Herb-Infused Pesto Pasta
This dish features a vibrant basil pesto tossed with cooked pasta, creating a bright, herb-forward meal. The pesto combines fresh basil, garlic, pine nuts, and cheese blended into a creamy sauce that coats the pasta, resulting in a fresh and flavorful final appearance.
Equipment
- Pot
- Food processor or blender
- Large mixing bowl
- Cooking spoon
Ingredients
- 12 cups fresh basil leaves blanched and shocked for bright color
- 2 cloves garlic for the pesto
- 1/4 cups pine nuts lightly toasted
- 1/2 cups olive oil plus more for cooking and thinning
- 1/4 cups Parmesan cheese freshly grated
- 12 ounces pasta (spaghetti or linguine) cooked al dente
- to taste salt for pasta water and seasoning
Instructions
- Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Drain and set aside.
- While the pasta cooks, blanch the basil leaves in boiling water for 15 seconds, then immediately transfer to ice water to preserve their vibrant color.
- Drain the basil thoroughly and place it in a food processor along with the garlic, toasted pine nuts, and Parmesan cheese. Process until finely chopped.
- With the processor running, slowly drizzle in the olive oil to create a smooth, bright green pesto sauce. Season with salt to taste and adjust consistency with more olive oil if needed.
- Transfer the cooked pasta to a large mixing bowl and pour the pesto over it. Toss gently until the noodles are evenly coated and the sauce clings to every strand.
- Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired. The dish should have a vibrant green hue with a creamy, herbaceous coating on the pasta.
Notes
For best color, blanch the basil briefly and shock in ice water. Adjust pesto consistency with olive oil or pasta water as needed. Toss pasta with pesto before serving to ensure even coating.