Pasta with 10-Minute Pesto

Ingredients for Pasta with 10-Minute Pesto

• 450g pasta

• Kosher salt

• 50g plus 2 tablespoons pine nuts, divided

• 5 cups (loosely packed) basil leaves (about 60g ), plus more for serving

• 1 garlic clove, peeled, cut in half

• 120ml extra-virgin olive oil

• 240ml finely grated Parmesan, plus more for serving

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 tablespoons pasta cooking liquid.

Meanwhile, toast 2 tablespoons 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 teaspoons salt, and remaining 50g 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 150g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.