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#Pasta al pesto

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, blender or food processor, wooden spoon, measuring cups, and spoons.

Ingredients

  

• For the Pesto Sauce:
• 2 cups fresh basil leaves about 2 ounces
• 1/4 cup pine nuts or walnuts for a budget-friendly option
• 2-3 cloves garlic peeled
• 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Juice of half a lemon optional, for brightness
• For the Pasta:
• 12 ounces pasta spaghetti, linguine, or your choice
• Salt for boiling water

Instructions

 

• Step 1: Cook the Pasta
• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to the package instructions until al dente.
• Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
• Step 2: Prepare the Pesto Sauce
• In a blender or food processor, combine the basil, pine nuts, garlic, and Parmesan cheese.
• Pulse a few times until coarsely chopped.
• With the motor running, slowly add the olive oil until the mixture is smooth and creamy.
• Season with salt and pepper to taste. If desired, squeeze in the lemon juice for an extra kick.
• Step 3: Combine and Serve
• In the pot you used for the pasta, combine the drained pasta and pesto.
• If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
• Toss everything together until the pasta is well coated.
• Serve immediately, garnished with extra Parmesan cheese and a sprinkle of pine nuts if desired.
• Variations
• Vegan Version: Substitute Parmesan with nutritional yeast and ensure your pasta is egg-free.
• Nut-Free Option: Use sunflower seeds or omit nuts altogether.
• Add-Ins: For extra nutrition, toss in some cooked vegetables like cherry tomatoes, spinach, or peas.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a heartier meal.

Pasta al Pesto is one of those dishes that can instantly transport you to the sun-kissed hills of Italy. With its vibrant green sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, it’s both delicious and easy to prepare. Whether you’re hosting a dinner party or just whipping up something quick for yourself, this dish is versatile enough to suit any occasion. From my personal experience, this recipe is a must-have in any kitchen.

Notes on What to Expect

When making Pasta al Pesto, expect a burst of fresh flavors from the basil and a creamy texture from the nuts and cheese. It’s a dish that celebrates simplicity while offering endless possibilities for variation. When served hot or cold as a pasta salad, this recipe is bound to impress.

Let me show you how I make this delicious Pasta al Pesto, and get ready to enjoy a plate of Italian goodness.

Meal Facts

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Time to Stand: None
• Total Time: 20 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 400 per serving
• Cost of Ingredients: $10 – $15
• Cuisine: Italian
• Course: Main dish
• Equipment Needed: Large pot, blender or food processor, wooden spoon, measuring cups, and spoons.
• Check out the right equipment and Ingredients that you need for making  Pasta con Pesto   here

Ingredients

For the Pesto Sauce:

• 2 cups fresh basil leaves (about 2 ounces)
• 1/4 cup pine nuts (or walnuts for a budget-friendly option)
• 2-3 cloves garlic, peeled
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Juice of half a lemon (optional, for brightness)

For the Pasta:

• 12 ounces pasta (spaghetti, linguine, or your choice)
• Salt for boiling water
• Check out the right equipment and Ingredients that you need for making  Pasta con Pesto   here

Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Prepare the Pesto Sauce

1. In a blender or food processor, combine the basil, pine nuts, garlic, and Parmesan cheese.
2. Pulse a few times until coarsely chopped.
3. With the motor running, slowly add the olive oil until the mixture is smooth and creamy.
4. Season with salt and pepper to taste. If desired, squeeze in the lemon juice for an extra kick.

Step 3: Combine and Serve

1. In the pot you used for the pasta, combine the drained pasta and pesto.
2. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
3. Toss everything together until the pasta is well coated.
4. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of pine nuts if desired.

Variations

• Vegan Version: Substitute Parmesan with nutritional yeast and ensure your pasta is egg-free.
• Nut-Free Option: Use sunflower seeds or omit nuts altogether.
• Add-Ins: For extra nutrition, toss in some cooked vegetables like cherry tomatoes, spinach, or peas.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a heartier meal.
• Check out the right equipment and Ingredients that you need for making  Pasta con Pesto   here

Tips and Substitutions

• Herb Substitutes: If fresh basil isn’t available, consider using spinach, arugula, or parsley.
• Cheese Alternatives: If you’re dairy-free, use a nut-based cheese or omit the cheese entirely.
• Oil Variations: For a different flavor profile, try using avocado oil or a blend of oils.

Nutritional Information (per serving)

• Calories: 400
• Protein: 12g
• Carbohydrates: 52g
• Fat: 18g
• Fiber: 3g
• Sodium: Varies based on salt added

Troubleshooting Tips

• Pesto Too Thick: If the pesto is too thick, gradually add more olive oil or reserved pasta water until it loosens up.
• Pasta Overcooked: If you accidentally overcook your pasta, try adding a splash of olive oil or a spoonful of pesto to salvage it.
• Pesto Discoloration: To keep your pesto looking vibrant, store it in an airtight container and press a layer of plastic wrap against the surface before sealing.