Pesto Pasta
Made with tender pasta, bright lemon juice, basil pesto, and tons of parmesan, Pesto Pasta is an easy, flavorful weeknight meal.
Servings: 6
Ingredients
- 16 ounces pasta linguine, spaghetti, fusilli, or penne pasta
- 1 tablespoon kosher salt
- 1 cup prepared pesto
- 1 cup reserved pasta water
- 2 tablespoons fresh lemon juice
- ½ cup freshly grated parmesan cheese or more to taste
- 1 pint cherry or grape tomatoes cut into halves, optional
- fresh basil leaves for garnish
PESTO
- ½ cup pine nuts
- 2 tablespoons fresh lemon juice about 1 large lemon
- 1 small garlic clove
- ¼ teaspoon kosher salt
- Pinch freshly ground black pepper
- ⅓ cup parmesan cheese
- 2 cups basil leaves
- ¼-⅓ cup extra-virgin olive oil use more for a smoother pesto
Instructions
For Homemade Pesto
- Place ½ cup pine nuts in a dry skillet. Toast them over medium-low heat, tossing frequently, just until the nuts begin to toast and you smell them. This will only take 3-5 minutes. Remove the nuts from the heat and let cool slightly.
- Place the cooled nuts into a food processor, fitted with an S-blade. Add in 2 tablespoons fresh lemon juice about 1 large lemon, 1 small garlic clove, ¼ teaspoon kosher salt, and Pinch freshly ground black pepper, and pulse until everything is chopped well.
- Add the ⅓ cup parmesan cheese and 2 cups basil leaves and pulse until combined. With the food processor running, drizzle¼-⅓ cup extra-virgin olive oil, until smooth and combined.
For Pesto Pasta
- Bring a large pot of water to a rapid boil. Once boiling, add 1 tablespoon kosher salt and 16 ounces pasta. Cook the pasta for 1 minute less than the length of time listed on the package of pasta.
- Just before draining the pasta, scoop out 1 cup of the pasta cooking water and set it to the side. Drain pasta in a colander and let it cool in the colander for 2-3 minutes before transferring it to a large mixing bowl.
- Add in 1 cup prepared pesto and ½ cup of the reserved pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta saucy.
- Add 2 tablespoons fresh lemon juice, ½ cup freshly grated parmesan cheese, and 1 pint cherry or grape tomatoes (halved), if using. Toss again to coat the pasta evenly with the cheese and lemon juice.
- Serve immediately, garnished with fresh parmesan and basil leaves
Video
Notes
Storage: Leftover pesto pasta can be stored in an airtight storage container for up to 4 days in the refrigerator. Keep in mind, that it can turn brown when reheated. However, it is delicious even when served cold or at room temperature.
Add Chicken or Shrimp. Feel free to add grilled or baked chicken or sauteed or grilled shrimp to the pasta right before serving.
Make it Creamy. F a creamy, decadent version of pesto pasta, add up to ⅓ cup of heavy cream or 4 ounces of softened cream cheese to the cooked pasta when adding the prepared pesto.
Gluten-Free Pesto Pasta: Use your favorite gluten-free brand of pasta.
Add Veggies: Add chunks of roasted asparagus, steamed corn cut off the cob, or diced roasted red bell peppers to the pasta along with the pesto.
Nutrition
Calories: 521kcal | Carbohydrates: 65g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 1575mg | Potassium: 437mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1560IU | Vitamin C: 14mg | Calcium: 193mg | Iron: 2mg
