Basil Pesto Pasta

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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I love that in just a few minutes I can whip up a tasty, healthy meal for one when I’m pushed for time.

This Basil Pesto Pasta can be dressed up or down (I’ve listed some suggestions at the end of the recipe), and with the variety of good gluten-free pasta products available these days, it’s no problem to steer clear of gluten.



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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Servings 1 Serving



  • 100 g dried pasta (I used gluten-free spirals)
  • ½ cup packed cup fresh basil leaves
  • 2 tbsp pine nuts, toasted
  • 1-2 garlic cloves, crushed
  • 2 tbsp grated parmesan cheese
  • 3 tbsp extra-virgin olive oil
  • Shaved parmesan cheese to serve
  • Sea salt and cracked pepper to taste


  • Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
  • Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth (it’s nice to leave it a bit rustic).
  • With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
  • Add pesto to pasta. Toss to combine and serve immediately with shaved parmesan cheese and an extra sprinkling of sea salt and cracked pepper.


Tip: This is a basic basil pesto pasta recipe. You can add any number of further ingredients to spice it up, such as broccoli florets, asparagus spears, or chopped spinach, cherry tomatoes or sun-dried tomatoes, olives, tofu, or sliced avocado. If you want to go down a more hedonistic route, you might choose to include some diced crispy bacon, some flaked fresh or smoked salmon, or add a splash of heavy cream into the mix at the end.
Keyword Basil Pesto Pasta, Pasta
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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