Pesto Pasta

Discover the secret to quick and delicious Pesto Pasta with this easy guide Transform simple ingredients into a gourmet meal in minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 people

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups fresh basil leaves
2-3 cloves garlic
1/4 cup pine nuts toasted
1/2 cup grated Parmesan cheese preferably Parmigiano-Reggiano
1/2 cup extra virgin olive oil
to taste Salt and pepper
1 package (approx. 12 oz) pasta of choice e.g., spaghetti or fettuccine

Equipment

Food Processor
Pot for Cooking Pasta
Colander for Draining Pasta
Large Bowl
Whisk

Method

Cook the pasta according to package instructions until al dente, reserving 1 cup of pasta water before draining.
In a food processor, combine basil leaves, garlic, toasted pine nuts, and Parmesan cheese.
Pulse the ingredients until finely chopped.
With the food processor running, slowly drizzle in olive oil until the mixture becomes a smooth sauce.
Season the pesto with salt and pepper to taste.
Return the drained pasta to the warm pot.
Add the pesto sauce to the pasta and toss to combine.
Gradually add reserved pasta water, a little at a time, until the sauce clings to the pasta and reaches the desired consistency.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 15gFat: 22gSaturated Fat: 4gCholesterol: 10mgSodium: 200mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This recipe is flexible and can be adjusted to suit personal preferences or dietary needs, including vegan adaptations.