Basil Pesto Pasta
Need a quick dinner under half an hour? This rich basil and cheese sauce is sure to please any palate.
Let's start cooking!
Step 1 - Toast pinenuts
- In a pan on medium heat, add pine nuts and toast until golden brown. Set aside.
Step 2 - Pound pesto
- In a mortar and pestle, add Italian parsley, Italian basil, parmesan, pine nuts, 1 ½ Tbsp salt, and lemon juice and pound away until it forms a rough paste. Slowly add all olive oil and stir, then set aside.
Step 3 - Cook pasta
- In a pot of boiling, salted water, boil pasta according to packet instructions, but remove and drain 2 minutes earlier.
- In a pan on medium heat, add pesto and cook until softened. Long and skinny pastas, like spaghetti and linguine, are typically paired with light seafood sauces, cream or oil based sauces. Long and wide pastas, like tagliatelle, pappardelle and fettuccine, as well as twist and tube shaped pastas, like penne and fusilli, are typically paired with rich, meaty sauces such as pesto and Bolognese sauces.
Plate and serve!