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Basil Pesto Pasta
Indulge in a delightful bowl of Basil Pesto Pasta, where al dente pasta meets a vibrant, homemade basil pesto sauce. This dish captures the essence of Italian cuisine, showcasing fresh basil's aromatic flavor, complemented by the crunch of pine nuts and the rich creaminess of Parmesan cheese. Perfect for a quick weeknight dinner or an impressive gathering, this recipe brings a taste of the Mediterranean to your table. Originating from the Genoa region of Italy, pesto has been a beloved staple since the 19th century, embodying the beauty of fresh, simple ingredients.
Ingredients
- Pasta
- 8 ounces (spaghetti, linguine, or your choice)
- Salt
- 1 teaspoon (for pasta water)
- Black pepper
- to taste
- Extra virgin olive oil
- 1/2 cup
- Parmesan cheese
- 1/2 cup, grated, plus extra for serving
- Pine nuts
- 1/3 cup, lightly toasted
- Garlic
- 2 cloves, peeled
- Fresh basil leaves
- 2 cups, tightly packed
Instructions
- Start by preparing the pesto: In a food processor, combine the fresh basil leaves, garlic cloves, toasted pine nuts, and grated Parmesan cheese. Pulse until everything is finely chopped.
- With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth and creamy pesto. Taste and season with salt and freshly cracked black pepper as desired.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- In a large mixing bowl, toss the hot pasta with the prepared pesto. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
- Serve immediately, garnishing each plate with additional grated Parmesan cheese and a sprinkle of black pepper.
Tips
- For a nut-free version, you can replace pine nuts with sunflower seeds or omit them entirely.
- Feel free to mix in other vegetables like cherry tomatoes, spinach, or arugula for added flavor and nutrition.
- If you'd like a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta cheese after mixing the pesto with the pasta.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 10 minutes Calories: 450 Fat: 22g Carbs: 50g Protein: 12g Sodium: 350mg Sugar: 1g
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