Steps
How to make it
Prep 8 min · Cook 12 min
- Wash 3 scallions and separate the whites from the greens; mince 2 garlic cloves.
- In a bowl, finely chop the scallion whites, minced garlic, and half the scallion greens. Mix with 2 tbsp olive oil and 2 tbsp grated cheese into a scallion-garlic pesto base.
- Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
- Heat a skillet over low heat. Add 1 tbsp olive oil, then the pasta, pesto base, and 3–4 tbsp pasta water.
- Toss over high heat 1–2 minutes until the pasta is coated and the sauce slightly reduces.
- Taste and adjust with a pinch of salt and black pepper; sprinkle the remaining scallion greens.
- Plate while hot.
