BASIL PESTO PASTA
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
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.
Tried this recipe?Let us know how if you liked it in the comments below!