Description
Transform your standard weeknight pasta dinner into the tastiest meal of the week with pasta al pesto! The fresh flavors bursting from the pesto make it the perfect sauce for a bright yet warm and comforting pasta dinner. Simply combine any pesto with any type of pasta - the possibilities are endless!
The pesto below is my classic basil pesto but feel free to make any homemade pesto such as pistachio pesto, kale pesto or hemp seed pesto!
Ingredients
Units
Scale
- 2 cups packed fresh basil (or 3 ounces)
- 1/3 cup raw pine nuts
- 1/2 lemon, juiced
- 2 large cloves garlic
- 1/2 teaspoon salt
- 2 tablespoon extra virgin olive oil
- 1/4 cup water
- 8-10 oz pasta (any type)
Instructions
- Start cooking the pasta. Bring a large pot of water to a boil and cook the pasta according to the package instructions.
- Start the pesto. While the pasta cooks, add all of the pesto ingredients except the olive oil to a food processor (or blender) and pulse until the ingredients are finely chopped.
- Add olive oil to the pesto. Pour the olive oil and then water in a slow and steady stream into the food processor while the blades are still running and continue to pulse until it reaches your desired consistency. Pause to scrape down the sides if necessary. If too thick, add a splash of water with the blades still running to thin it out further.
- Combine the pesto with the cooked pasta. Once the pasta is cooked and drained, pour the pesto overtop the warm pasta and mix until fully combined. Serve immediately.
Equipment
Buy Now → Notes
Store leftover pasta in an airtight container in the refrigerator for up to three days. For best results, reheat it on the stovetop and add a little water and olive oil to the pot to help rehydrate it. Reheating in the microwave is also fine to do.
- Prep Time: 5
- Cook Time: 10
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian