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Pasta with 10-Minute Pesto Recipe

Pasta with 10-Minute Pesto
Source: Epicurious

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Ingredients

  • 1 pound pasta
  • Kosher salt
  • 1/3 cup plus 2 tablespoons pine nuts, divided
  • 5 cups (loosely packed) basil leaves (about 2 ounces), plus more for serving
  • 1 garlic clove, peeled, cut in half
  • 1/2 cup extra-virgin olive oil
  • 1 cup finely grated Parmesan, plus more for serving
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
4-6 servings

Instructions

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
  • Meanwhile, toast 2 Tbsp. pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2–3 minutes; set aside.
  • Blanch 5 cups basil in a small pot of boiling water 30 seconds.
  • Using a slotted spoon or spider, transfer to a large bowl filled with ice water.
  • Purée garlic, oil, 1/2 tsp. salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy.
  • Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification).
  • Add to blender and purée just to combine.
  • Add 1 cup Parmesan; purée just to combine.
  • Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid.
  • Transfer pasta to a large serving bowl or platter and toss with pesto.
  • Top with Parmesan and reserved toasted pine nuts and garnish with basil.

Dinner

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A recipe from Epicurious

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