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Pesto Pasta

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Spaghetti tossed with a fresh pesto of basil, toasted pine nuts, garlic, parmesan, lemon, and olive oil. Serves 4.

Pesto pasta twirled on a white plate with fresh basil

Pesto

 2 packed fresh basil leaves
 ⅓ cup pine nuts, toasted
 2 garlic
 ½ cup grated parmesan
 ½ cup extra-virgin olive oil
 1 tbsp lemon juice
 ½ tsp salt

Pasta

 12 oz spaghetti or linguine (340g)
 extra parmesan and basil, to serve
1

Toast the nuts. Toast the pine nuts in a dry pan 2–3 minutes until golden.

2

Blend the pesto. Pulse the basil, pine nuts, garlic, parmesan, and salt. With the motor running, stream in the olive oil and lemon juice until smooth.

3

Cook the pasta. Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain.

4

Toss. Off the heat, toss the pasta with the pesto, adding pasta water until glossy.

5

Serve. Top with extra parmesan and basil.

Nutrition Facts

4 servings

Serving size

1 plate

Amount per serving
Calories675
% Daily Value *
Total Fat 39g50%

Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 10mg4%
Sodium 480mg21%
Total Carbohydrate 64g24%

Dietary Fiber 3g11%
Total Sugars 3g
Protein 17g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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