Description
This vibrant and fresh Pesto Pasta recipe combines al dente spaghetti with a classic homemade basil pesto made from fresh basil leaves, parmesan cheese, pine nuts, garlic, and extra virgin olive oil. Ready in just 25 minutes, it’s a delicious and easy Italian favorite perfect for a quick dinner or a satisfying meal any day of the week.
Ingredients
For the Pasta
- 12 oz. dry spaghetti
- Salt, to taste
- 1/2 cup pasta water, divided
For the Pesto
- 3 cups (slightly packed, 65g) fresh basil leaves
- 1/2 cup finely shredded (35g) parmesan, plus more for serving if desired
- 1/4 cup (36g) pine nuts (toasted or raw), plus more for serving if desired
- 2 medium garlic cloves, peeled and smashed
- 1/2 cup extra virgin olive oil
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water for later use.
- Prepare the Pesto Base: In a 7-cup food processor, combine the fresh basil leaves, parmesan cheese, pine nuts, and smashed garlic cloves. Pulse in short bursts until the mixture is finely minced and well combined.
- Add Olive Oil: While the food processor is running, slowly pour in the extra virgin olive oil through the feed tube. Blend just until the ingredients are emulsified and the pesto is smooth but not over-processed.
- Season the Pesto: Taste the pesto and add salt as needed to enhance the flavor.
- Toss Pasta with Water: Drain the cooked spaghetti and transfer it into a large serving bowl. Add 1/4 cup of the reserved pasta water and toss to coat the pasta evenly. Allow it to cool for 1 to 2 minutes to help the sauce adhere better.
- Combine Pasta and Pesto: Add all of the prepared pesto to the pasta and toss thoroughly. If needed, add up to an additional 1/4 cup of the reserved pasta water to achieve your desired sauce consistency.
- Serve and Garnish: Serve the pesto pasta immediately, garnishing with extra parmesan cheese and pine nuts if desired for added texture and flavor.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning.
- If fresh basil is unavailable, fresh spinach can be used as a substitute though the flavor will be milder.
- Reserve pasta water carefully before draining, as it helps to loosen the pesto and allows it to cling better to the spaghetti.
- Adjust garlic amount to taste if you prefer a milder or stronger flavor.
- For a vegan version, substitute parmesan with a plant-based cheese alternative or nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
