Pasta with Pesto

Pasta with Pesto is a remarkable dish that doesn’t take long to prepare but is so full of flavour. The simple basil pesto recipe takes minutes and can be used in many other meals. I like to use fusilli in this recipe but any pasta will do. Serve as a main dish with a sprinkle of grated parmesan and a few chopped tomatoes for a striking dish.

Pasta with Pesto

A simple dish that is filling, tasty and colourful. A true go to recipe.

4.66 from 90 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Dips/Spreads, Herbs, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 People

Calories: 465kcal

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Ingredients

 

MetricImperial

For the Pesto

• 60 g basil fresh leaves
• 60 g parmesan finely grated
• 18 g pine nuts
• 1 clove garlic peel
• ½ tsp salt
• ¼ tsp black pepper
• Extra virgin olive oil.

For the Pasta

• 400 g fusilli or your choice
• 2 ½ tsp salt
• 8 large cherry tomatoes halved
• parmesan grated as garnish

Instructions

• Place a frying pan over a medium high heat and dry fry (no oil) the pine nuts until they turn lightly golden brown. Remove and put to one side.
  18 g pine nuts
• Add the basil, parmesan, garlic, salt, pepper and the fried pine nuts into a food processor and blend it until everything is finely chopped.
  60 g basil, 60 g parmesan, 1 clove garlic, ½ tsp salt, ¼ tsp black pepper
• With the processor running, slowly pour the olive oil into the bowl until the pesto is the required consistency.
  Extra virgin olive oil.
• When happy with the consistency, pour from the processor bowl into an airtight container until required.
• Place a large pan of salted water over a high heat and bring to a boil.
  400 g fusilli, 2 ½ tsp salt
• Add the required pasta and cook per the packet instructions.
• Place a mug in the sink and when the pasta is cooked, drain over the mug to capture a little starch water. May sound strange but it works.
• Transfer the pasta to a large serving bowl and add the pesto a little at a time See Notes below. Toss the pasta and pesto together and if needed add a little of the pasta water to thin it down and make it look lovely and shiny.
• Taste and adjust seasoning if required.
• When happy serve in warmed bowls with a grating of fresh parmesan and a few sliced tomatoes.
  parmesan

Notes

As a guideline, the consistency of the pesto implies its use. The smooth the pesto, the more likely it will be mixed with pasta or added to risottos etc.. Thicker pesto is more for dipping, potato salad etc.

Nutrition

Calories: 465kcal | Carbohydrates: 76g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 1991mg | Potassium: 313mg | Fiber: 4g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 2mg