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Pasta Pesto

Brecht
A delicious and quick pasta with homemade basil pesto. Ideal for those lazy evenings.
4.57 from 65 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Pasta
Cuisine Italian
Servings 2 people
Calories 738 kcal

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

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: 738kcalCarbohydrates: 65gProtein: 20gFat: 45gSaturated Fat: 7.5gCholesterol: 55mgSodium: 530mgPotassium: 390mgFiber: 3.5gSugar: 2.6gVitamin A: 1375IUVitamin C: 5mgCalcium: 243mgIron: 5mg
Keyword Vegetarian
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