BASIL PESTO PASTA
Basil Pesto Pasta is a very quick and easy recipe yet full of flavour. It will take only a few minutes to make. Fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil all blended together, create a bright green, silky pesto sauce to coat anyone’s favourite pasta. This Italian dish is full of rich and fresh flavours, and it is an excellent quick and healthy meal to be either lunch or dinner. It will fulfil several dietary requirements: gluten-free and vegan. Basil Pesto Pasta is excellent either as a main course or as a supporting side to another main course; the vibrant, herbaceous flavours of basil pesto will surely delight any diner.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Italian, Mediterranean
PREPARATION / TECHNIQUES
Boil, Sauté, No-Cook
OCCASION / HOLIDAY
Weeknight Dinners, Family Dinners, Fall, Summer, Spring, Valentine’s Day, Potluck, Picnic
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Kid-Friendly, Quick & Easy, Kosher, Healthy, Low Sodium
DISH TYPE
Pasta
INGREDIENTS FOR BASIL PESTO PASTA
- 30g fresh basil leaves
- 1 clove garlic
- 15g pine nuts
- 20g Parmesan cheese, grated
- 2 tbsp olive oil
- 75g pasta (your choice)
- Salt, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 410
- Carbohydrates: 40g
- Protein: 12g
- Fat: 25g
- Fibre: 4g
- Sodium: 200mg
PREPARATION OF BASIL PESTO PASTA
- Cook the pasta: Begin by cooking pasta in boiling salted water, following the provided package instructions, until al dente. Now, drain off and leave the pasta.
- Prepare the pesto: To make pesto, mix basil leaves with garlic, pine nuts, and Parmesan in a food processor. Pulse them until they become finely chopped.
- Add olive oil: While the machine is running, slowly add the olive oil into the processor while it continues processing and blending it into an extremely smooth consistency, almost paste-like. Taste for salt.
- Combine: Toss the pasta in pesto so that the pasta turns out evenly coated with the pesto sauce.
- Serve: You can also spread more Parmesan cheese on top and then serve.
PREP TIME
5 minutes
COOKING TIME
10-12 minutes
TIPS
- If the pesto thickens too much, a bit of pasta-cooking water can be added to thin the pesto, thus allowing it to coat the pasta better.
- Toast the pine nuts and mix them with the pesto for the best flavour.
- Leftover pesto should be kept refrigerated for up to 3 days in an airtight container or with a bit of olive oil to stop the oxidation and browning of the pesto.
- Using nutritional yeast or vegan Parmesan will do the trick for a vegan version.
VARIATIONS
- Pine nuts could be substituted with walnuts or almonds to achieve a distinct nutty flavour.
- Protein content will be included, as well as extra grilled chicken or shrimp.
- One can, of course, add a little pesto pepper flake for an added piquancy.
- Use whole wheat or gluten-free pasta for special dietary needs.
PREPPING AND STORAGE
- Fridge: Mix the leftover pesto into a container and refrigerate for up to 3 days. Coat with some olive oil on top to keep its colour and freshness.
- Freezer: Pesto can be frozen in ice cube trays; when hardened, then transferred to a resealable plastic bag. It can thaw and then be mixed with freshly cooked pasta when needed.