Creamy Pasta Cacio e Pepe with Basil & Pine Nuts
20 min
Veggie
48629
For 2 Portions
190 g
fusilli
60 g
pecorino cheese
40 g
Kalamata olive, pitted
15 g
basil, fresh
15 g
pine nut
1/2
lemon
15 g
butter
1 tsp
peppercorn
salt
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Meanwhile, cook pasta according to package instructions. Collect some cooking water when draining.