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Fresh Basil Pesto Pasta

Ingredients · Serves 4 · Prep 15 min · Total 30 min

  • Pesto
  • ⅓ cup pine nuts
  • 2 cloves garlic, peeled
  • 2 cups fresh basil leaves, packed
  • ½ cup parmesan, finely grated
  • ½ cup extra-virgin olive oil
  • 1 tbsp lemon juice
  • ¼ tsp kosher salt
  • Pasta
  • 1 lb fusilli or penne
  • 1 tbsp kosher salt, for the pasta water
  • 1 cup cherry tomatoes, halved (optional)
simmerbee.com/r/pesto-pasta-basilSimmerbeeCard 1 · front

Fresh Basil Pesto Pasta

Steps

  1. Toast the pine nuts in a dry skillet over medium-low heat, shaking the pan often, until golden. They burn quickly, so stay close.
  2. Tip the nuts onto a plate to cool.
  3. Bring a large pot of water to a boil and add 1 tablespoon salt.
  4. Pulse the garlic and pine nuts in a food processor until finely chopped.
  5. Add the basil and parmesan and pulse until finely chopped, scraping down the bowl once.
  6. With the machine running, pour in the olive oil in a steady stream until the pesto is mostly smooth.
  7. Add the lemon juice and 1/4 teaspoon salt and pulse to mix.
  8. Cook the pasta until al dente.
  9. Scoop out 1 cup of the pasta water, then drain the pasta.
  10. Return the pasta to the empty pot off the heat. Add the pesto and 1/4 cup pasta water and toss until glossy, adding more water a splash at a time if it looks dry.
  11. Fold in the cherry tomatoes, if using, and serve right away.