If you’re looking for a meal that’s both simple and full of bold flavors, pesto pasta is the answer. This classic Italian dish combines al dente pasta with the rich, herbaceous goodness of fresh basil pesto, making it a versatile option for lunch, dinner, or even a fancy dinner party.
How to Make Pesto Pasta
Making pesto pasta is incredibly straightforward. With just a few ingredients and minimal cooking, you can whip up this dish in no time. Whether you’re a seasoned chef or a kitchen novice, this recipe is foolproof and sure to impress.
Step-by-Step Instructions
- Cook the Pasta: Bring a pot of water seasoned with salt to a boil. Add your favorite pasta and cook until al dente. Save ½ cup of pasta water, then drain the pasta.
- Prepare the Pesto: While the pasta cooks, combine fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper in a food processor. Blend until smooth.
- Toss Together: In a large pan, mix the cooked pasta with the pesto. Incorporate a small amount of the reserved pasta water to ensure the pasta is evenly coated.
- Serve: Plate the pesto pasta and top with extra Parmesan cheese, a drizzle of olive oil, and freshly cracked black pepper.
Pesto Pasta
4
servings10
minutes15
minutesIngredients
12 oz pasta (spaghetti, penne, or your choice)
2 cups fresh basil leaves
2 cloves garlic
¼ cup pine nuts
½ cup grated Parmesan cheese
½ cup olive oil
Salt and pepper to taste
Directions
- Bring a pot of water seasoned with salt and cook pasta until al dente. Save ½ cup of pasta water, then drain the pasta.
- Blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper in a food processor to make pesto.
- Combine the cooked pasta and pesto in a pan, adding pasta water as needed for even coating.
- Serve immediately with Parmesan and a drizzle of olive oil.
FAQ
Q: Can I use store-bought pesto?
A: Absolutely! Store-bought pesto is a great time-saver. Look for high-quality options with fresh ingredients.
Q: How do I store leftover pesto pasta?
A: Place them sealed in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of olive oil or water to restore moisture.
Q: Can I make the pesto in advance?
A: Yes, homemade pesto can be stored in the refrigerator for up to a week or frozen for up to 3 months.
Q: What pasta works best with pesto?
A: Spaghetti, penne, fusilli, or linguine all pair wonderfully with pesto, as they hold the sauce well.
