Pesto Pasta
This quick pasta al pesto is an ideal dinner for busy weeknights. With just a handful of basic ingredients and 15 minutes, you can whip it up effortlessly.
Ingredients
- 2 cups fresh basil leaves packed
- 2 cloves garlic
- ¼ cup pine nuts or walnuts
- ½ cup grated Parmesan or nutritional yeast for vegan
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice optional
- 1 pound pasta linguine, spaghetti, or penne
Instructions
- Prepare Pesto: In a food processor, blend basil, garlic, pine nuts, and Parmesan. Slowly add olive oil until smooth. Season with salt, pepper, and lemon juice.
- Cook Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Combine: Toss pasta with pesto, adding reserved pasta water as needed to coat evenly.
- Serve: Garnish with extra Parmesan, pine nuts, and fresh basil.
Pro Tips
- Toast pine nuts for a deeper flavor.
- Add grilled chicken, shrimp, or roasted veggies for extra protein.
- Store pesto in the fridge for up to 5 days or freeze for 3 months.
Notes
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Fat: 25g (Saturated Fat: 5g)
- Protein: 12g
- Carbohydrates: 45g (Fiber: 3g, Sugar: 2g)
- Sodium: 300mg