Description
A classic Italian pesto pasta recipe featuring fresh basil, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil. This dish is vibrant, creamy, and quick to prepare, perfect for a flavorful and satisfying meal with a garnish of cherry tomatoes and arugula for added freshness.
Ingredients
Scale
Pasta
- 400 grams pasta (spaghetti, fusilli, or your favorite shape)
Pesto Sauce
- 2 cups fresh basil leaves
- 2-3 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
Garnish
- Cherry tomatoes, halved
- Fresh arugula
Instructions
- Cook Pasta: In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
- Prepare Pesto Base: While the pasta is cooking, combine fresh basil leaves, garlic cloves, and pine nuts in a food processor. Pulse until finely chopped, scraping down the sides for even blending.
- Add Cheese: Add freshly grated Parmesan cheese to the basil mixture and pulse until incorporated.
- Emulsify Sauce: With the processor running, slowly drizzle in extra virgin olive oil to create a smooth and creamy texture. Adjust consistency by adding reserved pasta water if needed.
- Season Pesto: Season with salt and freshly cracked black pepper to taste, adjusting the flavors as desired.
- Toss Pasta with Pesto: In a large bowl, combine the drained pasta with pesto sauce and toss gently to coat evenly. Add reserved pasta water if the sauce is too thick.
- Serve and Garnish: Serve immediately, garnished with extra Parmesan cheese, halved cherry tomatoes, and fresh arugula for flavor and presentation.
Notes
- Lightly toasting pine nuts before blending enhances their flavor.
- Use young, vibrant basil leaves for the best pesto taste.
- Adjust garlic quantity depending on your preference for garlic intensity.
- Reserve pasta water to adjust sauce consistency, making the pesto silkier.
- This recipe works well with various pasta shapes that allow the sauce to cling well.
