Pasta With 10-Minute Pesto
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
450 g
Pasta1 cup
Extra-Virgin Olive OilDirections:
1
Add 1 cup Parmesan; purée just to combine
2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp
3
Pasta cooking liquid
4
Meanwhile, toast 2 Tbsp
5
Pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2–3 minutes; set aside
6
Blanch 5 cups basil in a small pot of boiling water 30 seconds
7
Using a slotted spoon or spider, transfer to a large bowl filled with ice water
8
Purée garlic, oil, 1/2 tsp
9
Salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy
10
Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification)
11
Add to blender and purée just to combine
12
Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid
13
Transfer pasta to a large serving bowl or platter and toss with pesto
14
Top with Parmesan and reserved toasted pine nuts and garnish with basil
15
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp
16
Pasta cooking liquid
17
Meanwhile, toast 2 Tbsp
18
Pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2–3 minutes; set aside
19
Blanch 5 cups basil in a small pot of boiling water 30 seconds
20
Using a slotted spoon or spider, transfer to a large bowl filled with ice water
21
Purée garlic, oil, 1/2 tsp
22
Salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy
23
Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification)
24
Add to blender and purée just to combine
25
Add 1 cup Parmesan; purée just to combine
26
Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid
27
Transfer pasta to a large serving bowl or platter and toss with pesto
28
Top with Parmesan and reserved toasted pine nuts and garnish with basil