Pesto Pasta
Make delicious homemade pesto pasta in just 30 minutes! Fresh basil, pine nuts, garlic & Parmesan create the perfect Italian sauce for spaghetti or linguine.
Equipment
- food processor
- large pot
- measuring cups
- measuring spoons
- tongs
- long spoon
- heatproof measuring cup
- colander
- large serving bowl
Ingredients
Pasta
- 1 pound spaghetti or linguine
- 1 tablespoon salt for pasta water
Pesto Sauce
- 2 cups fresh basil leaves packed
- 1/2 cup pine nuts
- 2 cloves garlic peeled
- 1/2 cup Parmesan cheese freshly grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup extra virgin olive oil
Instructions
- In the bowl of a food processor, combine the packed fresh basil leaves, pine nuts, peeled garlic cloves, freshly grated Parmesan cheese, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper. Pulse the mixture several times until the ingredients are finely chopped and combined. With the food processor running on low, slowly stream in the 1/2 cup of extra virgin olive oil until a smooth, vibrant green paste forms. Set the pesto aside.
- Fill a large pot (at least a 6-quart capacity) with 4 quarts of cold water. Add 1 tablespoon of salt to the water. Place the pot over high heat and bring the water to a rapid, rolling boil.
- Add the 1 pound of spaghetti to the boiling water, stirring occasionally with tongs or a long spoon to prevent the strands from sticking together. Cook the pasta according to the package directions, typically for 8 to 10 minutes, until it is al dente (tender but still firm to the bite).
- Before draining the pasta, carefully scoop out 1 cup of the hot, starchy pasta cooking water using a heatproof measuring cup. This reserved water is crucial for helping to emulsify the pesto into a smooth, creamy sauce.
- Drain the cooked pasta thoroughly in a colander, shaking gently to remove excess water. Do not rinse the pasta, as the residual starch on the noodles helps the pesto cling better.
- Immediately transfer the hot, drained pasta to a large serving bowl. Add all of the prepared pesto to the pasta. Pour in 1/4 cup of the reserved pasta water. Using tongs, toss the pasta vigorously until it is evenly coated with the pesto and the sauce appears creamy and well-distributed. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
- Serve the pesto pasta warm, garnished with additional freshly grated Parmesan cheese or a few fresh basil leaves, if desired.
Notes
Do not rinse the pasta, as the residual starch on the noodles helps the pesto cling better.