Description
Pesto Pasta – a delicious and easy homemade pesto pasta recipe that is perfect for an easy weeknight dinner or quick lunch!
Ingredients
Scale
Pesto:
- 2 cups packed fresh basil leaves
- 1/3 cup parmesan cheese, grated
- 1/4 cup pine nuts
- 2 garlic cloves
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/3 cup extra virgin olive oil (more as needed)
Pasta:
- water
- 1/2 lb medium shells pasta (or other small pasta)
- reserved pasta water
- parmesan cheese (for garnish)
- optional protein add ins: grilled chicken, salmon, shrimp, tofu
Instructions
- Pesto (or sub store-bought): Add ingredients to a small food processor or blender. Blend until smooth. Taste and add additional salt, as desired. Add additional olive oil, a tablespoon at a time, to thin.
- Pasta + Pasta Water: Cook pasta al dente according to package instructions. Remove approx. 1/2 cup pasta water and then drain pasta. Return to warm pot along with the pesto and a splash of paster water (set remaining pasta water aside).
- Sauce it up: Stir and let the hot pasta water create a beautiful, thinned out pesto sauce that will coat your noodles beautifully! Add additional splashes of pasta water, as needed, to reach your desired consistency (you may not use it all).
- Serve: Serve with some grated or shaved parmesan cheese for garnish. If you want to add a protein you could do grilled chicken, salmon, shrimp, tofu!
Notes
- Dairy-Free: you can use this dairy-free pesto recipe if you prefer.
- Pesto: definitely use a store-bought pesto if you want to make this recipe even easier!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 4 oz
- Calories: 328
- Sugar: 1.1 g
- Sodium: 188.7 mg
- Fat: 20.1 g
- Carbohydrates: 30.8 g
- Protein: 8 g
- Cholesterol: 3.2 mg