Pasta al Pesto
This pasta with that signature bright green pesto sauce is made with fresh basil, Parmigiano Reggiano, pine nuts, olive oil, and garlic. It's a simple first course or main dish that is easy to make and enjoy.
Servings 2
Ingredients
- 5.3 ounces fresh basil, leaves only (about 6 cups loosely packed)
- 1 garlic clove, more to taste
- 1/2 cup Parmesan cheese, grated (1.8 ounces)
- 1/3 cup pine nuts, (1.4 ounces)
- 1/3 cup + 1 tablespoon olive oil, preferably extra virgin
- a pinch of salt, more to taste
- 8.5 ounces pasta, see notes
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- While the water is heating, prepare the pesto. Wash the basil leaves and dry them well. Remove the leaves from the stems and discard the stems.
- Peel the garlic clove and, optionally, remove the central stem.
- Add the basil leaves, garlic, grated Parmesan cheese, and pine nuts to a food processor, blender, or container with high sides (if using an immersion blender).
- Pulse a few times to break everything down. Then slowly drizzle in the olive oil while blending until the pesto reaches your desired consistency. Scrape down the sides as needed.
- Taste the pesto and season with a pinch of salt if needed. Keep in mind that the Parmesan cheese is already salty.
- Cook the pasta according to the package directions until al dente. Then drain the pasta (reserve a little bit of the pasta water just in case) and transfer it to a large bowl.
- Add the pesto and toss until evenly coated. If needed, add a splash of the pasta water you saved to help coat the pasta evenly.
- Serve immediately with a drizzle of olive oil, more grated Parmesan cheese, and a few basil leaves for garnish.
Notes
- For a more traditional version, substitute some of the Parmigiano Reggiano with Pecorino if you can find it.
- Use fresh basil that has vibrant green leaves and no dark spots.
- Trofie, trenette, or straccetti are traditional pasta choices, but you can choose any pasta shape for this recipe. Pasta with nooks and crannies helps the pesto adhere well (rigatoni, penne, fusilli, macaroni, etc.).
- Don’t overcook the pasta. It should be al dente (cooked with a slight bite).
- You can add more garlic if you're a garlic lover.
- Pasta al pesto can be eaten hot or cold as a pasta salad. If you want to enjoy the pasta cold, rinse the cooked pasta under running water until it reaches room temperature.
Nutrition
Calories: 1098kcal | Carbohydrates: 96g | Protein: 30g | Fat: 67g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 38g | Cholesterol: 17mg | Sodium: 558mg | Potassium: 654mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4165IU | Vitamin C: 14mg | Calcium: 461mg | Iron: 6mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
