White Truffle Italian Basil Pesto Spaghetti
A fresh basil pesto with some gorgeous white truffle flavours that is extremely easy to make!
Equipment
- 1 sauteuse
- 1 Food Processor
- 1 Spatula
- 1 Chopping Board
- 1 Sharp knife
Ingredients
- 100 grams boiled pasta (spaghetti) slightly undercooked and KEEP the pasta water please!
White Truffle Pesto
- 75 grams fresh Italian basil or mixed basil
- 2 tsps minced garlic
- 1/4 cup white truffle oil
- 3 tbsps olive oil
- 1/4 cup grated parmesan or nutritional yeast
- 1/4 cup roasted pine nuts
Seasoning
- 1 green chilli minced
- 1 tbsp minced dill
- 1 tbsp red chilli flakes
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp lemon juice
- 1 tbsp Tabasco
Optional Veggies
- 4 brown button mushrooms sliced
Instructions
- Boil the pasta and keep the pasta water (make sure the pasta is slightly undercooked, say 85% cooked)
- Blend all the ingredients for the pesto in a food processor.
- In a cast iron sauteuse or stainless steel sauteuse, sauté the fresh pesto until fragrant.
- Add the chilli and the rest of the seasoning. Stir it in for a few minutes. You can add your mushrooms here and let it sweat before the next step.
- Pour in the pasta water, and sauté the mixture until it starts to thicken.
- Add the boiled pasta, and let it cook with the sauce for a few minutes with the lid on
- Serve warm. Add grated parmesan or extra nutritional yeast on top, and some fresh chilli flakes as well.
- You don't have to use all the sauce from the pan, you can store the sauce in a glass jar for another meal!
Notes
Don't forget to get share, comment, or tag me in your recreations! I would love to see!