- Add the Spaghetti to boiling water along with a generous pinch of sea salt & cook until al dente.
- While the spaghetti is cooking, add 1 tbsp of Extra Virgin Olive Oil, ELEF Pantry - Basil Arugula Pesto.
- Add the cooked spaghetti to this pan.
- Mix the cooked spaghetti on low heat until all of it is coated with the pesto.
- Sprinkle some salt to taste & a generous amount of Extra Virgin Olive Oil.
- Plate the pasta & top it with garlicky, peppery Belper Knolle shavings & serve hot to enjoy.