Oregano Pesto Pasta

Ingredients

• Pasta (500g, your preferred type)
• Black pepper (1/2 teaspoon, freshly ground)
• Salt (1 teaspoon)
• Olive oil (1/2 cup, divided)
• Parmesan cheese (1/2 cup, grated, plus extra for garnish)
• Pine nuts (1/4 cup)
• Garlic cloves (2, peeled)
• Fresh oregano leaves (1 cup, packed)

Instructions

1. Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain well and set aside.
2. For the oregano pesto, in a food processor, combine the fresh oregano leaves, peeled garlic cloves, pine nuts, grated Parmesan cheese, 1/4 cup of the olive oil, salt, and freshly ground black pepper. Process until you achieve a smooth and well combined paste.
3. In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add the freshly made oregano pesto sauce and cook for 2-3 minutes, stirring occasionally to prevent it from sticking to the pan.
4. Add the drained pasta to the skillet and toss until every strand is well coated with the oregano pesto sauce.
5. Cook for an additional 2-3 minutes, or until the pasta is well heated through.
6. Serve immediately, garnishing each plate with a sprinkle of extra Parmesan cheese, if desired. Enjoy your journey to Italy in every bite!