Description
A refreshing and bright spaghetti dish with a creamy basil pesto that is perfect for weeknight dinners or elegant gatherings.
Ingredients
Scale
- 12 ounces (340 g) spaghetti
- 2 cups fresh basil leaves, packed (about 60 g)
- 1/3 cup pine nuts (about 45 g), lightly toasted
- 2 cloves garlic, peeled
- 1/2 cup freshly grated Parmesan cheese (about 50 g)
- 1/2 cup extra virgin olive oil (120 ml)
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- 1/4 cup reserved pasta water (from cooking the spaghetti)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente (about 8–10 minutes). Reserve 1/4 cup of pasta water before draining.
- Toast pine nuts in a dry skillet over medium heat for 2–4 minutes until fragrant and golden.
- In a food processor, combine basil leaves, toasted pine nuts, garlic, and Parmesan. Pulse until finely chopped.
- With the processor running, slowly add olive oil until smooth. Season with salt and pepper.
- In a large bowl, combine the drained spaghetti and pesto, adding reserved pasta water as needed to achieve desired consistency.
- Let sit for a minute, then adjust seasoning and serve with extra Parmesan and fresh basil.
Notes
To make the dish vegan, replace Parmesan with nutritional yeast. Store leftovers in the fridge or freeze the pesto without pasta for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 2g
- Sodium: 325mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3.5g
- Protein: 18g
- Cholesterol: 30mg