Sardinian Pecorino, grated

  • 0.4oz Pine nuts

  • 1.7oz basil

  • 2 cloves of garlic

  • 3.38ozExtra virgin olive oil

  • Coarse salt to taste

Product used


  • 1

    - For the pesto put the garlic, pine nuts and coarse salt into a blender and mix well together. Add the basil leaves and blend until creamy.

  • 2

    - Next add the pecorino, parmesan and oil slowly, continuing to gradually blend together until you have your desired pesto consistency

  • 3

    - Bring a large pan of water to the boil and cook the Garofalo Spaghetti for 11 minutes, as stated on the pack. Keep aside 1 cup full of the pasta cooking water.

  • 4

    - Add the pesto to a large pan to gently heat. Dilute with some of the pasta cooking water to make it creamier.

  • 5

    - Drain the Spaghetti well and add to the pesto pan, stirring together until the pasta is coated.

  • 6

    - Serve with basil leaves and grated parmesan.

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