Saucepan@saucepan · Shared this recipeFollowItalian · dinnerPesto PastaThis pesto pasta is made with a fresh basil pesto, perfectly coating your choice of pasta for a quick and flavorful weeknight dinner.total30 minprep15 mincook15 minservings4Original recipe on cookieandkate.comKeep this recipeAdd a copy of Pesto Pasta to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings8 oz spaghetti, angel hair, rotini or fusilli, or farfalle0.25 cup raw pine nuts, almonds, walnuts, pecans or pepitas1.75 cup lightly packed fresh basil leaves, about 2.25 ounces or 2 bunches, plus small basil leaves for garnish0.25 cup grated Parmesan cheese, about 0.5 ounce, plus more for garnish2 tsp lemon juice2 small-to-medium cloves garlic, roughly chopped0.5 tsp fine salt0.333 cup extra-virgin olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Bring a large pot of salted water to boil for the pasta (it should taste salty). Cook the pasta until al dente, according to the package instructions.2Step 2: Optional, toast the nuts or seeds for extra flavor: In a medium skillet, toast the nuts over medium heat, stirring frequently (don’t let them burn!), until nice and fragrant, about 3 to 5 minutes. Pour them into a bowl to cool for a few minutes.3Step 3: To make the pesto: Combine the basil, cooled nuts, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.4Step 4: Before you drain your pasta, place a liquid measuring cup in the sink. Then, pour about 1 cup of the pasta cooking water into the measuring cup before you drain off the rest of the water. Drain the pasta and return it to the cooking pot.5Step 5: Off the heat, toss pasta, pesto and small splashes of pasta cooking water together until you’re satisfied with the consistency (I typically use about ¼ to ⅓ cup of the reserved water). Taste, and season to taste with additional salt or grated Parmesan, if desired. Serve while warm; leftovers will keep well in the refrigerator in an airtight container for up to 4 days.getsaucepan.com/r/91b79219-733c-4414-8a65-97298415468a · Original: https://cookieandkate.com/pesto-pasta/
