Creamy Basil Pesto Pasta (Printer-Friendly)
Fresh pesto, basil, cheese and pasta combine for a rich, flavorful dish ready in minutes. Hearty and satisfying.
# What You'll Need:
→ Pasta
01 -
400 grams dried spaghetti
02 -
1 tablespoon kosher salt
→ Pesto Sauce
03 -
75 grams fresh basil leaves
04 -
2 medium garlic cloves
05 -
40 grams toasted pine nuts
06 -
0.5 teaspoon kosher salt
07 -
0.25 teaspoon freshly ground black pepper
08 -
2 tablespoons freshly squeezed lemon juice
09 -
30 grams grated Parmesan cheese
10 -
30 grams grated Pecorino Romano cheese
11 -
120 milliliters extra virgin olive oil
→ To Serve
12 -
Freshly grated Parmesan cheese, for serving
# Steps to Follow:
01 -
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt, then add spaghetti and cook according to package instructions until al dente. Reserve 120 milliliters pasta water before draining.
02 -
While the pasta cooks, combine fresh basil leaves, garlic cloves, toasted pine nuts, 0.5 teaspoon kosher salt, and freshly ground black pepper in a blender or food processor. Pulse 10–15 times until roughly chopped.
03 -
Add lemon juice, Parmesan, Pecorino Romano, and olive oil to the blender. Blend until the mixture is smooth and uniform.
04 -
Transfer drained spaghetti to a large bowl. Add pesto and toss to coat. Gradually add reserved pasta water as needed until noodles are evenly coated and the sauce reaches the desired consistency.
05 -
Portion pesto pasta into serving bowls and top generously with grated Parmesan cheese. Serve immediately.
# Extra Suggestions:
01 -
Reserve some starchy pasta water to help the pesto sauce cling to the noodles and achieve a silky texture.