Homemade Pesto Pasta Recipe
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 as a main course, 8-10 as a side dish
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Calories
553 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Pesto Pasta Recipe
Description
The Homemade Pesto Pasta Recipe starts by cooking pasta until al dente and reserving some of the pasta water. Meanwhile, a sauce is prepared in a food processor by pureeing garlic, toasted pine nuts, and Parmesan cheese, then blending in fresh basil and olive oil to form an emulsified pesto. A squeeze of lemon juice and salt and pepper finish the sauce.
When combined with the hot pasta, adding pasta water by increments helps loosen the pesto to coat the noodles evenly without being too thick. The addition of cherry tomatoes provides a bright contrast to the rich, herbaceous sauce. This method results in a fresh, vibrant pasta dish with a balance of creamy, nutty, and bright lemon flavors.
This pasta serves well as a main dish or side, showcasing fresh basil and pine nuts, and benefits from using freshly grated Parmesan and well-toasted nuts for a deeper flavor profile.
Ingredients
- 1 pound bucatini pasta spaghetti or other favorite noodle
- 1 garlic cloves
- ½ cup pine nuts toasted
- 2 cups basil washed and stemmed and finely packed, fresh leaves
- ½ cup olive oil
- ½ cup Parmesan Cheese fresh grated, plus more for garnish
- ½ lemon , juiced
- ½ teaspoon kosher salt
- black pepper fresh ground
- cherry tomato
Instructions
- Cook the spaghetti or other pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta and reserve 1 cup of the cooking water.
- While pasta is cooking, add the roughly chopped garlic, toasted pine nuts, and finely grated parmesan cheese to a food processor and process until smooth. Then, add in the basil. Pulse a few times until chopped then let it run as you drizzle the olive oil into the processor as it runs until emulsified. Season with kosher salt and freshly ground black pepper, give a squeeze of lemon juice, and whiz again until combined. Taste for seasoning and adjust to your liking.
- Toss the hot pasta with the pesto in a large bowl and add reserved pasta water ¼ cup at a time or until saucy. Top with the cherry tomatoes and season with more salt and pepper if desired and garnish with more parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6as a main course, 8-10 as a side dish
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 59g | 20% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 6mg | 2% |
| Sodium | 333mg | 14% |
| Potassium | 282mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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