Basil pesto pasta

Name: Basil pesto pasta
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Dry wheat spaghetti; 40 g Fresh basil; 25 g Pine nuts; 30 g Vegetarian hard cheese (Parmesan-style); 5 g Garlic; 35 g Olive oil; 10 g Lemon juice; 1 g Salt

Spaghetti coated in fresh basil, pine nut and cheese pesto.

Estimated total time: 25 minutes2 portionsAbout 630 kcal per portion

Pesto pasta — real photograph — Photo: Marco Del Torchio 95 · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe. Reference covers the pesto sauce.

Ingredients for 2 portions

180 g Dry wheat spaghetti
40 g Fresh basil
25 g Pine nuts
30 g Vegetarian hard cheese (Parmesan-style)
5 g Garlic
35 g Olive oil
10 g Lemon juice
1 g Salt

Method

Toast pine nuts in a dry frying pan for 2–3 minutes until fragrant and cool them.
Blend or pound basil, garlic, pine nuts and Parmesan, then gradually add olive oil and lemon juice to make a coarse sauce.
Cook spaghetti in lightly salted water following the packet. Save some cooking water before draining.
Off the heat, toss pasta with pesto and a splash of cooking water until glossy. Serve immediately.

Choose vegetarian-rennet hard cheese if required. Pine nuts are seeds, not one of the EU tree-nut categories, but can still cause allergic reactions.

Pasta al pesto

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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