Pesto Pasta Recipe

Boil water and cook pasta

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Add the pasta and cook according to package instructions until just al dente (usually 8–11 minutes). Stir occasionally to prevent sticking.

Before draining, scoop out and reserve 1 cup of the hot pasta cooking water. Drain the pasta in a colander and set aside briefly.

Toast pine nuts (optional)

In a small dry skillet over medium heat, toast 1 tablespoon pine nuts, shaking the pan frequently, until fragrant and pale golden, about 2–3 minutes. Remove from heat and let cool.

Blend pesto

In a food processor or high-speed blender, combine 2 cups packed fresh basil leaves, the cooled toasted pine nuts (or 1 tablespoon raw if skipping toasting), 2 peeled garlic cloves, 1 tablespoon freshly grated Parmesan, 1 teaspoon Pecorino (if using), 1 teaspoon fresh lemon juice, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Pulse to chop the ingredients. With the processor running, drizzle in 1 cup extra-virgin olive oil in a slow, steady stream until the mixture becomes a smooth but slightly textured emulsion. Scrape down the bowl and taste; adjust salt, pepper, or lemon as needed.

If the pesto is too thick, add 1–2 tablespoons reserved pasta cooking water to loosen. The pesto should be saucy enough to coat pasta evenly.

Combine pasta and pesto

Return the drained hot pasta to the pot or a large warm mixing bowl. Add 3/4 cup of the reserved pasta water and 3/4 of the prepared pesto. Toss vigorously using tongs or two forks until the pasta is evenly coated, adding more reserved water by tablespoons if needed to reach a glossy, silky consistency. The sauce should cling to the pasta without being watery.

Taste and season: add salt or pepper if needed. Stir in 1 teaspoon extra-virgin olive oil for shine and 2 tablespoons grated Parmesan to enrich the sauce.

Plate the pasta into serving bowls. Garnish each serving with additional grated Parmesan, a sprinkle of toasted pine nuts (if using), a few basil leaves, and a light dusting of lemon zest for brightness.