Pesto Pasta
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Pesto Pasta
Fresh basil pesto turns a handful of pantry pasta into something bright and green in about 20 minutes. Blend basil, garlic, pine nuts, Parmesan, and good olive oil into a fragrant sauce, then toss it with hot pasta and a splash of pasta water so it coats every strand. Pesto is never cooked, so keep it raw and stir it in off the heat to hold its color and fresh flavor.
Ingredients
- 1 pound pasta, such as fusilli or spaghetti
- 3 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1 cup halved cherry tomatoes
- Reserved pasta water as needed
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- While it cooks, combine the basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
- With the processor running, stream in the olive oil until the pesto is smooth. Season with salt.
- Reserve 1 cup of pasta water, then drain the pasta and return it to the pot off the heat.
- Stir in the pesto, loosening with splashes of reserved pasta water until it coats every strand.
- Fold in the cherry tomatoes and serve with extra Parmesan.
Tips and variations
- Never cook the pesto. Stir it into hot pasta off the heat so it keeps its bright green color and fresh flavor.
- Toast the pine nuts in a dry pan for a minute for a deeper, nuttier sauce.
- Walnuts or almonds stand in well for pine nuts and cost less.
- Pesto freezes well in an ice cube tray. Pop out a cube whenever you want a quick sauce.
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Common questions
- Can I make pesto without pine nuts
- Yes. Walnuts, almonds, or even sunflower seeds work well and are more budget-friendly. Toast them first for extra flavor.
- How do I keep pesto green
- Blanch the basil for a few seconds and shock it in ice water before blending, or simply stir the pesto into the pasta off the heat and serve right away.
- How long does fresh pesto keep
- Store it in the fridge for up to five days with a thin layer of olive oil on top, or freeze it for up to three months.
- What pasta is best for pesto
- Shapes with grooves and twists like fusilli and trofie hold pesto well, but spaghetti and linguine work too.
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