Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Ingredients:
For the Pesto:
- 2 cups packed fresh basil leaves, washed and dried
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts (toasted for extra flavor)
- 2-3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
For the Pasta:
- 1 pound (450g) of your favorite pasta shape (spaghetti, penne, fusilli all work well)
- Salt for pasta water
- 1/4 cup reserved pasta cooking water
- Freshly grated Parmesan cheese, for serving
Instructions:
1. Make the Pesto:
- Toast the pine nuts (optional): In a dry skillet over medium heat, toast the pine nuts until lightly golden brown and fragrant, about 2-3 minutes. Watch carefully to prevent burning.
- Combine ingredients: In a food processor or blender, combine the basil leaves, Parmesan cheese, toasted pine nuts, garlic, salt, and pepper. Pulse until coarsely chopped.
- Add olive oil: While the machine is running, slowly drizzle in the olive oil and process until a smooth (but slightly textured) pesto forms. Taste and adjust seasoning if necessary.
2. Cook the Pasta:
- Salt the water: Bring a large pot of salted water to a rolling boil.
- Cook pasta: Add your pasta and cook according to package directions until al dente (slightly firm to the bite).
- Reserve pasta water: Before draining the pasta, scoop out about 1/4 cup of the starchy pasta cooking water and set aside.
3. Assemble the Pasta:
- Combine pasta and pesto: In a large bowl, combine the cooked pasta with enough pesto to generously coat it (usually about 1/2 to 3/4 cup).
- Loosen with pasta water: Add a splash of the reserved pasta water to help create a silky sauce that clings to the noodles. Toss well. Add more pasta water if needed.
- Adjust seasoning: Taste and adjust salt and pepper if needed.
4. Serve:
- Divide the pasta into bowls and top with freshly grated Parmesan cheese and a few fresh basil leaves, if desired. Serve immediately.
Tips:
- Don’t overcook the pasta. Al dente pasta provides better texture.
- Use high-quality ingredients. Fresh basil and good Parmesan cheese make a real difference.
- Pasta water is your secret weapon. It helps the sauce bind to the pasta and adds a touch of saltiness.
- Make it creamy: Add a splash of heavy cream with the pesto for an extra rich sauce.
- Variations: Toss in cooked vegetables like cherry tomatoes or asparagus, or add grilled chicken or shrimp.
Enjoy your homemade pesto pasta!
