Perfect Basil Pesto Pasta

1. Bring a large pot of water to boil, with two to three teaspoons of salt.
2. Meanwhile, empty the contents of a 130g jar of Pesto Princess Basil Pesto into a bowl.
3. Scoop 30–40ml of boiling pasta water from the pot and add it to the now empty pesto jar. Put the lid on and give it a good shake so that none of that delicious pesto flavour is wasted. Add this water to the pesto in the bowl.
4. Add 30ml extra virgin olive oil to the pesto mixture and give it all a good stir. Vegetable oil is fine too if that’s what you have on hand.
5. You’ll notice the colour turns radiant green and the pecorino cheese melts into a looser, pourable mixture that is now double the original amount from the jar. The smell of basil is heavenly!
6. Add your pasta to the pot – choose a flat shape like linguine or tagliatelle – and cook until al dente.
7. Drain the pasta, reserving a little of the pasta water on the side.
8. Return the cooked, drained pasta to the pot over a gentle heat to keep things nice and hot.
9. Pour over the diluted pesto and season well with salt and pepper.
10. Give everything a good mix and, if needed, add some more of the pasta water and extra olive oil to coat the pasta evenly.

    

Serve in warmed pasta bowls with a garnish of fresh basil leaves and plenty of shaved parmesan.