PESTO PASTA

Busy weekdays call for simple recipes. That feeling when you come back home after a long day and realise there is nothing to eat. I'm sharing this super easy and quick pesto pasta recipe, any amateur cook can use.
Also I feel little less guilty using multigrain or semolina or any other healthier alternative of pasta.

When cooking the pasta, always salt your water generously and cook your pasta al dente, so the pasta still has good texture and it's not mashed. I really don't like overcooked pasta. Al dente pasta should be cooked for 6-7 minutes, until is firm but no longer crunchy. Try tasting one piece and see.

INGREDIENTS:
250 g spaghetti
100g Parmesan
half cup of pesto
1 egg
1 tb of olive  oil
salt, pepper,
cherry tomatoes
pesto ( I used my homemade pesto check the recipe here -> HOMEMADE BASIL PESTO)


INSTRUCTIONS:
In a large pot add water, salt and 1tb of oil and bring it to boil. Add pasta spaghetti and cook it until al dente.
Drain the pasta and keep aside 1 cup of water the pasta was cooked in. Into the drained pasta add an egg. Mixed it all well.
Toss the hot pasta with the HOMEMADE BASIL PESTO in a large bowl and add the cup of water kept aside little by little until saucy (but not too watery). Roast cherry tomatoes on the pan. Add it on top of the spaghetti, season with more salt and black pepper if needed. Garnish with parmesan.
 Done and done!

Buon appetit

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram @klaudias_kitchen  #klaudiaskitchen