Description
This delightful Pesto Pasta recipe combines al dente pasta with a vibrant homemade basil pesto sauce. It’s a quick and flavorful dish that is perfect for a busy weeknight or a relaxed weekend meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as spaghetti, linguine, or penne)
Pesto Sauce:
- 1 cup fresh basil leaves, packed
- 1/3 cup pine nuts or walnuts
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Garnish (optional):
- Extra grated Parmesan and fresh basil
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Make the Pesto: In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Add lemon juice, salt, and pepper.
- Combine and Serve: Toss the warm pasta with the pesto, adding reserved pasta water as needed. Serve garnished with extra Parmesan and basil.
Notes
- Store leftover pesto in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg
