Pasta al Pesto
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Pesto pasta originated in Genoa, Italy, where the aromatic basil grows abundantly on the hillsides of Liguria. This simple yet vibrant dish combines the fragrant essence of fresh basil with pine nuts, garlic, Parmesan, and olive oil to create a bright, herbaceous sauce that clings beautifully to pasta. While the pesto sauce itself is traditionally uncooked to preserve its fresh flavor and nutritional benefits, the complete dish requires boiling pasta and lightly toasting the pine nuts.
Time & Quantities
Method & Ingredients
Required Equipment: Food processor or mortar and pestle, large pot, colander
Cooking Method: Boiling
Ingredients
- 1 lb pasta
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano cheese
- 2/3 cup extra virgin olive oil
- salt
- freshly ground black pepper
- 1/2 tsp lemon zest
Instructions
- Bring a large pot of generously salted water to a boil.
- While waiting for water to boil (patience is a virtue that pays off in pasta!), toast pine nuts in a dry skillet over medium heat until golden, about 3-5 minutes, shaking occasionally. Let cool.
- In a food processor, combine basil, cooled pine nuts, and garlic. Pulse until coarsely chopped.
- Add cheeses and pulse briefly to combine.
- With processor running, slowly drizzle in olive oil until smooth but still somewhat textured - this is pesto, not a smoothie!
- Season with salt, pepper, and lemon zest if using.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Return pasta to pot, add pesto and toss gently, adding splashes of reserved pasta water as needed to loosen the sauce.
- Serve immediately with extra grated cheese on top.
Storage & Make-Ahead
Storage Advice: Store leftover pesto separately from pasta in an airtight container with a thin layer of olive oil on top to prevent oxidation, refrigerate up to 3 days.
Make-Ahead & Freezing Tips: Make pesto up to 2 days ahead and store in refrigerator with a thin layer of olive oil on top. Freezes well in ice cube trays for up to 3 months.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 550
- Protein: 15g
- Fat: 32g (Saturated: 6g)
- Carbohydrates: 52g (Fiber: 3g, Sugar: 2g)
- Vitamin A: 15% DV
- Vitamin C: 5% DV
- Calcium: 12% DV
- Iron: 15% DV
Allergen Information: Contains dairy (cheese), nuts (pine nuts), wheat (pasta)
Dietary Information: Contains dairy, nuts, and gluten; not suitable for vegans, those with nut allergies, dairy allergies, or celiac disease
Serving & Variations
Serving Suggestions: Serve in warmed bowls with a sprinkle of pine nuts and extra Parmesan. A simple tomato and mozzarella salad makes a perfect accompaniment.
Wine or Drink Pairing: Pair with a crisp Italian white wine like Vermentino from Liguria or a Gavi di Gavi from Piedmont. These wines have the acidity and mineral notes to complement the herbaceous pesto.
Possible Recipe Variations: Substitute walnuts for pine nuts for a more economical option. Add cherry tomatoes and mozzarella pearls for a summer variation. Use half spinach and half basil for a milder flavor.
Additional Notes: Traditionally, Ligurian cooks use a mortar and pestle for the most authentic texture. The warmth of the pasta will release the aroma of the pesto.
Magnifico, just splendid pasta as pesto, grazie!
This authentic pesto looks incredible! So excited to make this with basil from my garden this summer. Love that it uses the traditional mortar and pestle method – it really does make a difference in texture.