Classic Pesto Pasta
This simple yet flavorful pesto pasta recipe combines al dente pasta with a vibrant homemade basil pesto. It's a quick and satisfying meal perfect for a weeknight dinner or a casual lunch. Fresh basil, garlic, pine nuts, and Parmesan cheese create a rich and aromatic sauce.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 806 kcal
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 340 gpasta, such as spaghetti or fettuccine
- 1 tbspsalt, for pasta water
pesto
- 2 cupfresh basil, packed
- 0.33 cuppine nut, toasted
- 2 clovegarlic, peeled
- 0.5 cupparmesan cheese, grated
- 0.5 cupolive oil, extra virgin
- 1 tbsplemon juice, freshly squeezed
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
food processor · large pot · colander
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil.
About 5 min
Cook’s note: Using plenty of salt in the pasta water seasons the pasta from the inside out.
- 2
While the water heats, prepare the pesto. In a food processor, combine the fresh basil, pine nuts, garlic, Parmesan cheese, lemon juice, salt, and black pepper.
About 3 min
Cook’s note: Toasting pine nuts lightly in a dry pan before adding them to the pesto enhances their flavor.
- 3
Pulse the mixture until finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
About 2 min
Cook’s note: Stop and scrape down the sides of the food processor as needed to ensure everything is incorporated.
- 4
Add the pasta to the boiling water and cook according to package directions until al dente.
About 8 min
Cook’s note: Al dente means the pasta is cooked through but still firm to the bite.
- 5
Before draining the pasta, reserve about the starchy pasta cooking water.
Cook’s note: This water helps to emulsify the sauce and make it extra silky.
- 6
Drain the pasta thoroughly and immediately return it to the empty pot.
- 7
Add the prepared pesto to the hot pasta and toss well to coat. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
About 2 min
Cook’s note: You can also add a little extra olive oil if you prefer a richer sauce.
- 8
Serve immediately, optionally garnished with extra grated Parmesan cheese or a fresh basil leaf.
Per serving
Nutrition
- Calories
- 806.1kcal
- Protein
- 24.9g
- Carbs
- 66.2g
- Fat
- 50.5g
- Fibre
- 3.6g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pesto pasta in an airtight container in the refrigerator.
Reheat gently in a pan over low heat, adding a splash of water or olive oil if needed to loosen the sauce. Microwaving is also an option.