Ingredients
For spring onion pesto, in a food
process, grind all the ingredients, except water and spaghetti, together
until it forms a smooth paste. Add 1 to 2 tbsp water during the
grinding process in case the pesto is a bit dry.
For the spaghetti, fill a pot with water, add salt and bring it to a boil.
Cook the spaghetti in the boiling water
and stir occasionally. It should be cooked al-dente (i.e. it should be
cooked through but the spaghetti should be firm and have a bite to it).
Reserve 1 cup of the pasta water and drain the spaghetti in a bowl.
Heat a pan on low flame. Pour the pesto
sauce and add half cup reserved pasta water. Mix it well.
Add the cooked spaghetti and gently
combine it well. Make sure the spaghetti is well coated with the pesto.
Add additional pasta water, if required, and mix well.
Transfer in a serving bowl and drizzle sesame seeds, cheese, and some olive oil.