Pesto Pasta
Fresh basil pesto coats warm pasta in under 20 minutes. A simple, vibrant dinner that tastes restaurant-quality.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
freshsimpleitalianvegetariancreamytenderweeknightpasta
Ingredients
- 2 cups, packed fresh basil
- 3 cloves garlic cloves
- ½ cup parmesan cheese, grated
- ¼ cup pine nuts
- ½ cup olive oil
- 8 oz spaghetti or linguine
Instructions
- 1
Add basil, garlic, parmesan, and pine nuts to a food processor.
- 2
Pulse until basil is finely chopped but still has texture, ~15 seconds.
- 3
Drizzle in olive oil while pulsing until pesto reaches spreadable consistency.
- 4
Boil salted water in a large pot. Add pasta and cook until al dente, ~9 minutes.
- 5
Drain pasta, reserving 1 cup pasta water. Return pasta to pot.
- 6
Add pesto and toss over low heat, adding pasta water 1 tbsp at a time until creamy.
- 7
Serve immediately.
Tools you’ll need
- food processor
- large pot (4–6 quart)
- colander
- wooden spoon or pasta tongs
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