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


  • 200 g fresh pasta or 150 g dried pasta
  • Handful toasted pine-nuts to serve
  • 150g cherry tomatoes, halved
  • Pesto
  • Big bunch fresh basil, stems removed if they are woody
  • 2 tbsp toasted pine nuts (hazelnuts, almonds or walnuts will work too)
  • Zest of 1 lemon
  • 1-2 garlic cloves
  • ± 1/3 cup olive oil (more if needed)
  • ± 100 g grated parmesan
  • Pepper & salt to taste
  • Squeeze lemon juice to taste


Make the pesto


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


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


Taste and season with pepper and salt and a squeeze of lemon juice. Taste again and adjust to your liking.


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


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


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


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


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

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