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Pesto Pasta
Pasta tossed with fresh basil pesto, a little pasta water and parmesan — fresh, green and ready in fifteen minutes.
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10 minPrep🔥
12 minCook🍽️
3Serves📊
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Ingredients
- 300g pasta
- For pesto: 60g fresh basil, 40g pine nuts, 50g parmesan, 1 garlic clove, 80ml olive oil, salt
- Extra parmesan to serve
Instructions
- Cook the pasta until al dente; reserve pasta water.
- Blend the pesto ingredients to a coarse paste.
- Toss the pasta with the pesto and a splash of pasta water until creamy.
- Serve with extra parmesan.
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Tara’s tips
- Don't cook the pesto — just warm it through with the hot pasta.
- A splash of pasta water turns it silky.
Serving suggestions
- Lovely with cherry tomatoes stirred through.
Storage & reheating
Pesto keeps a week under a layer of oil.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No pine nuts?
Walnuts or cashews work well.
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