Categories: Pasta

Ingredients

• Leaves from 2 bunch fresh basil
• 2 tablespoons pine nuts, untoasted
• 1 garlic clove
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• Salt and freshly ground black pepper
• 1 pound angel hair pasta

Directions

1. Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.

2. Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

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