Easy Pasta Al Pesto Genovese

Alyssa

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

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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.

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!