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Al pesto pasta in a black bowl with fresh basil and parmesan.
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5 from 1 vote

Al Pesto Pasta

Al pesto pasta is loaded with flavor from pan-roasted pine nuts, fresh basil, garlic, lemon and parmesan. Ready in 15 minutes!
Prep Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 4
Calories: 604kcal
Author: Alison

Ingredients

  • 12 ounces Spaghetti Pasta (340g) Dry Weight
  • ½ cup Pine Nuts (68g)
  • ½ cup Parmesan Cheese (38g) Freshly Grated
  • ¼ cup Olive Oil (60ml) Extra Virgin
  • 2 Cloves Garlic Crushed
  • 1 Tablespoon Lemon Juice Freshly Squeezed
  • 1 teaspoon Lemon Zest
  • 2 cups Fresh Basil Leaves (60g) Packed
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Ground Black Pepper

Instructions

  • Put your pasta on to cook according to package instructions. When cooked, reserve ½ cup of pasta water (you will use it later) and then drain and rinse the pasta and set aside.
  • Add pine nuts to a dry frying pan and roast them over medium heat, stirring regularly, until lightly browned (about 5 minutes).
  • Add parmesan cheese, roasted pine nuts, extra virgin olive oil, crushed garlic, lemon juice, lemon zest, fresh basil, salt and pepper to the food processor. Process until smooth.
  • Add the cooked pasta to a mixing bowl. Add the pesto and gently toss the pesto with the pasta until the pasta is well coated. Add a few splashes of the reserved pasta water and toss it with the pesto pasta, this helps it to spread better and coat the pasta better. Just add a little at a time until you get to the right consistency.
  • Serve topped with freshly grated parmesan cheese, fresh basil leaves and ground black pepper, with lemon wedges on the side.

Notes

  1. Pasta - you can use any pasta of your choice. We used spaghetti.
  2. Parmesan - should be freshly grated for the best flavor.
  3. Reserve ½ cup of pasta water. When you cook the pasta put aside ½ cup of the pasta water that the pasta cooked in. You won't use it all, but just a few splashes will help the pesto sauce to spread better and keeps your pasta from being too dry.
  4. Make it gluten free. If you want to make this meal gluten free simply use a gluten free pasta and you're good to go.
  5. Storing: It stores super well in the fridge for 3-4 days. It can be served cold or you can reheat it in the microwave.
  6. Freezing: The sauce freezes well for up to 3 months, so if you do want to freeze it, then don't mix it up with the pasta. Thaw the sauce overnight in the fridge, then cook your pasta, toss it up with the pesto sauce and serve.

Nutrition

Serving: 1Serve | Calories: 604kcal | Carbohydrates: 67g | Protein: 18g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 497mg | Potassium: 350mg | Fiber: 4g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 5mg | Calcium: 194mg | Iron: 3mg