Classic Pesto Pasta

local_grocery_store Ingredients

• 12 ounces linguine or spaghetti, cooked according to package instructions
• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts, toasted
• 2 garlic cloves, minced
• 1/2 cup Parmesan cheese, grated
• 1/2 cup olive oil
• to taste salt
• to taste black pepper, freshly ground

restaurant_menu Method

1. 1.In a food processor, combine the basil, pine nuts, garlic, and Parmesan cheese. Pulse until coarsely chopped.
2. 2.With the food processor running, slowly pour in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.
3. 3.In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
4. 4.Return the pasta to the pot and add the pesto sauce. Toss well to coat the pasta, adding a little bit of the reserved pasta water at a time to loosen the sauce, if needed.
5. 5.Serve the pesto pasta hot, garnished with extra Parmesan cheese and a sprinkle of freshly ground black pepper.

lightbulb_outline Tips

• chevron_rightToasting the pine nuts before adding them to the pesto will enhance their nutty flavor.
• chevron_rightIf you prefer a creamier pesto sauce, you can add a tablespoon or two of heavy cream while blending the ingredients.
• chevron_rightFeel free to add some cherry tomatoes or sautéed mushrooms to the pasta for extra flavor and texture.
• chevron_rightLeftover pesto pasta makes a delicious cold pasta salad for lunch the next day!