Pasta With Pesto

Pasta with Green Pesto

⭐ Ingredients (2 servings)

For the pasta:

• 200–250 g (about 8 oz) pasta (spaghetti, penne, fusilli, or your favorite)
• Salt for the pasta water
• 1–2 tbsp olive oil (optional)

For homemade basil pesto (optional):

• 2 cups fresh basil leaves (packed)
• 1/3 cup pine nuts (or walnuts/almonds)
• 1/2 cup grated Parmesan cheese
• 1–2 garlic cloves
• 1/3 to 1/2 cup extra-virgin olive oil
• Salt and pepper to taste
• Optional: squeeze of lemon juice (helps keep it green)

👩‍🍳 Instructions

1. Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package directions until al dente.
3. Reserve 1/4 cup of pasta cooking water, then drain the pasta.

2. Make the pesto (if homemade)

1. In a food processor or blender, combine basil, pine nuts, Parmesan, and garlic.
2. Pulse until finely chopped.
3. Slowly drizzle in olive oil while blending until it reaches a smooth, creamy consistency.
4. Season with salt, pepper, and a few drops of lemon if desired.

3. Combine

1. Return the drained pasta to the pot or a large bowl.
2. Add 2–3 tablespoons of pesto and a splash of the reserved pasta water.
3. Toss until the pasta is evenly coated. Add more pesto to taste.

4. Serve

• Top with extra Parmesan cheese.
• Add a drizzle of olive oil.
• Optional: cherry tomatoes, toasted pine nuts, or fresh basil leaves.

🍽 Tips

Pasta water helps the sauce cling to the pasta.

If using store-bought pesto, a squeeze of lemon and a bit of olive oil can brighten it up.

Don’t heat pesto directly in a pan — it can turn dark and lose flavor.