Ideal for the perfect Saturday, this recipe, directly from the chefs at Sant Ambroeus is as suitable for rainy days as it is for balmy summer evenings. A couple of things to keep in mind - make sure your spaghetti is boiled al dente before it’s cooked in the pesto, your Parmigiano Reggiano is aged, and your basil leaves are fresh.

Serves 2 

Ingredients 

7 oz spaghetti

3 cups basil, plus 1 sprig to top

2 tbsp pine nuts

2 tbsp aged Parmigiano Reggiano, plus 1 tbsp to top (if you like it cheesier, add more)

1 to 2 tbsp of good olive oil 

2.5 tsp sea salt

1.5 tsp black pepper

Directions

Heat a large pot of salted water on high to boil.

To make pesto, finely grate Parmigiano Reggiano, reserving 1 tbsp aside for garnish. In a food processor or mini blender, add pine nuts, basil, 2 tbsp of grated Parmigiano Reggiano, salt and pepper, 1 tbsp of olive oil blending until thoroughly mixed and smooth. Add extra drizzle of olive oil if necessary. Taste and adjust salt and pepper seasoning if necessary. 

Cook the spaghetti in boiling water until al dente (about 9 minutes). Drain water from pasta. 

In a non-stick pan, heat the pesto over medium heat for about 1 minute. Add the cooked pasta and stir until well incorporated. Toss lightly with basil leaves and plate. 

Sprinkle the leftover Parmigiano Reggiano on spaghetti and serve.