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Pesto Pasta

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A fresh and flavorful pesto pasta made with basil, garlic, pine nuts, and Parmesan cheese, tossed with spaghetti for a quick and satisfying meal.

Ingredients

  • 400 g dried spaghetti
  • 50 g fresh basil leaves
  • 2 cloves garlic, peeled
  • 40 g pine nuts
  • 30 g freshly grated Parmesan cheese
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp Maldon salt
  • 90 ml olive oil
  • 1/2 tsp black pepper, for serving
  • 2 tbsp freshly grated Parmesan cheese, for serving
  • 2 tbsp toasted pine nuts, for serving
  • 1 handful fresh baby basil leaves, for serving

Instructions

  1. Bring a large pan of salted water to a boil and cook the spaghetti for 10–13 minutes, or until it reaches your preferred texture.
  2. While the pasta cooks, add the basil leaves, garlic, pine nuts, Parmesan cheese, black pepper, and salt to a food processor. Pulse for about 10 seconds.
  3. With the processor running, slowly pour in the olive oil and blend until combined.
  4. Adjust the texture by blending longer if a smoother pesto is desired. Taste and add more salt if needed.
  5. Drain the cooked spaghetti, reserving 1 cup of the pasta cooking water.
  6. Return the spaghetti to the pan and add the pesto along with about 1/3 cup of the reserved pasta water.
  7. Toss over low heat until the sauce evenly coats the pasta, adding more pasta water as needed to loosen the sauce.
  8. Divide among serving bowls and garnish with black pepper, grated Parmesan, toasted pine nuts, and fresh baby basil leaves.

Notes

  • Reserve pasta water to help create a silky sauce that clings to the pasta.
  • For a smoother pesto, blend for an additional 10–20 seconds.
  • Store leftover pesto pasta in an airtight container in the refrigerator for up to 2 days.
  • Serve with a green salad or crusty bread for a complete meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/pesto-pasta/