Pesto Pasta
Pesto Pasta
Ingredients
For the Pesto
- 4 cups fresh basil leaves, packed
- 1/2 cup pine nuts
- 1/2 cup Parmesan cheese, grated
- 3 garlic cloves, peeled
- 1/2 cup olive oil
- 1/2 cup ice cubes
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta
- 12 ounces farfalle pasta, tricolor, or any preferred pasta
- 1 tablespoon salt, for pasta water
Instructions
- 1
Harvest fresh basil leaves from the plant, remove them from the stems, and place them into a salad spinner. Rinse the basil thoroughly under running water, then spin to dry the leaves completely. Set aside.
⏱️ 5 min
- 2
Place pine nuts in a dry pan over medium heat. Toast the pine nuts, stirring occasionally, until lightly browned and fragrant, about 3-5 minutes. Be careful not to burn them. Pour the toasted pine nuts into a food processor.
⏱️ 5 min
- 3
Add the dried fresh basil leaves, grated Parmesan cheese, peeled garlic cloves, olive oil, and ice cubes to the food processor with the pine nuts. Secure the lid and blend until a coarse paste forms.
⏱️ 3 min
- 4
Squeeze fresh lemon juice into the food processor. Add salt and black pepper to taste. Blend again briefly until the pesto reaches a desired consistency, which should be smooth but still with some texture.
⏱️ 2 min
- 5
Bring a large pot of salted water (about 1 tablespoon of salt) to a rolling boil. Add the tricolor farfalle pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 6
Once cooked, drain the pasta and transfer it to a large pan or serving bowl. Add the freshly prepared pesto sauce to the hot pasta. Stir the pasta and pesto together thoroughly until all the pasta is evenly coated with the sauce.
⏱️ 5 min
- 7
Serve immediately, garnished with extra Parmesan cheese or fresh basil if desired.
Kitchen Tools
Nutrition Facts (per serving)
Pesto Pasta
For the Pesto
- 4 cups fresh basil leaves, packed
- 1/2 cup pine nuts
- 1/2 cup Parmesan cheese, grated
- 3 garlic cloves, peeled
- 1/2 cup olive oil
- 1/2 cup ice cubes
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta
- 12 ounces farfalle pasta, tricolor, or any preferred pasta
- 1 tablespoon salt, for pasta water
Instructions
- 1
Harvest fresh basil leaves from the plant, remove them from the stems, and place them into a salad spinner. Rinse the basil thoroughly under running water, then spin to dry the leaves completely. Set aside.
⏱️ 5 min - 2
Place pine nuts in a dry pan over medium heat. Toast the pine nuts, stirring occasionally, until lightly browned and fragrant, about 3-5 minutes. Be careful not to burn them. Pour the toasted pine nuts into a food processor.
⏱️ 5 min - 3
Add the dried fresh basil leaves, grated Parmesan cheese, peeled garlic cloves, olive oil, and ice cubes to the food processor with the pine nuts. Secure the lid and blend until a coarse paste forms.
⏱️ 3 min - 4
Squeeze fresh lemon juice into the food processor. Add salt and black pepper to taste. Blend again briefly until the pesto reaches a desired consistency, which should be smooth but still with some texture.
⏱️ 2 min - 5
Bring a large pot of salted water (about 1 tablespoon of salt) to a rolling boil. Add the tricolor farfalle pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 6
Once cooked, drain the pasta and transfer it to a large pan or serving bowl. Add the freshly prepared pesto sauce to the hot pasta. Stir the pasta and pesto together thoroughly until all the pasta is evenly coated with the sauce.
⏱️ 5 min - 7
Serve immediately, garnished with extra Parmesan cheese or fresh basil if desired.