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Pesto Pasta
It's made with hearty spaghetti and a generous coating of herbaceous, fresh basil pesto sauce. Then it's finished with sharp, aged parmesan and rich pine nuts for a toasty crunch.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 oz. spaghetti dry
- salt to taste
- 3 cups (slightly packed, 65g) basil fresh leaves
- 1/2 cup finely shredded (35g) Parmesan Cheese plus more for serving if desired
- 1/4 cup (36g) pine nuts (toasted or raw), plus more for serving if desired
- 2 medium garlic peeled and smashed, cloves
- 1/2 cup extra virgin olive oil
- 1/2 cup pasta cooking water divided
Instructions
- Cook spaghetti in salted water to al dente according to package directions. Before draining be sure to reserve the 1/2 cup pasta water.
- To a 7-cup food processor add basil leaves, parmesan, pine nuts and garlic. Cover with lid and pulse in short bursts until finely minced.
- Scrape down food processor. Cover, then with food processor running pour olive oil in through the feed tube of the lid. Don't over-process, just blend.
- Season with salt to taste.
- Drain pasta once al dente then add to a large serving bowl. Pour in 1/4 cup pasta water and toss. Let it cool 1 - 2 minutes.
- Add all of the pesto and toss. Thin with up to 1/4 cup more pasta water as desired and garnish with more parmesan and pine nuts if desired.
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