Spaghetti Al Pesto with Novello Extra Virgin Olive Oil


1 pound Rouses Italian Spaghetti

1 garlic clove

¼ cup toasted pine nuts

2 cups fresh basil leaves

1 cup Novello Extra Virgin Olive Oil

½ cup freshly grated Parmigiano-Reggiano cheese

½ cup freshly grated Pecorino cheese

2 ice cubes

Salt and pepper to taste


 In a large pot of salted boiling water, cook the spaghetti according to the package instructions (one minute less, if “al dente” consistency is desired).

While pasta is cooking, place in a food processor the garlic, pine nuts, grated cheeses, basil leaves and ice cubes (to preserve basil’s bright green color) and process until finely chopped. Drizzle Novello Extra Virgin Olive Oil in the food processor while it runs, until all ingredients are perfectly combined and the oil is emulsified. Season with salt and freshly ground black pepper.

Drain the spaghetti after having reserved about ½ cup of cooking water. In a large bowl, toss the spaghetti with the pesto adding enough cooking water, a little at a time, to obtain a creamy consistency. Serve immediately with a sprinkle of grated Parmesan-Reggiano cheese and a drizzle of Novello Extra Virgin Olive Oil.