Pasta with Pesto
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Pasta with Pesto
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Pesto Pasta is a deliciously cheesy, garlicky and herbaceous meal with the option of roasted veggies! It’s light, vibrant and comforting, brimming with peppery basil, nutty pine nuts, zingy garlic, rich olive oil, a kiss of lemon, and a crescendo of Parmesan cheese. Best of all, this Pesto Pasta recipe is easy to whip up in less than 30 minutes and is extremely flexible – use almonds, arugula, walnuts, kale, etc. and add any protein. Serve this Basil Pesto Pasta with garlic bread and Caesar salad for an easy fresh taste of summer!
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Ingredients
PASTA
- 1 pound linguine or thin spaghetti
- 1 cup reserved pasta water (you will not use all of it)
- 2 tablespoons lemon juice
- 1/2 cup freshly grated Parmigiana Reggiano, or more to taste
PESTO
- 2 cups fresh basil leaves, tightly packed
- 3/4 cup freshly grated Parmigiana Reggiano (use ½ cup if not freshly grated)
- 1/2 cup raw, unsalted pine nuts (the best substitute is cashews)
- 3 garlic cloves, peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
ROASTED VEGETABLES (OPTIONAL)
- 1 tablespoon olive oil
- 1 12 oz. pkg. cherry tomatoes
- 1 small zucchini halved and sliced 1/2-inch thick
- 1/2 bunch asparagus, ends trimmed, cut into 1” pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prep: Preheat oven to 400°F. Begin boiling the water for the pasta.
- Pesto: Preheat a skillet over medium-high heat (without any oil). Add pine nuts and toast until golden in spots. Immediately transfer the nuts to a food processor so they don’t continue to cook.
- Add the remaining pesto ingredients EXCEPT the olive oil (basil through pepper) to the food processor. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until it is completely combined; set aside.
- Roasted Vegetables: Add vegetables to a baking sheet lined with foil or a non-stick mat. Toss with 1 tablespoon olive oil, 2 tablespoons homemade pesto, ½ teaspoon salt and 1/4 teaspoon pepper. (There will be a generous amount of oil/pesto – this will transfer to the pasta later). Roast at 400 degrees F in a single layer for 12-15 minutes or until asparagus is crisp-tender.
- Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup pasta water before you drain the pasta.
- Combine: Add drained pasta to a very large mixing bowl or cold pot, OFF HEAT along with all of the pesto, ¼ cup reserved pasta water and 2 tablespoons lemon juice. Toss to coat the pasta. Stir in roasted vegetables and pan juices; toss again, adding reserved pasta water a little at a time if needed to make the pasta silky and saucy, rather than dry and sticky. You can also alternate the reserved pasta water with a drizzle of olive oil if you like. Taste, and season with additional salt, pepper and lemon juice if desired.
- Serve immediately, garnished with plenty of freshly grated Parmigiana Reggiano, and freshly cracked pepper.
Notes
- This Pesto Pasta recipe can be made completely in advance or you can prepare the individual ingredients ahead of time:
- Basil Pesto Pasta reheats like a dream in the microwave or on the stovetop. You may need to add a little olive oil and/or water if the pasta looks dry.
- Watch the olive oil: Different olive oils have different flavors and strengths, even extra virgin olive oil, so choose what you like best.
- Don’t over-process the olive oil or your pesto sauce will taste bitter: Extra virgin olive oil is super sensitive to mechanical agitation – as in a blender or a food processor. Meaning, if you over-process the oil, its polyphenols can break away from the fatty acids causing oxidation which will make the pesto taste bitter. If you’re worried about this, you may stir the olive oil in by hand.
- Cook the pasta in less water. I recommend cooking the pasta in a large Dutch oven so that it will fit the length of the dish, allowing you to use less water. This will make the water extra starchy, which creates the most luscious glossy, thick pesto sauce (see below).
- Adjust the Pesto Pasta recipe to taste: As with all recipes, it is important to make this recipe right for YOU, especially because pesto is made with living ingredients that will vary in brightness, saltiness, and overall intensity of flavor. You may find you need extra Parmesan, an extra squeeze of lemon or loads of freshly cracked pepper. So, prepare to be flexible!
- Recipe variations: See post for lots of recipe variations such as making it creamy, adding chicken, using different nuts, etc.
- Vegan Pesto Pasta: Substitute the cheese with a non-dairy cheese or add 3 tablespoons of nutritional yeast. Nutritional yeast is nutty and cheesy.
- Gluten Free Pesto Pasta: Use your favorite gluten free pasta. The rest of the ingredients are gluten free.
- Pesto: Can be prepared and refrigerated for up to three days. It’s a fresh sauce, so it doesn’t have a long shelf life.
- Parmesan: Can be grated and stored in an airtight container in the fridge until ready to use.
- Veggies: Can be chopped or sliced, then stored in an airtight container in the fridge until ready to roast. I don’t recommend roasting the veggies and then assembling the pasta at a later date. Roast the veggies just before assembling the pasta for the best flavor and texture.
- Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 30-second intervals until warmed through.
- Stove: For larger portions, reheat pasta gently on the stove over medium-low heat, stirring occasionally.
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