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Pasta al Pesto (Basil Pesto Pasta)

This easy pasta al pesto recipe combines homemade basil pesto sauce with cooked tagliatelle pasta for a quick, delicious, and satisfying pasta dish the whole family will love!
Author: Harry & Johan
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine Italian
Servings 4 people
Calories 641 kcal

Equipment

  • Large Pot
  • Cutting Board
  • Sharp Knife
  • Colander
  • Food Processor or Mortar and Pestle

Ingredients
  

For the pesto:

  • 2 cups fresh basil leaves packed
  • ½ cup freshly grated Romano or Parmesan cheese about 2 ounces
  • ½ cup extra virgin olive oil
  • ½ cup pine nuts can substitute chopped walnuts
  • 4 cloves garlic minced (about 1 tablespoon)
  • ¼ teaspoon salt or more to taste
  • ⅛ teaspoon freshly ground black pepper or more to taste
  • 2-3 teaspoon lemon juice

For the pasta:

  • 250 g tagliatelle pasta Linguine or spaghetti also work well

Instructions
 

  • Make the pesto: In a food processor, pulse together the basil leaves and pine nuts until finely chopped. Add the garlic, lemon juice, Romano/Parmesan, salt, and pepper. Process until combined. With the motor running, slowly drizzle in the olive oil and process until smooth and creamy.
    2 cups fresh basil leaves, ½ cup freshly grated Romano or Parmesan cheese, ½ cup extra virgin olive oil, ½ cup pine nuts, 4 cloves garlic, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper, 2-3 teaspoon lemon juice
  • Cook the pasta: Bring a large pot of salted water to a boil. Cook the tagliatelle according to package directions until al dente. Reserve ½ cup of the pasta cooking water.
    250 g tagliatelle pasta
  • Toss and serve: Drain the pasta and return to the pot. Add the pesto and toss to coat, adding some of the reserved pasta water if needed to thin. Divide pasta between bowls. Garnish with extra pine nuts, Parmesan, and fresh basil. Enjoy!

Video

Notes

  • Use young, tender basil leaves for best flavor
  • Toss pasta with pesto immediately after draining for best flavor absorption
  • Add pasta cooking water if needed to thin pesto
  • Toast pine nuts in dry pan for 2-3 minutes to intensify flavor
  • Refrigerate leftover pesto up to 5 days or freeze for long-term storage
  • Reheat leftover pasta in microwave with splash of water to moisten
  • Pair with grilled or roasted vegetables, chicken, shrimp for easy meal
  • Substitute other herbs like cilantro or arugula for different flavor
  • Omit cheese to make dairy-free or use nutritional yeast
  • Try different pasta shapes like fettuccine, linguine or gluten-free

Nutrition

Calories: 641kcalCarbohydrates: 51gProtein: 16gFat: 43gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gCholesterol: 9mgSodium: 351mgPotassium: 302mgFiber: 3gSugar: 3gVitamin A: 736IUVitamin C: 4mgCalcium: 191mgIron: 2mg