Pesto Pasta
A vibrant and flavorful pasta dish tossed in homemade basil pesto, with a bright finish of Parmesan and pine nuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz (340 g) pasta (linguine, penne, or fusilli)
- 2 cups fresh basil leaves, packed
- ½ cup Parmesan cheese, grated
- ⅓ cup pine nuts (plus extra for garnish)
- 2 cloves garlic, peeled
- ½ cup extra‑virgin olive oil
- Salt & freshly ground black pepper, to taste
- Optional: 1 tbsp lemon juice or zest for brightness
Instructions
- Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Meanwhile, prepare pesto: in a food processor, combine basil, Parmesan, pine nuts, garlic, and a pinch of salt and pepper.
- Pulse while slowly adding olive oil until a smooth, slightly chunky consistency forms. Taste and adjust seasoning; stir in lemon juice/zest if using.
- Warm the reserved pasta water in the pot over low heat. Add pasta and pesto, tossing to coat evenly, adding water as needed to reach desired consistency.
- Serve immediately, garnished with extra pine nuts, Parmesan shavings, and a crack of black pepper.
Notes
- Substitute pine nuts with walnuts or almonds for a budget-friendly version.
- For variation, stir in cherry tomatoes, cooked chicken, or sautéed vegetables.
- Pesto can be made ahead and stored in a jar with a thin olive oil layer on top for up to 3 days in the fridge or frozen in ice cube trays.
- To make vegan, skip Parmesan or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving (approx. 1¼ cups)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 10 mg
Find it online: https://ukfinda.com/pesto-pasta/