Easy and quick Pesto Pasta is made with fresh basil pesto tossed with tender, perfectly cooked pasta. A great weeknight dinner!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner, lunch
Cuisine: Italian
Keyword: baked spaghetti, basil pesto, pesto pasta
Servings: 6
Calories: 479kcal
Author: Kellie
Cost: $5
Equipment
1 saucepan
Ingredients
For the Basil Pesto:
4ouncespine nuts
4cupsfresh basil
3garlic cloves
1cupcoarsely grated Parmesan cheese
1tablespoonlemon zest
1cupolive oil
Kosher salt and fresh ground pepperto taste
For the Pasta:
1poundSpaghetti or other pasta
1tablespoonkosher salt
Extra parmesan cheesefor serving
Instructions
For the Pesto:
Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes.
In the bowl of a food processor, add 1/2 the pine nuts, 3 cups basil, 2 garlic cloves, 1/2 cup cheese and lemon zest. Process the ingredients until finely chopped, approximately 30 seconds.
While the processor is still running on low speed, slowly drizzle 3/4 cup of olive oil and prices until a smooth paste begins to form. Stop the food processor and scrape down the sides of the bowl.
Add the remaining pine nuts, basil, garlic and cheese to the bowl. Pulse until finely chopped.
Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil. Season with salt and pepper, to taste.
This step can be done up to 5 days in advance. Store in an airtight container in the refrigerate until ready to use.
Bring a large pot water to a boil and season with salt.
Add the pasta to the water and cook according to the package instructions to al dente.
Transfer the pasta to a large bowl and reserve 1 cup of the cooking liquid.
Add the pesto to the pasta and toss to coat.
Stir in the remaining cooking liquid 1/4 cup at a time until the desired consistency. (You may not need all the cooking liquid.)
Season with salt and pepper, to taste.
Serve hot with parmesan cheese, if desired.
Notes
Basil Pesto can be made up to 5 days in advance and stored in an airtight container in the refrigerator until ready to use.