Serves 4
Ingredients
1 lb. pre-cooked spaghetti
40 fresh basil leaves, stems removed
10 oz. goat cheese
6 teaspoons pine nuts
1 cup extra virgin olive oil
8 cloves garlic, minced
Salt to taste
Preparation
To cook the spaghetti
In a saucepan with 2 liters of water put 4 bay leaves, ¼ onion and oil. Once the water boils place the spaghetti in the saucepan, let it boil for 15 extra minutes. Remove the spaghetti from the heat and let it stay in the hot water for another 10 minutes. Strain the spaghetti to remove the hot water and rinse with cold water.
Sauce
Puree the basil, garlic, a little bit of salt, goat cheese and olive oil.
Presentation
Place the hot spaghetti on a plate and bathe it with the Genovese pesto sauce. Sprinkle some pine nuts over pasta.
