Pesto Pasta
Pasta tossed in a fresh basil and pine nut sauce from Genoa.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
- 2
While the pasta is cooking, make the pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmigiano-Reggiano, garlic, salt, and black pepper.
- 3
Pulse the food processor a few times until the ingredients are coarsely chopped.
- 4
With the food processor running on a low speed, slowly stream in the extra virgin olive oil until the pesto is smooth and emulsified.
- 5
Place the drained, hot pasta in a large serving bowl. Add the fresh pesto sauce to the pasta.
- 6
Toss the pasta and pesto together. If the sauce is too thick, add a splash of the reserved hot pasta water to thin it out and help it coat the noodles evenly. Serve immediately.
Plan it in Listahan
Add Pesto Pasta to your week, check it against your household's allergens, and build the shopping list automatically.