Easy Creamy Pesto Pasta Recipe
This easy creamy pesto pasta recipe combines fresh basil, Parmesan, and garlic into a vibrant sauce with a touch of pasta water for a smooth and luxurious texture. Perfect as a vegetarian main or a versatile side dish, it’s a crowd-pleaser that’s both quick and flavorful.
Equipment
- Food processor or blender
Ingredients
For the Pesto:
- ½ cup pine nuts or walnuts or peeled almonds
- 2 cups tightly packed fresh basil leaves
- ¾ cup shredded Parmesan cheese
- ½ cup extra-virgin olive oil
- 2 garlic cloves roughly chopped
- ¼ cup freshly squeezed lemon juice from 1–2 lemons
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For the Pasta:
- 1 tablespoon fine sea salt
- 16 ounces fusilli pasta or your favorite pasta
- ½ cup reserved pasta water
- 1½ cups cherry tomatoes halved (optional)
- ¼ cup pine nuts optional
- Freshly grated Parmesan cheese for serving
Instructions
- Toast the Nuts: In a small skillet over medium heat, toast the pine nuts, stirring occasionally, until they turn golden and release their aroma. This should take about 3–5 minutes. Remove from heat and let them cool slightly.
- Make the Pesto: Add the toasted nuts, basil leaves, Parmesan cheese, olive oil, garlic, lemon juice, salt, and black pepper to a food processor. Blend the mixture for about 2–3 minutes, pausing occasionally to scrape down the sides of the bowl, until the pesto is smooth and creamy. Set it aside.
- Cook the Pasta: Fill a large pot with water and bring it to a boil over high heat. Add the sea salt and cook the fusilli pasta according to the package directions until al dente. Before draining the pasta, save ½ cup of the cooking water.
- Combine Pasta and Pesto: Place the drained pasta in a large mixing bowl. Add about ½ cup of the prepared pesto and toss it with the pasta to coat evenly. Gradually mix in ¼ cup of the reserved pasta water, adding more as needed to reach your desired creamy consistency. Add extra pesto if preferred for a more robust flavor.
- Add Garnishes and Serve: Sprinkle the pasta with halved cherry tomatoes and additional pine nuts, if desired. Top with freshly grated Parmesan cheese. Serve immediately while warm.
Notes
- Pro Tip: The pesto recipe yields slightly more than required for the pasta. Store leftover pesto in an airtight container in the fridge for up to 5 days—it’s great for spreading on sandwiches or serving with grilled meats.
- For added convenience, you can use pre-toasted nuts or store-bought pesto, but making it fresh enhances the flavor significantly.
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