Pesto Pasta

Ingredients and Weight:

• 1 pound dry pasta (such as penne, rotini, or fusilli)
• 3 cups fresh basil, packed
• 1 cup pine nuts
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of the pasta water before draining.
2. While the pasta is cooking, make the pesto. In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan cheese, and olive oil. Process until smooth and season with salt and pepper to taste.
3. Drain the pasta and return it to the pot. Add the pesto and reserved pasta water and toss to combine.
4. Heat over low heat until the pasta is warmed through and the sauce is creamy.
5. Serve immediately, garnished with additional Parmesan cheese and basil leaves.

Nutritional Information:

Per serving (1 cup cooked pasta):

• Calories: 450
• Fat: 20 grams
• Saturated fat: 5 grams
• Cholesterol: 15 milligrams
• Sodium: 500 milligrams
• Carbohydrates: 60 grams
• Dietary fiber: 5 grams
• Sugar: 5 grams
• Protein: 15 grams

Dish Characteristics:

• Creamy and flavorful
• Bright green color from the basil
• Topped with Parmesan cheese and basil leaves
• Suitable for both casual and formal occasions

User Comments:

• "This pesto pasta is the perfect balance of rich and fresh. It's a family favorite!"
• "I love how easy this dish is to make. It's perfect for a quick and delicious weeknight meal."
• "The pesto has such an intense flavor that really elevates the dish. Highly recommend!"

Special Precautions and Tips:

• Use fresh basil for the best flavor.
• If you don't have a food processor or blender, you can chop the basil, pine nuts, and garlic finely by hand.
• To make a vegan version, replace the Parmesan cheese with nutritional yeast.
• If the pesto is too thick, add more pasta water or olive oil to thin it out.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.