Perfect Pesto Pasta
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/2 cup pine nuts
- 3/4 cup extra-virgin olive oil
- 1 tsp. kosher salt, plus more
- 2 tbsp. unsalted butter, cut into pieces
- 2 garlic cloves, finely grated
- 3 oz. parmesan, grated, plus more shaved for serving
- 6 cups basil leaves (from about 3 bunches)
- 12 oz. dried long pasta
- Carbohydrate 67 g(22%)
- Cholesterol 15 mg(5%)
- Fat 59 g(91%)
- Fiber 4 g(16%)
- Protein 15 g(29%)
- Saturated Fat 10 g(52%)
- Sodium 435 mg(18%)
- Calories 849
Preparation Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Transfer to a food processor and let cool, 5–7 minutes. Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid. Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed. Divide pasta among bowls. Top with shaved Parmesan. Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.
Preparation Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Transfer to a food processor and let cool, 5–7 minutes. Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid. Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed. Divide pasta among bowls. Top with shaved Parmesan. Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.
