Pesto Pasta
A quick and flavorful pasta dish tossed in fresh basil pesto, perfect for a satisfying meal.
Ingredients
Pasta
- 12 ounces rotini or penne pasta
Basil leaves
- 2 cups fresh basil leaves (or spinach if substituting)
Cheese
- 1/3 cup grated Parmesan cheese
Nuts
- 1/4 cup pine nuts (walnuts, or sunflower seeds)
Garlic
- 2 cloves garlic cloves (peeled)
Oil
- 1/2 cup olive oil
Lemon juice
- Juice from half a lemon (optional) lemon juice
Seasonings
- to taste salt and pepper
Pasta water
- 1/4 cup reserved pasta water
Instructions
- Cook pasta in salted water until al dente, then drain and reserve 1/4 cup of water.
- In a food processor, blend basil, Parmesan, nuts, and garlic until chopped.
- Stream in olive oil until smooth, then add lemon juice, salt, and pepper.
- Toss the pesto with the cooked pasta, adding reserved water if needed for creaminess.
- Serve warm, garnished with extra Parmesan or basil if desired.
Notes
For a creamier pesto, add a bit more olive oil or reserved pasta water.