Classic Pesto Pasta

Name: Classic Pesto Pasta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 2 cup fresh basil leaves packed, stems removed; 3 cloves garlic peeled; 0.33 cup pine nuts toasted; 0.75 cup Parmesan cheese freshly grated; 0.5 cup extra-virgin olive oil good quality; 0.5 tsp kosher salt plus more; 0.25 tsp black pepper freshly ground; 1 tsp lemon juice freshly squeezed; 1 lb spaghetti, trofie; linguine; trofie; casarecce; 4 qt water for boiling; 1 tbsp kosher salt for pasta water; 0.25 cup Parmesan cheese freshly grated; 2 tbsp pine nuts toasted; 1 small fresh basil leaves a few whole leaves

Main27 min4 servingsEasy

About this recipe

A vibrant, restaurant-quality pesto pasta made entirely from scratch — bright basil, toasted pine nuts, Parmesan, and good olive oil blended into a silky sauce that clings to every strand of pasta. This is the kind of dish that looks impressive but comes together in under 30 minutes. The secret is reserving a splash of starchy pasta water to make the pesto coat the noodles like a dream.

Instructions

1
Toast the pine nuts in a dry skillet over ^[medium-low heat], stirring frequently, until golden and fragrant, about 3–4 minutes. Watch them carefully — they go from golden to burnt quickly. Transfer immediately to a plate to cool.
2
Add the basil leaves, garlic, toasted pine nuts, and salt to a food processor. Pulse 8–10 times until coarsely chopped, scraping down the sides as needed.
3
Add the Parmesan cheese and lemon juice (if using). With the processor running, slowly drizzle in the olive oil through the feed tube. Blend until smooth but still slightly textured — about 30 seconds. Taste and adjust salt and black pepper. Set aside.
4
Bring a large pot of water to a rolling boil over ^[high heat]. Add the salt — the water should taste pleasantly salty, like mild seawater. This is the only chance to season the pasta itself.
5
Add the spaghetti and cook according to package directions until al dente — usually 8–10 minutes. Before draining, use a ladle or measuring cups to scoop out about 1 cup of the starchy pasta water and set it aside.
6
Drain the spaghetti in a colander. Do NOT rinse it — the surface starch helps the sauce adhere.
7
Return the drained spaghetti to the pot (off the heat) or transfer to a large skillet over ^[low heat]. Add the pesto and toss well to coat. Add reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce is silky and coats every strand evenly. You may not need all of it.
8
Taste and adjust seasoning with salt and black pepper as needed.
9
Divide the spaghetti among warm bowls. Top with extra Parmesan cheese, a few toasted pine nuts, and a couple of fresh basil leaves. Serve immediately.

Classic Pesto Pasta

Main27 min4 servingsEasy

About this recipe

Instructions

1
Toast the pine nuts in a dry skillet over ^[medium-low heat], stirring frequently, until golden and fragrant, about 3–4 minutes. Watch them carefully — they go from golden to burnt quickly. Transfer immediately to a plate to cool.
2
Add the basil leaves, garlic, toasted pine nuts, and salt to a food processor. Pulse 8–10 times until coarsely chopped, scraping down the sides as needed.
3
Add the Parmesan cheese and lemon juice (if using). With the processor running, slowly drizzle in the olive oil through the feed tube. Blend until smooth but still slightly textured — about 30 seconds. Taste and adjust salt and black pepper. Set aside.
4
Bring a large pot of water to a rolling boil over ^[high heat]. Add the salt — the water should taste pleasantly salty, like mild seawater. This is the only chance to season the pasta itself.
5
Add the spaghetti and cook according to package directions until al dente — usually 8–10 minutes. Before draining, use a ladle or measuring cups to scoop out about 1 cup of the starchy pasta water and set it aside.
6
Drain the spaghetti in a colander. Do NOT rinse it — the surface starch helps the sauce adhere.
7
Return the drained spaghetti to the pot (off the heat) or transfer to a large skillet over ^[low heat]. Add the pesto and toss well to coat. Add reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce is silky and coats every strand evenly. You may not need all of it.
8
Taste and adjust seasoning with salt and black pepper as needed.
9
Divide the spaghetti among warm bowls. Top with extra Parmesan cheese, a few toasted pine nuts, and a couple of fresh basil leaves. Serve immediately.