Basil Pesto Campanelle Recipe

Bring water to boil

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tbsp salt so the water tastes sea-salty.

Cook pasta

Add 12 oz campanelle to the boiling water and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than package time). Stir occasionally to prevent sticking.

Reserve cooking water and drain

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

Finish pasta with pesto

Return the hot pasta to the pot (off the heat). Add 3/4 to 1 cup basil pesto (see pesto section) and 1/2 cup grated cheese. Toss vigorously, adding reserved pasta water a few tablespoons at a time until sauce coats the pasta and reaches a glossy, saucy consistency (use about 1/2–3/4 cup reserved water as needed). Taste and adjust seasoning with salt and freshly cracked black pepper. Add lemon zest (1 tbsp) if using for brightness.

Serve

Divide pasta among bowls. Sprinkle additional grated Parmesan (about 1/2 cup split across servings), a small drizzle of olive oil if desired, and garnish with fresh basil leaves, toasted nuts, halved cherry tomatoes, and a pinch of red pepper flakes as preferred.

Toast pine nuts (if not pre-toasted)

Place 1/4 cup pine nuts in a small dry skillet over medium heat. Toast, stirring constantly, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.

Blend pesto

In a food processor, pulse 3 cups packed fresh basil leaves, toasted pine nuts, 2 garlic cloves, 1/2 cup grated Parmesan, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp fresh lemon juice until coarsely combined. With the processor running, stream in 3/4 cup extra-virgin olive oil until the mixture becomes a slightly loose, spoonable pesto. Scrape down the sides as needed. Taste and adjust salt, pepper, or lemon juice.

Adjust texture

If pesto is very thick, thin it with a tablespoon or two of reserved pasta water when tossing with pasta. Store any extra pesto in an airtight container, pressing a thin film of olive oil on top to preserve color; refrigerate up to 3 days or freeze.

Prepare tomatoes and nuts

If using cherry tomatoes, halve about 1 cup. If using extra nuts (walnuts or pine nuts), roughly chop or lightly toast them for texture.

Garnish and finish

Scatter halved tomatoes, toasted nuts, and a few fresh basil leaves over the plated pasta. Finish with a crack of black pepper and optional red pepper flakes to taste.