Description
A quick and flavorful recipe for delicious pesto pasta that combines fresh basil, Parmesan cheese, pine nuts, and garlic, tossed with perfectly cooked spaghetti. This simple yet satisfying dish is perfect for basil lovers and can be made gluten-free with suitable pasta alternatives.
Ingredients
Scale
For the Pasta
- 8 oz Dry Spaghetti (gluten-free option available)
- Salt for boiling water
- ½ cup Reserved Pasta Water
For the Pesto Sauce
- 2 cups Fresh Basil Leaves (slightly packed)
- ½ cup Parmesan Cheese (can substitute with nutritional yeast)
- â…“ cup Pine Nuts (substitute with walnuts or almonds if needed)
- 3 cloves Garlic (roasted garlic can be used for a milder taste)
- ½ cup Extra Virgin Olive Oil (high-quality)
- Salt to taste
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the dry spaghetti and cook until al dente, about 8-10 minutes. Before draining, reserve ½ cup of the pasta cooking water, then drain the spaghetti.
- Prepare the Pesto: In a food processor, combine fresh basil leaves, Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until finely minced but not pureed.
- Incorporate Olive Oil: While the processor is running, slowly drizzle in the extra virgin olive oil. Blend until the mixture is evenly combined, maintaining a slightly coarse texture.
- Season the Pesto: Taste the pesto and add salt according to your preference, pulsing briefly to mix.
- Toss the Pasta: Place the drained spaghetti into a large serving bowl. Add ¼ cup of the reserved pasta water and toss to coat the pasta evenly.
- Combine Pasta and Pesto: Gently fold the pesto sauce into the coated pasta. Add more reserved pasta water if needed to achieve a smooth consistency.
- Serve: Garnish with extra Parmesan cheese and pine nuts before serving for added flavor and texture.
Notes
- Use gluten-free pasta to make the dish gluten-free.
- Roasted garlic can be used instead of raw for a milder flavor.
- Substitute pine nuts with walnuts or almonds if preferred or for allergies.
- Reserve pasta water is crucial for adjusting the pesto’s consistency.
- Pesto can be stored in an airtight container in the refrigerator for up to 3 days.
