Pesto Pasta Recipe
Make Pesto Pasta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pesto
Pasta & Finish
Method
Pesto
- 1
- 2
Blend the pesto
In a food processor, combine the packed basil leaves, cooled toasted pine nuts, peeled garlic cloves, grated Parmesan, salt, and black pepper. Pulse several times to chop coarsely. With the processor running, stream in the olive oil until the mixture becomes a smooth, slightly coarse emulsion. Stop and scrape down the sides as needed. Taste and add lemon juice and/or more salt if desired. If pesto feels very thick, add 1–2 tablespoons of olive oil or 1–2 tablespoons of reserved pasta water to loosen.
Pasta & Finish
- 3
Cook the pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta, leaving it hot.
- 4
Combine pasta and pesto
Return the hot drained pasta to the pot or a warm large skillet set over low heat. Add 3–4 tablespoons of pesto and 1/4 cup of the reserved pasta water. Toss vigorously to coat; the starchy water will help create a glossy sauce. Add additional pesto and/or reserved water a tablespoon at a time until you reach a creamy coating that clings to the pasta (usually 1/4–1/2 cup pesto total depending on preference).
- 5