Pesto Pasta
Ingredients
The pasta
-
12
oz
dry spaghetti
-
to taste
none
salt
The pesto sauce
-
3
cups
fresh basil leaves
-
½
cup
grated parmesan
-
¼
cup
pine nuts
-
2
medium
garlic cloves
-
½
cup
extra virgin olive oil
For serving
Instructions
- 1. Cook spaghetti in salted water until al dente, reserving ½ cup of pasta water before draining.
- 2. In a food processor, combine basil leaves, parmesan, pine nuts, and garlic, and pulse until finely minced.
- 3. With the food processor running, slowly add olive oil through the feed tube until blended.
- 4. Season the pesto with salt to taste.
- 5. Drain the pasta and add it to a serving bowl, mixing in ¼ cup of reserved pasta water and letting it cool slightly.
- 6. Toss the pasta with the pesto, adding more pasta water as needed, and garnish with additional parmesan and pine nuts if desired.
Nutrition Facts (estimated)
Servings
6
Calories
437
Total fat
25g
Total carbohydrates
44g
Total protein
11g
Sodium
99mg
Cholesterol
4mg
You might also like