3. Fresh Basil Pesto Pasta
If you want a dinner that tastes bright and fresh rather than heavy, pesto pasta is difficult to beat.
Fresh basil, Parmesan, garlic, olive oil and nuts create a vibrant sauce that requires virtually no cooking.
The key is mixing pesto with warm pasta away from high heat. Excessive heat can dull the basil’s fresh flavor and color.
Recipe Overview
| Recipe Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Total Time | 22 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Best Season | Spring and summer |
Ingredients
For the Pasta
- 12 oz / 340 g spaghetti, fusilli, linguine, or penne
- Salt for pasta water
- Cherry tomatoes, optional
- Extra Parmesan for serving
For the Pesto
- 2 packed cups fresh basil leaves
- ⅓ cup pine nuts or walnuts
- 2 garlic cloves
- ½ cup freshly grated Parmesan
- ½ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper
Instructions
1. Cook the pasta
Boil pasta in salted water until al dente.
Reserve approximately one cup of the starchy cooking water before draining.
2. Prepare the pesto
Place basil, nuts, garlic and Parmesan in a food processor.
Pulse several times until roughly chopped.
With the processor running, gradually add olive oil until a thick sauce forms.
Add lemon juice and season with salt and pepper.
3. Combine
Place the warm drained pasta in a large bowl rather than a hot skillet.
Add pesto and toss.
Gradually add small amounts of pasta water until the pesto becomes silky enough to coat the pasta evenly.
4. Add optional extras
Fold in halved cherry tomatoes, mozzarella pearls or grilled vegetables.
Finish with extra Parmesan.
Pesto Pasta Secret
Don’t drown the pasta in pesto. Start with a moderate amount and use starchy pasta water to help distribute it across every piece of pasta.
Protein Options
Try it with grilled chicken breast, shrimp, salmon or sliced steak.
For a vegetarian meal, add cannellini beans, roasted chickpeas or fresh mozzarella.