Dinner/ Italian recipes/ Lunch/ Pasta/ Sauces, dressings & condiments/ Vegetarian

Pasta Pesto!

26 August 2020

Bringing the sunshine inside on this rainy day: freshly made pesto! Our basil plants have been growing in overdrive these last few weeks with all the sunshine we’ve been having, so nothing else to it than making a bunch of french pesto. And we don’t mind at all. I made a classic pesto with olive oil, toasted pine-nuts, parmesan cheese and lemon zest.

I also made fresh pasta, cutting the sheets into wide strips, like pappardelle. But just store bought dry pasta is fine as well of course! I would recommend using a wider pasta like tagliatelle or pappardelle in stead of spaghetti so the sauce can cover as much pasta as possible. Mmmmm.

Pasta Pesto!

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Dinner Italian
By Saffron Serves: 2
Prep Time: 15 minues Cooking Time: 10 minutes Total Time: 25 minutes

Ingredients

  • 200 g fresh pasta or 150 g dried pasta
  • Handful toasted pine-nuts to serve
  • 150g cherry tomatoes, halved
  • Pesto
  • Big bunch fresh basil, hard stems removed
  • ± tbsp toasted pine nutes
  • Zest of 1/2 a lemon
  • Glug of good quality olive oil
  • ± 100 g grated parmesan

Instructions

Make the pesto

1

Blitz all the basil, toasted pine-nuts, lemon zest and parmesan in a blender.

2

When coming together slowly start adding the olive oil until you reach the consistency you like.

3

Taste and season with pepper and salt.

4

Boil the the fresh pasta for ±3 minutes in salty water (for dried pasta follow instructions on the packaging).

5

Drain when ready leaving behind ± half a cup of the cooking liquid, this will help make the sauce nice and glossy.

6

Mix in the freshly made pesto (± 3 tbsp) and stir well.

7

Serve with some extra toasted pine nuts, cherry tomatoes and some basil flowers if you have any growing. Buon appetito!

Notes

For pasta I recommend a kind that will cover well in the sauce, like tagliatelle, papardelle, penne or fusilli.

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