Wasfetna

Pesto pasta

Pasta with pesto of fresh basil, pine nuts, garlic, parmesan and olive oil.

Vegetarian

Pasta with pesto
Cooking time
37 min
Hands-on time
37 min
Difficulty
Easy
Cuisine
Italian
Calories
720
Contains
Nuts, Gluten, Dairy

Pesto is never cooked: it's tossed with the hot pasta after the heat is off, because heat takes its color and aroma. The basil is blended in short pulses only, because long blending warms it and turns it dark.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The cooking water loosens the pesto without cooking it.
  • Food processor or mortar — A knife will do — traditional pesto is pounded, not blended.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Wash the basil and dry it thoroughly — any water will ruin the pesto.

    6 min
    You’ll know it’s ready when

    The leaves are completely dry.

  3. Pulse the basil, pine nuts, garlic and salt, then add the oil gradually.

    6 min
    You’ll know it’s ready when

    The mixture is a coarse green, not a smooth paste.

    Tip: Blending too long warms the basil and turns it dark — short pulses only.

  4. Add the Parmesan and lemon and stir by hand, not with a blender.

    3 min
    You’ll know it’s ready when

    The pesto is bright green.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Turn off the heat and stir the pasta with the pesto and cooking water — never cook the pesto.

    4 min
    You’ll know it’s ready when

    The color is a bright green that has not darkened.

    Tip: Cooked pesto loses its color and aroma — toss it into hot pasta off the heat.

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