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Pasta Pesto

A delicious and quick pasta with homemade basil pesto. Ideal for those lazy evenings.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Cuisine: Italian
Keyword: Vegetarian
Difficulty: Easy
Course: Pasta
Servings: 2 people
Calories: 738kcal
Author: Brecht

Equipment

  • Food processor
  • Small skillet
  • Large pot

Ingredients

  • 6 oz tagliatelle

Fresh Pesto

  • ¼ cup pine nuts
  • 1 clove garlic
  • ¼ tsp salt
  • 1 ¾ oz basil leaves about 2 packed cups
  • ¼ cup olive oil extra virgin
  • 1 oz Parmesan cheese freshly grated
US Customary - Metric

Instructions

Fresh Pesto (you can make this in advance)

  • Toast 1/4 cup pine nuts in a dry skillet over medium heat until golden, 2 to 3 minutes. Keep an eye on them: they burn quickly.
  • Put 1 clove garlic, the toasted pine nuts and 1/4 tsp salt in a food processor and pulse until finely chopped.
  • Add 1 3/4 oz basil leaves, keeping a few leaves for serving, and pulse into a coarse paste.
  • With the motor running, pour in 1/4 cup olive oil. Add 1 oz Parmesan cheese and pulse just until combined.

Finish the dish

  • Bring a large pot of salted water to a boil and cook 6 oz tagliatelle until al dente, 8 to 10 minutes. Save a few tablespoons of the cooking water.
  • Drain the pasta and put it back in the pot. Stir in the pesto, adding a splash of the cooking water until it coats every strand.
  • Serve right away, with the reserved basil leaves on top.

Notes

Make the pesto up to 3 days in advance. Keep it in a jar with a thin layer of olive oil on top so it stays green. It also freezes well in an ice cube tray.

Nutrition

Calories: 738kcal | Carbohydrates: 65g | Protein: 20g | Fat: 45g | Saturated Fat: 7.5g | Cholesterol: 55mg | Sodium: 530mg | Potassium: 390mg | Fiber: 3.5g | Sugar: 2.6g | Vitamin A: 1375IU | Vitamin C: 5mg | Calcium: 243mg | Iron: 5mg
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