Pasta with pesto

1. You can take store-bought pasta (400 g). To make homemade pasta, mix 210 g of plain wheat flour with 90 g of durum wheat flour until smooth. Sift the flour on the table and make a round side of it of a decent diameter (about 20 cm). Break the eggs into the recess, stir them until smooth (comparative) and gradually add flour from the sides. In the process of kneading, add olive oil. Knead the dough until smooth, wrap it with a film and put it in the refrigerator for half an hour. The dough will become softer. Roll out the finished dough as thinly as possible, sprinkle with flour, roll up and cut into thin noodles (pasta). Unfold the dough strips, shake and fold them into a nest, let it dry. Put the pasta water on the stove, let it boil. Add salt to the water.
2. You can take the store-bought pesto sauce. To cook homemade, put all the ingredients in a food processor (cut the parmesan into cubes, remove the basil from the stem, peel and chop the garlic coarsely) and turn into a homogeneous mass. Transfer the finished pesto to a large bowl.
3. Put the pasta in boiling water and cook for 1.5 minutes, until al dente. Add some of the pasta water to the pesto. Put the pasta in the same place (without water, of course). Mix it up.
4. Serve with a basil leaf, nuts and with all your heart (see how the Italian chef does it).
Enjoy!