4
Easy
5 minutes
15 minutes
1. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining.
2. Return the drained pasta to the pan. Add the pesto, 2 T reserved pasta water and the grated Parmesan.
3. Toss until the Parmesan has melted and the sauce is smooth and creamy, adding a little more pasta water if necessary to loosen the sauce.
Divide between serving bowls and sprinkle with extra grated Parmesan.
Find more Parmigiano Reggiano recipes here
Recipes and production: Bianca Strydom
Food assistants: Josh van Zyl
Photography: Jan Ras
Videography: Romy Wilson
Masterfully made in Italy with the same passion, expertise and dedication as it has been since the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production, distinctive to the area of origin, to create the only authentic Parmesan cheese.
