Pesto pasta is a delightful dish that brings together the fresh, aromatic flavors of basil with the rich, nutty notes of Parmesan cheese and pine nuts. It begins with boiling a substantial pot of salted water, where the pasta cooks until it’s perfectly al dente — firm yet tender. The process not only ensures the pasta holds its shape but also absorbs the vibrant pesto sauce most effectively.
As the pasta simmers, a medley of fresh basil leaves, pine nuts, and garlic is blended in a food processor, creating a finely chopped, aromatic base. Gradually, extra virgin olive oil is drizzled in, transforming the mixture into a lush, smooth sauce — a testament to the perfect emulsion.
The next step elevates the pesto from simple to sublime with the addition of grated Parmesan cheese, along with carefully measured amounts of salt and freshly ground black pepper. This combination not only enhances the flavor but also introduces a beautiful texture to the sauce. The balance of the seasoning is critical, as it can be adjusted to personal taste, ensuring that each bite is well-rounded and satisfying.
Once the pasta is drained, the vibrant green pesto is tossed with it in a large bowl, resulting in a harmonious, creamy coating. If the sauce is too thick, a splash of reserved pasta water is the secret to achieving the desired consistency.
The pesto pasta is best served immediately, garnished with an additional sprinkle of Parmesan cheese and fresh basil leaves, both for visual appeal and a burst of extra flavor. This dish exemplifies simplicity and elegance and offers a delightful culinary experience that is hard to resist.
Ingredients
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 garlic cloves
Salt to taste
Freshly ground black pepper to taste
12 oz spaghetti or other pasta of choice
Directions
1. Boil a large pot of salted water over high heat. Once boiling, add the 12 oz of pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
2. While the pasta is cooking, prepare the pesto. In a food processor, combine the 2 cups of fresh basil leaves, 1/3 cup of pine nuts, and 2 garlic cloves. Pulse until the mixture is finely chopped.
3. Gradually add the 1/2 cup of extra virgin olive oil while the food processor is running. Continue until the mixture is smooth and emulsified.
4. Scrape down the sides of the processor bowl, then add the 1/2 cup of grated Parmesan cheese, salt, and freshly ground black pepper to taste. Pulse again until well combined.
5. Taste the pesto and adjust seasoning if needed. You can add more salt or pepper as per your preference.
6. In a large bowl, toss the cooked pasta with the fresh pesto sauce until it is evenly coated. If the pesto is too thick, add a splash of the reserved pasta water to thin it out to your desired consistency.
7. Serve the pesto pasta immediately, garnished with extra Parmesan cheese and a sprinkle of fresh basil if desired.