Pesto Spaghetti
This creamy Pesto Pasta recipe tastes so fresh and flavorful it just can't be beat! Make the simple pesto sauce in the food processor and have this dish on the table in just 20 minutes!
Servings: 6 servings
Calories: 653kcal
Cost: $22
Equipment
Ingredients
Pesto:
- 1/3 cup pine nuts*
- 4 garlic cloves
- 1/2 cup freshly grated parmesan cheese
- 2 ½ cups fresh basil leaves , tightly packed
- fresh lemon juice from ½ of a small lemon
- 3/4 cup extra virgin olive oil
- salt and pepper , to taste
Spaghetti:
- 1 lb spaghetti noodles
- 1 ½ cups cherry tomatoes , halved
- 1 cup Baby arugula , packed
- ½ cup fresh grated parmesan cheese , or 8oz fresh burrata
Instructions
- Cook pasta in boiling salted water according to package instructions, until al dente. Reserve one cup of the pasta water and set aside. Drain pasta.
- Make Pesto: Add pine nuts, garlic and parmesan cheese to a food processor and pulse several times. Scrape down the sides of the bowl. Add basil and pulse until well chopped. Scrape down the sides of the bowl.
- Add lemon juice and then slowly drizzle in the olive oil, as you pulse. Start with ½ cup. Add salt and pepper, to taste. Add more olive oil, until it reaches a soft sauce consistency.
- Assemble: Add pasta to a large serving bowl. Add a splash of reserved pasta water and toss. Add half of the pesto and toss to combine. Add another splash of pasta water. Add remaining pesto. Add arugula and cherry tomatoes and toss to combine.
- Garnish with fresh parmesan cheese or burrata.
Notes
Serving size: about 1.5 cups.
Make Ahead Instructions: Make pesto sauce then store in an airtight container in the fridge until ready to use. If storing for more than a day, pour a thin layer of olive oil on top of the pesto to help prevent oxidation (turning brown).
Storage Instructions: Keep leftover pesto pasta in an airtight container. This meal is best eaten fresh, but if I have leftovers, I prefer them cold or room temperature.
Use leftover pesto for Pesto Veggie Pizza, Pesto Tortellini, Pesto Pasta Salad, One Pan Pesto Chicken and Vegetables, spread it on artisan bread.
Pasta: I love to use spaghetti, but penne or your favorite pasta would work.
Add Protein: Top with grilled chicken, shrimp, or tofu to make it more hearty.
Nutrition
Calories: 653kcal | Carbohydrates: 62g | Protein: 17g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 15mg | Sodium: 303mg | Potassium: 375mg | Fiber: 3g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 11mg | Calcium: 195mg | Iron: 2mg
Recipe Link
