Fresh and Easy Pesto Pasta
A bright and flavorful meal that comes together in less than twenty minutes.
recipesbynani.comThere is something so special about a bowl of pasta tossed in fresh, fragrant pesto. It is one of those classic dishes that feels fancy even though it is incredibly simple to pull together on a busy weeknight.
My favorite trick for this recipe is to save a little bit of the pasta water before draining the noodles. Adding that starchy water to the sauce helps it cling to the pasta perfectly, making every bite extra silky and delicious.
🧺 Ingredients
- 1 pound of your favorite pasta like penne or fusilli
- 2 cups fresh basil leaves packed
- 1/2 cup grated parmesan cheese
- 1/3 cup pine nuts toasted
- 3 cloves garlic peeled
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
While the pasta cooks, combine the basil, parmesan cheese, pine nuts, and garlic in a food processor or blender.
- 3
Pulse the mixture a few times until it is coarsely chopped.
- 4
With the processor running on low, slowly drizzle in the olive oil until the sauce is smooth and creamy.
- 5
Scoop out about a half cup of the starchy pasta water before draining your cooked noodles.
- 6
Transfer the pasta back into the pot and stir in the pesto sauce along with a splash of the reserved water until everything is well coated.
- 7
Season with salt and pepper to your liking and serve immediately.
💡 Tips
Serve your pasta with an extra sprinkle of parmesan cheese or some fresh cherry tomatoes on top. You can store leftover pesto in the fridge for up to three days if you keep it in an airtight container with a thin layer of olive oil on top to prevent browning.
Made this recipe? Let us know how it went.
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