Pesto Pasta
This simple pesto pasta recipe brings together fresh basil pesto with al dente pasta for a quick and satisfying meal. It's a perfect weeknight dinner that highlights vibrant, herbaceous flavors.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 664 kcal
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gpasta, any shape
pesto
- 2 cupfresh basil, packed
- 0.25 cuppine nut, toasted
- 0.5 cupparmesan cheese, grated
- 2 clovegarlic, peeled
- 0.5 cupolive oil
- 1 tbsplemon juice, freshly squeezed
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspparmesan cheese, grated(optional)
Equipment
food processor · large pot · colander
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil over high heat.
About 5 min
- 2
While the water heats, prepare the pesto. Combine the fresh basil, pine nuts, parmesan cheese, garlic, lemon juice, salt, and black pepper in a food processor.
About 5 min
- 3
Pulse the ingredients until roughly chopped. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth but still has some texture.
About 2 min
Cook’s note: Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- 4
Add the pasta to the boiling water and cook according to package directions until al dente.
About 8 min
Cook’s note: Reserve about 1/2 cup of the pasta cooking water before draining.
- 5
Drain the pasta thoroughly.
- 6
Return the drained pasta to the pot. Add the pesto and toss to coat evenly.
About 1 min
Cook’s note: If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- 7
Serve immediately, garnished with extra parmesan cheese if desired.
Per serving
Nutrition
- Calories
- 664kcal
- Protein
- 19.3g
- Carbs
- 57.2g
- Fat
- 40.7g
- Fibre
- 2.9g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pesto pasta in an airtight container in the refrigerator.
Gently reheat in a pan over low heat, adding a splash of water or olive oil if it seems dry.
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