With Barilla Pesto Genovese, Pine Nuts and Fresh Basil

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Ingredients for 4 people;

  • 350 g Barilla Spaghetti n. 5
  • 180 g Barilla Pesto Genovese
  • 40 g Pine nuts
  • Basil leaves
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  • Bring a large pot of water to the boil; once boiling, add salt (7 grams per liter) and cook the Spaghetti for the time indicated on pack.
  • In the meantime, in a non-stick pan, gently toast the pine nuts; set aside.
  • Pour the Pesto Genovese in a large bowl; add a couple of tbs of the pasta cooking water and mix for a smooth consistency.
  • Carefully drain the Spaghetti; transfer the pasta into the bowl and mix with Pesto Genovese.
  • Serve in individual dishes, garnishing with toasted pine nuts and basil leaves to taste.
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