Easy Pesto pasta
Our Pesto Pasta is easy to make and tastes delicious. Whether it's for a weeknight dinner or a last-minute lunch, this recipe is ideal. You can whip up an impressive-looking meal with just a few simple ingredients and minimal effort.
Equipment
- 1 cooking pan
Ingredients
- ½ cup extra virgin olive oil
- 8 oz fettuccine or pasta of your choice
- 4 tablespoons shredded Parmigiano Reggiano
- 4 teaspoons pine nuts
- 1 large bunch fresh basil about 2 oz
- 1 garlic clove
- Salt to taste
Instructions
- Gather all the ingredients.
- Toast the Pine Nuts: In a cooking pan, toast the pine nuts for 3-5 minutes over medium heat, or until they become fragrant.
- Make the Pesto: In a blender or food processor, combine extra virgin olive oil and garlic, and blend for 10 seconds. Then add the roasted pine nuts, and blend for another 20 seconds. Add the fresh basil, shredded Parmigiano Reggiano, and salt, and blend for another 30 seconds. If the pesto is too thick, add some extra olive oil to achieve the desired consistency.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine (or your preferred pasta) according to the package instructions until al dente.
- Mix the pasta: On low heat in the cooking pan, toss the cooked pasta with the fresh pesto until evenly coated. Add more pasta water if needed to loosen the sauce.
- Serving: Serve immediately with an extra sprinkle of Parmigiano Reggiano and basil leaves for garnish.
Video
Notes
- Use Fresh Basil: Fresh basil is key to making an aromatic and flavorful pesto. Make sure to use bright green leaves and avoid any that are bruised or wilted for the best results.
- Toast the Pine Nuts: Lightly toasting the pine nuts before blending them into the pesto can bring out their natural nuttiness, adding depth to the sauce.
- Reserve Pasta Water: Don’t forget to save some of the pasta cooking water before draining it. This starchy water helps loosen the pesto and coat the pasta evenly, creating a silky, smooth sauce.
- Serve Immediately: Pesto pasta is best enjoyed fresh. As the sauce sits, it can lose some of its vibrancy. If you're prepping in advance, store the pesto separately and toss it with the pasta just before serving.
Nutrition
Calories: 500kcal