Description
20 minute pesto pasta! Yes, please! Nothings beats this fresh authentic Italian basil pesto for a quick and healthy meal. An easy weeknight meal you will come back to time and time again.
Ingredients
Units
Scale
- 1 lb (450g) pasta of your choice (such as trofie, spaghetti, linguine, or penne)
Basil Pesto:
- 4 tablespoons pine nuts
- 1 teaspoon sea salt
- 2 garlic cloves, peeled and quartered
- 4 packed cups sweet Italian basil, leaves picked, thick stems removed
- 1/2 cup good quality extra virgin olive oil (add as needed if consistency is too thick)
- 1/2 cup Parmigiano-Reggiano, (Parmesan cheese), grated
- 1/4 cup Pecorino Romano, grated
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the pesto: Combine the pinenuts, garlic cloves, and basil leaves in a food processor or blender. Pulse until coarsely chopped.
- Add the cheeses and olive oil: Add the grated Parmigiano-Reggiano and Pecorino Romano cheeses to the food processor. With the motor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
- Combine the pesto and pasta: In a large mixing bowl, toss the cooked pasta with the freshly prepared pistachio pesto until well coated. If the pesto is too thick, add a splash of reserved pasta cooking water to thin it out and help it adhere to the pasta.
- Serve: Divide the pesto-coated pasta among serving plates or bowls. Garnish with additional grated Parmigiano-Reggiano cheese. Serve immediately, and enjoy your authentic Italian basil pesto pasta!
- Prep Time: 10 min
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian