Spaghetti with Pesto
- 225g (8oz) pasta
- 3–4 good big sprigs of fresh basil, stalks removed!
- 1 large garlic clove, crushed
- 50g (2oz) pine nuts
- 4 tablespoons olive oil
- salt and freshly ground black pepper
Bring a large panful of water to the boil, then add the spaghetti. Stir, then let the pasta boil, uncovered, for 7–10 minutes, or until just tender.
Meanwhile, make the pesto. Liquidize together the basil, garlic and pine nuts until smooth, then gradually add the oil to make a thick sauce.
Drain the spaghetti, return it to the saucepan with the pesto and some salt and pepper and stir with a fork until the pasta is coated with the pesto. Serve at once.
A tomato or tomato, lettuce and onion salad goes well with this.
Taken from Rose Elliot's Vegan Feasts, published by Thorsons.
Photo by Ant Jones for Cook Vegetarian!