Pesto Pasta Recipe
Pesto pasta is a classic Italian dish that originated in Genoa, the capital city of Liguria. The word "pesto" comes from the Italian verb "pestare," which means to crush or pound.
Equipment
- Large pot
- Colander
- Blender or food processor
- Wooden spoon
- Mixing bowl
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1 lb (450g) pasta (spaghetti, linguine, or penne)
- 1/4 cup pasta cooking water (reserved)
Instructions
- Prepare the pasta:Pour some water into a big pot and season with salt. On high heat, bring the water to a boil.
- After adding the pasta to the boiling water, cook it for the amount of time specified on the package, usually 8 to 10 minutes, or until it is al dente.
- After draining the pasta in a strainer, save aside 1/4 cup of the cooking water.
- Get the pesto sauce ready:Grated Parmesan cheese, pine nuts, cloves of garlic, and fresh basil should all be combined in a food processor or blender.
- Process until the items are chopped finely.As you combine, gradually add the extra virgin olive oil until the mixture is smooth and creamy.To taste, add salt and pepper for seasoning.
- Mix the pasta with the pesto:Toss the cooked pasta with the pesto sauce in a large mixing bowl. If necessary, add a small amount of the pasta cooking water that was set aside to ensure that the sauce coats the pasta evenly.
- Stir thoroughly to coat the pasta with the pesto sauce.
- Serve and Enjoy:Divide the pesto pasta among serving plates.Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.Serve immediately and enjoy your delicious pesto pasta!