Cooking Lucid
Classic Pesto Pasta
Fresh basil pesto tossed with al dente pasta, pine nuts, and Parmesan. Ligurian perfection in 20 minutes — bright, herbaceous, and deeply satisfying.
Prep 10 min
Cook 12 min
Total 22 min
Serves 4
Ingredients
Step 1 — Make the pesto
- 2 cups fresh basil leaves
- ⅓ cup pine nuts (toasted)
- 2 garlic cloves
- ½ cup Parmesan (grated)
- ½ cup extra-virgin olive oil
- Salt
Step 2 — Cook and toss
- 12 oz trofie, linguine, or potato gnocchi
- ½ cup reserved pasta water
- Salted water (for boiling)
Instructions
- 1
Blend the pesto
Pulse basil, pine nuts, and garlic in a food processor. Add Parmesan. With motor running, stream in olive oil until smooth and emulsified. Season with salt.
- 2
Cook pasta
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- 3
Toss and serve
Toss hot pasta with pesto, adding pasta water a splash at a time until silky. Serve immediately with extra Parmesan and basil.
Nutrition per serving: 480 cal · 14g protein · 52g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
