Description
Indulge in this vibrant 30-Minute Pesto Pasta featuring fresh basil, roasted pine nuts, and Parmesan. A quick dish perfect for busy weeknights!
Ingredients
Scale
- 8 oz spaghetti or fusilli
- 2 cups fresh basil leaves
- 3 garlic cloves
- 1/3 cup roasted pine nuts (plus extra for garnish)
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve some pasta water before draining.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast pine nuts for about 3-4 minutes, stirring frequently until golden brown.
- Make the Pesto: In a food processor, combine basil leaves, garlic, toasted pine nuts (set some aside for garnish), grated Parmesan cheese, salt, and pepper. Blend while slowly drizzling in olive oil until smooth.
- Combine Pasta and Pesto: Return drained pasta to the pot or a large bowl. Add pesto and reserved pasta water as needed for creaminess. Toss until well combined.
- Serve: Plate the pasta and top with additional roasted pine nuts and extra Parmesan if desired.
- Enjoy: Savor your homemade pasta creation in just half an hour!
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 525
- Sugar: 2g
- Sodium: 210mg
- Fat: 40g
- Saturated Fat: 7g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 20mg
Keywords: - Substitute pine nuts with walnuts or skip nuts for a nut-free version. - Add cooked chicken or sautéed vegetables like cherry tomatoes or spinach for extra nutrition. - Store leftovers in an airtight container for up to three days.