Pesto Pasta

Name: Pesto Pasta
Total time: 20 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 12 oz pasta (linguine or spaghetti); 2 cups tightly packed fresh basil leaves; 1/3 cup pine nuts (lightly toasted); 1/2 cup grated Parmigiano-Reggiano cheese; 3 cloves garlic; 1/2 cup high-quality extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Pasta tossed in a fresh basil and pine nut sauce from Genoa.

20 minutes

Serves 3

Dinner

Contains common allergens

Dairy Tree nut Wheat

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Instructions

6 steps

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.

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