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Bowl of fresh basil pesto pasta twirled on a fork with pine nuts on the side

Pesto Pasta

Spaghetti tossed in a fresh basil, pine nut, and Parmesan sauce, finished off heat with starchy pasta water so it clings instead of separating.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups 60 g packed fresh basil leaves
  • 1/3 cup 45 g pine nuts, toasted
  • 2 medium garlic cloves
  • 1/2 cup 50 g finely grated Parmesan cheese, plus extra for serving
  • 1/2 cup 120 ml extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 pound 450 g spaghetti or fusilli
  • 1 tablespoon fine sea salt for the pasta water
  • Reserved pasta water up to 1 cup (240 ml)

Method
 

  1. Toast the pine nuts in a dry skillet over medium heat, about 3 minutes, until light gold.
  2. Pulse basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor until coarse.
  3. Stream in the olive oil slowly while the processor runs until smooth and glossy.
  4. Boil the pasta in salted water 9 to 11 minutes until just short of fully tender.
  5. Scoop out 1 cup of pasta water, then drain the pasta.
  6. Let the drained pasta rest off heat in the pot for 1 to 2 minutes.
  7. Toss the pasta with the pesto in two additions, loosening with reserved water a splash at a time.

Notes

Toast the pine nuts before you start blending, since burnt nuts can't be rescued once they're in the sauce. Grate the Parmesan fresh rather than using pre shredded, which contains anti caking starch that keeps it from melting in smoothly. Reserve the pasta water before you drain, since it's easy to forget once the colander is in the sink.
Storage Notes: Refrigerate leftovers up to 3 days in an airtight container. Freeze extra pesto alone for up to 3 months rather than the assembled pasta. Reheat gently with a splash of water or olive oil, never on high microwave power.