Pesto Pasta
Fresh, hearty, and herbaceous: this pesto pasta is indulgent with healthy ingredients, from beautiful basil to tangy parmesan and nutty pine nuts for a most delicious dish!
Servings: 2 -4 servings
Equipment
- Large pot with strainer
Ingredients
- 1 recipe vegan pesto or 5-7 oz jarred pesto to taste
- A big pinch of salt
- ½ lb penne pasta
- 1 tablespoon extra virgin olive oil
- ¼ cup basil leaves
- ¼ cup pine nuts
- ½ cup parmesan of choice
- Salt and pepper to taste
Instructions
- Prepare vegan pesto. Transfer to a small, airtight container. Cover with a thin layer of olive oil. Refrigerate until needed.
- Bring a large pot of water to boil. Add in a big pinch of salt. Add in pasta. Cook until nearly tender, but still firm (al dente).
- Reserve ¼ cup pasta water.
- Drain pasta and keep in pot, removing from heat. Place on a heatproof surface.
- Drizzle olive oil over pasta. Toss to coat—this will prevent the pasta from sticking.
- Add pasta water to pot. Toss again to coat.
- Pour pesto over cooked pasta. Toss until well coated.
- Transfer into serving plates. Garnish with basil leaves and pine nuts.
- Top with parmesan and salt and pepper to taste. Enjoy!
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Notes
Storing Instructions: Enjoy immediately. If needed, cool completely and store in an airtight container in the refrigerator for 1-3 days.
How to make Vegan: Make vegan pesto and use vegan parmesan for topping.
How to make Gluten Free: Use gluten free penne pasta and GF-certified parmesan.