Serves
2
Prep Time
5 minutes
Cook Time
20 minutes
Water for boiling
200 g Dried Spaghetti
1 Tbsp. Oil
1 Tbsp. Garlic, finely chopped
½ cup Pasta Water
50 ml Cream
100 g Pepperwicks Lemon Pistachio Pesto
Salt and Pepper to taste
½ tsp. Chilli Flakes (optional)
30 g Parmesan Cheese, grated
- For garnish:
- Fresh Basil/Parsley Leaves
- Extra Parmesan Cheese, grated
- Bring a large vessel of water to a boil. Season the water with salt and a few drops of oil. Add in the pasta and let it boil till 90% cooked (al dente) while stirring occasionally.
- While the pasta is boiling, heat oil in a pan and add in chopped garlic. Let it caramelise.
- Add in the pasta water along with the cream and mix. Cook this for a minute on low heat.
- Now add in the pesto and whisk until the sauce is emulsified.
- Drain out the pasta, add it to the emulsified pesto sauce and cook for a minute until the sauce thickens and all the pasta is well coated.
- Add in the grated parmesan, mix well and taste for final seasoning. Adjust the salt and pepper as per taste.
- Transfer the pasta into a serving bowl, garnish with grated parmesan, fresh basil/parsley and serve hot along with some fresh toasted garlic bread.
- The boiling water should taste as salty as the sea.
- Add a few drops of oil to the boiling water to prevent the pasta from sticking to each other.
- Feel free to add vegetables like cherry tomatoes, sun dried tomatoes, mixed peppers, zucchini, broccoli, and mushrooms.
- Want a non-veg version? Try adding grilled chicken or prawns.
- When it comes to the pasta, you can add any kind/shape including whole wheat or pasta made from other grains.
- You can substitute the cream with 75 ml of milk.
