Pesto Pasta
This vibrant Pesto Pasta showcases fresh basil, toasted walnuts, and Parmigiano-Reggiano, creating a delightful Italian dish that's easy to make.
Ingredients
- ⅓ cup walnuts toasted
- 2 large cloves garlic roughly chopped
- 2 cups packed fresh basil leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅔ cup extra virgin olive oil
- ½ cup grated Parmigiano-Reggiano
- 1 pound pasta any shape
- to taste salt and freshly ground black pepper
- for serving Parmigiano-Reggiano
- for serving fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of cooking water, then drain the pasta.
- In a food processor, combine the toasted walnuts and garlic. Pulse until coarsely chopped.
- Add the basil, salt, and pepper, and blend until a coarse paste forms.
- With the processor running, slowly drizzle in the olive oil until emulsified and smooth.
- Stir in the grated Parmigiano-Reggiano and blend for another minute.
- Return the drained pasta to the pot and toss with the pesto, adding reserved pasta water as needed to achieve desired consistency.
- Taste and adjust seasoning with more salt and pepper if necessary.
- Serve immediately, garnished with additional Parmigiano-Reggiano and fresh basil leaves if desired.
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Notes
Enjoy your vibrant and flavorful Pesto Pasta!