Name: Easy Pasta Al Pesto Genovese
Ingredients: Pasta (1 lb): The foundation of this dish. Traditional choices include spaghetti, penne, or trofie, with each type lending its unique texture to the meal. Opt for high-quality dried pasta for the best texture.; Fresh Basil (1 cup, packed): The star of the show, fresh basil provides a fragrant and herbal flavor. Look for vibrant green leaves; wilted or brown leaves indicate older, less flavorful herbs.; Pine Nuts (¼ cup): These nuts add a buttery richness to the pesto. Lightly toasting them before blending enhances their flavor. If you have nut allergies, you can experiment with sunflower seeds or omit them entirely.; Garlic (2 cloves): A fundamental flavor enhancer. Adjust the amount based on your preference for garlic’s pungency. Fresh garlic cloves yield the best results.; Olive Oil (⅓ cup): Extra virgin olive oil is recommended for its fruity notes that elevate the pesto. The quality of the oil directly impacts the flavor, so choose one that you love.; Parmigiano-Reggiano (½ cup) & Pecorino Romano (¼ cup): These cheeses contribute a creamy texture and savory depth. If you need a dairy-free option, nutritional yeast (3 tbsp) can replicate some of the umami flavor found in cheese.; Sea Salt (1 tsp): Vital for enhancing flavors. Adjust to taste.; Pasta Water (1 cup, reserved): This starchy water helps bind the pesto to the pasta, ensuring a silky texture.

Description

Make this quick and flavorful Pasta al Pesto Genovese in 15 minutes, with fresh basil, pine nuts, and cheese. Perfect for busy weeknights!

Ingredients

Pasta (1 lb): The foundation of this dish. Traditional choices include spaghetti, penne, or trofie, with each type lending its unique texture to the meal. Opt for high-quality dried pasta for the best texture.
Fresh Basil (1 cup, packed): The star of the show, fresh basil provides a fragrant and herbal flavor. Look for vibrant green leaves; wilted or brown leaves indicate older, less flavorful herbs.
Pine Nuts (¼ cup): These nuts add a buttery richness to the pesto. Lightly toasting them before blending enhances their flavor. If you have nut allergies, you can experiment with sunflower seeds or omit them entirely.
Garlic (2 cloves): A fundamental flavor enhancer. Adjust the amount based on your preference for garlic’s pungency. Fresh garlic cloves yield the best results.
Olive Oil (⅓ cup): Extra virgin olive oil is recommended for its fruity notes that elevate the pesto. The quality of the oil directly impacts the flavor, so choose one that you love.
Parmigiano-Reggiano (½ cup) & Pecorino Romano (¼ cup): These cheeses contribute a creamy texture and savory depth. If you need a dairy-free option, nutritional yeast (3 tbsp) can replicate some of the umami flavor found in cheese.
Sea Salt (1 tsp): Vital for enhancing flavors. Adjust to taste.
Pasta Water (1 cup, reserved): This starchy water helps bind the pesto to the pasta, ensuring a silky texture.

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add 1 lb of your chosen pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Remember to reserve 1 cup of pasta water before draining.
Make the Pesto: While the pasta cooks, prepare the pesto. In a food processor, combine 1 portion of homemade pesto, 1 cup of fresh basil leaves, 1/2 cup of grated Parmigiano-Reggiano, 1/4 cup of Pecorino Romano, 1/2 cup of toasted pine nuts, and 2 minced garlic cloves. Blend until smooth gradually adding olive oil to achieve your desired consistency.
Combine: In a large mixing bowl, combine the drained pasta with the freshly made pesto. Gradually add the reserved pasta water, a few tablespoons at a time, until the pasta is coated in the pesto and has a silky texture.
Season & Serve: Taste your dish and adjust the salt as needed. Plate the pasta and sprinkle generously with additional grated cheese, then serve immediately. Enjoy the burst of flavors and aromas!