Recipes
Dinner
Vegetarian
Pasta Pesto
Al dente pasta with homemade basil pesto, pine nuts and fresh parmesan.
15 min
Total time
2
Servings
Medium
Difficulty
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Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
2 servings
+
200 g
Pasta
3 tbsp
Pesto
30 g
Pine Nuts
50 g
Parmesan
1 piece
Basil
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Steps
1
Boil pasta
Boil pasta al dente – 9:00
🔥 9 min
Top Left
Start Step
Pasta water should taste like the sea. This seasons the pasta from the inside out.
2
Make pesto
Blend pesto – 4:00
🔪 4 min
Center
Start Step
Use the pulse function on your blender. Pesto should have texture, not be a completely smooth green paste.
3
Toast pine nuts
Toast pine nuts – 3:00
🔥 3 min
Top Right
Start Step
Pine nuts go from golden to burnt in 5 seconds. Toss them constantly in a dry pan without oil.
4
Combine
Toss pasta with pesto – 2:00
🧂 2 min
Bottom Left
Start Step
The starchy pasta water you saved is the secret to a creamy sauce. Add splashes until the pesto coats the noodles perfectly.
5
Plate & garnish
Top with parmesan & nuts – 1:00
⏸ 1 min
Bottom Right
Start Step
Serve immediately with an extra drizzle of good quality virgin olive oil and fresh basil leaves.
Chef Tips
Pasta water should taste like the sea. This seasons the pasta from the inside out.
Cook the pasta 1 minute less than the package says. It will finish cooking in the sauce later.
Use the pulse function on your blender. Pesto should have texture, not be a completely smooth green paste.
Pine nuts go from golden to burnt in 5 seconds. Toss them constantly in a dry pan without oil.
The starchy pasta water you saved is the secret to a creamy sauce. Add splashes until the pesto coats the noodles perfectly.
Serve immediately with an extra drizzle of good quality virgin olive oil and fresh basil leaves.
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