Fresh Pesto Pasta
Bright, herbaceous pesto tossed with hot pasta in under 20 minutes. Basil, garlic, pine nuts, and Parmesan create a sauce that needs no cream.
- Total time
- 18 min
- Servings
- 2
- Calories
- 742
- Protein
- 24g
Ingredients
- 2 cups fresh basil leaves, packed
- 2 cloves garlic cloves, roughly chopped
- ⅓ cup pine nuts
- ½ cup Parmesan cheese, grated
- ½ cup olive oil
- 8 oz penne or spaghetti
Instructions
- 1
Pulse basil, garlic, and pine nuts in a food processor until coarsely chopped, ~1 minute.
- 2
Add Parmesan and pulse 3–4 times to combine.
- 3
With the motor running, drizzle in olive oil until the pesto is creamy and spreadable.
- 4
Boil salted water in a large pot. Add pasta and cook until al dente, ~9 minutes.
- 5
Reserve 1 cup pasta water, then drain the pasta.
- 6
Return pasta to the pot and stir in pesto. Add pasta water 1/4 cup at a time until silky.
- 7
Serve immediately with extra Parmesan and fresh basil if desired.
Tools you’ll need
- food processor
- large pot
- colander
- wooden spoon
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