Spaghetti With Green Pesto And Basil Focaccia

Name: Spaghetti With Green Pesto And Basil Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp caster sugar; 5 g dried active yeast; 125 g strong white bread flour; 125 g plain flour; 1/2 tsp salt; 3 tbsp pine nuts; 100 g fresh basil, leaves stripped from stems, 4 leaves set aside for garnish; 2 tbsp + 75ml olive oil; 2 cloves garlic, peeled and finely chopped; 40 g Parmesan, grated; 20 g pecorino cheese, grated; 2 tbsp butter, at room temperature; 400 g spaghetti

Servings: persons

1 tbsp caster sugar
5 g dried active yeast
125 g strong white bread flour
125 g plain flour
1/2 tsp salt
3 tbsp pine nuts
100 g fresh basil, leaves stripped from stems, 4 leaves set aside for garnish
2 tbsp + 75ml olive oil
2 cloves garlic, peeled and finely chopped
40 g Parmesan, grated
20 g pecorino cheese, grated
2 tbsp butter, at room temperature
400 g spaghetti

1
To make the dough, place the sugar and yeast in 1/3 cup lukewarm water and stir until dissolved. Place both flours and the salt in a large mixing bowl and make a well in the center. Pour in the yeast mixture and work into the flour with your fingers, working outwards. Add another 1/3 cup lukewarm water and knead to combine. Transfer to a lightly floured work surface and knead for 5 mins, until supple. With floured hands, form into an oval, cover and allow to rest in a warm place for 45 mins.
2
On a lightly floured work surface, knead the dough again, then roll out into a 8 x 6 inch rectangle. Lay on the baking sheet lined with parchment paper and push holes all over with your index finger. Cover and allow to rest in a warm place for 30 mins.
3
To make the pesto, brown the pine nuts in a dry pan. Remove from the heat and cool. Place 20 basil leaves and 2 tbsp oil in a blender and puree. Transfer to a bowl and set aside. Place the pine nuts, garlic, remaining basil leaves and 1/3 cup oil in the blender and puree. Season with salt and transfer to a bowl. Stir in the cheese, then add the butter and mix well.
4
Preheat the oven to 325u00b0F. Spread the focaccia with half the basil oil and sprinkle with coarse sea salt. Bake for 15-20 mins, until a skewer comes out clean. Spread with the remaining basil oil and cover with a clean dish towel.
5
Cook the pasta in boiling salted water according to the package instructions. Drain, reserving 3 tbsp pasta water. Return the pasta to the pan along with the pasta water and pesto. Toss well and spoon into serving dishes. Garnish with the reserved basil leaves and serve with the focaccia.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp caster sugar, 5 g dried active yeast, 125 g strong white bread flour, 125 g plain flour, and more.

Yes, Spaghetti With Green Pesto And Basil Focaccia falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!