Basil pesto pasta with parmesan

• 400 g spaghetti
• 180 g store-bought basil pestoabout 1 jar
• 1 tbs kosher salt
• 2 tbs extra virgin olive oil
• 60 g parmesan cheesefinely grated, plus extra for serving
• ½ tsp black pepperfreshly ground

1. 1

   Bring the large pot of water to a rolling boil. Add the kosher salt — the water should taste seasoned. Add the spaghetti and cook according to package directions until just al dente (firm with a tiny white dot in the center when you bite a strand), about 9-11 minutes.

   Tip: Set a timer 1 minute short of the package time so you don't overshoot.

2. 2

   Before draining, scoop out about 240ml of the starchy pasta water and set it aside — this is your secret weapon. Drain the pasta in the colander and return it to the pot off the heat.

   Tip: The cloudier and starchier the water looks, the better it'll work as an emulsifier.

3. 3

   Add the pesto, extra virgin olive oil, and about 120ml of the reserved pasta water to the pasta. Toss vigorously with tongs for 30-45 seconds until every strand is coated in a glossy, creamy sauce. The pesto should look silky, not oily or clumpy. Add more pasta water a splash at a time if it looks tight.

   Tip: The tossing action emulsifies the fat from the pesto with the starchy water — that's what makes it creamy without any cream.

4. 4

   Add the grated parmesan and black pepper, then toss again until the cheese melts into the sauce and everything looks glossy and cohesive, about 20 seconds. Taste and adjust seasoning if needed.

   Tip: Leftovers keep in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water to revive the sauciness.

• large pot (6-liter (6-quart))
• colander
• tongs

Per serving

Nutritional values are estimates only.