Description
This classic Pesto Pasta recipe features al dente pasta tossed in a vibrant, creamy basil pesto sauce made from fresh basil leaves, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil. Garnished with cherry tomatoes and arugula, it’s a fresh and flavorful Italian-inspired dish perfect for a quick weeknight dinner or a gathering with friends.
Ingredients
Scale
Pasta
- 400 grams Pasta (spaghetti, fusilli, or your favorite shape)
Pesto Sauce
- 2 cups Fresh basil leaves
- 2-3 cloves Garlic
- 1/4 cup Pine nuts (lightly toasted)
- 1/2 cup Freshly grated Parmesan cheese
- 1/2 cup Extra virgin olive oil
- Salt to taste
- Freshly cracked black pepper to taste
Garnish
- Cherry tomatoes
- Arugula
- Additional grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta using a colander and set aside.
- Prepare the Pesto Base: While the pasta cooks, place fresh basil leaves, garlic cloves, and pine nuts into a food processor. Pulse until the ingredients are finely chopped, scraping down the sides as needed to ensure even blending.
- Add Parmesan Cheese: Add the grated Parmesan cheese to the basil mixture in the food processor. Pulse again until the cheese is fully incorporated into the mixture.
- Emulsify the Sauce: With the food processor running, slowly drizzle in the extra virgin olive oil to emulsify the sauce. If the pesto appears too thick, add a small amount of the reserved pasta cooking water gradually until your desired consistency is achieved.
- Season the Pesto: Season the pesto with salt and freshly cracked black pepper to taste. Adjust seasoning carefully, considering the saltiness of the Parmesan cheese.
- Toss Pasta with Pesto: In a large mixing bowl, combine the drained pasta and freshly made pesto sauce. Toss gently to ensure every piece of pasta is evenly coated. Add extra reserved pasta water if needed to loosen the sauce.
- Serve and Garnish: Serve the pesto pasta immediately. Garnish with additional grated Parmesan cheese, halved cherry tomatoes, and a handful of fresh arugula to enhance flavor and presentation.
Notes
- Lightly toasting pine nuts before adding to the pesto enhances their nutty flavor.
- Reserve pasta cooking water to adjust pesto thickness and help sauce adhere to the pasta.
- Use high-quality extra virgin olive oil and Parmesan cheese for the best flavor.
- Adjust garlic quantity based on your preference for garlic intensity.
- If you prefer a vegan pesto, substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.
