Pesto Pasta
Treat yourself to this delicious Pasta with Pesto alla Genovese ... this easy recipe is ready in minutes and bursting with fresh flavors!
Servings: 6 servings
Calories: 542kcal
Ingredients
For Pasta:
- 1 pound (454 grams) spaghetti
- kosher salt
For Pesto Sauce:
- 3 cloves garlic
- ½ cup pine nuts
- 4 cups basil leaves
- ½ cup shredded Parmesan cheese
- ½ cup extra virgin olive oil
- kosher salt
Equipment
- Dutch Oven or Pasta Pot
Instructions
Prepare Pasta:
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente.
- Remove 1 cup of pasta cooking water (set aside), then drain pasta in a colander.
Prepare Pesto:
- While pasta cooks, place garlic and pine nuts in a food processor. Process until finely chopped.
- Add basil, Parmesan, olive oil, and a little salt to garlic mixture. Process until smooth, scraping down the sides as needed.
- Season generously with additional salt to taste. Set aside.
Finish Pasta:
- Return drained pasta to pot (off heat) or place in a large bowl. Add pesto.
- Mix pasta and pesto using a pair of tongs (or two wood spoons). Add just enough of the pasta cooking water (a bit at a time) to create a cohesive sauce that coats the pasta evenly.
- Season to taste with additional salt, if needed.
- Serve pasta immediately, topped with additional shredded Parmesan cheese, if desired. Enjoy!
Notes
You can pair the pesto with other pasta shapes, too. Pretty much everything from linguine to penne will work.
I typically use about ½ cup of the pasta cooking water. You may need more (or less), depending on how well you've drained the pasta.
Check out the info before this recipe card for helpful tips, recipe variations, serving suggestions, and more.
Nutrition
Calories: 542kcal
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