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Pesto Pasta with Toasted Nuts and Fresh Basil Recipe

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4.2 from 78 reviews

This vibrant and fresh Pesto Pasta recipe combines al dente pasta with a homemade basil pesto made from fresh basil leaves, nuts, Parmesan cheese, garlic, lemon juice, and olive oil. It’s a quick and flavorful dish perfect for a satisfying meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces spaghetti, angel hair, rotini, fusilli, or farfalle

Pesto

  • ¼ cup raw pine nuts, almonds, walnuts, pecans, or pepitas
  • 1 ¾ cups lightly packed fresh basil leaves (about 2.25 ounces or 2 bunches), plus small basil leaves for garnish
  • ¼ cup grated Parmesan cheese (about 0.5 ounce), plus more for garnish
  • 2 teaspoons lemon juice
  • 2 small-to-medium cloves garlic, roughly chopped
  • ½ teaspoon fine salt
  • ⅓ cup extra-virgin olive oil

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil, making sure the water tastes salty. Add the pasta and cook according to package instructions until al dente.
  2. Toast the Nuts (Optional): In a medium skillet over medium heat, toast the nuts or seeds while stirring frequently to avoid burning, until fragrant, about 3 to 5 minutes. Transfer them to a bowl to cool.
  3. Make the Pesto: In a food processor or blender, combine the basil, cooled nuts, Parmesan, lemon juice, garlic, and salt. With the machine running, slowly drizzle in the olive oil. Process until well blended but still textured, scraping down the sides as needed.
  4. Reserve Pasta Water: Before draining the pasta, place a liquid measuring cup in the sink and pour about 1 cup of the pasta cooking water into it. Then drain the pasta and return it to the pot.
  5. Toss Pasta and Pesto: Off the heat, toss the pasta with the pesto and add small splashes of the reserved pasta water (about ¼ to ⅓ cup) until reaching your desired sauce consistency. Taste and season with extra salt or Parmesan if preferred. Serve warm, garnished with small basil leaves and additional Parmesan. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Toasting the nuts enhances the flavor but is optional.
  • Reserve pasta water is important to adjust the pesto’s consistency and help the sauce coat the pasta better.
  • Use fresh, high-quality olive oil and Parmesan for the best flavor.
  • This dish can be customized with different types of pasta and nuts based on preference or availability.
  • Leftovers keep well refrigerated for up to 4 days; reheat gently to preserve freshness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pesto-pasta-with-toasted-nuts-and-fresh-basil-recipe/