Pasta Pesto

Pasta Pesto is one of those dishes that instantly transports me to a sunny Italian kitchen, even when I'm just making it on a weeknight. I absolutely adore its fresh, vibrant flavors and how incredibly simple it is to whip up. This recipe is a testament to how fantastic simple ingredients can be, and I promise you, home cooks and starter cooks should not be intimidated by it. It’s a truly comforting and satisfying meal that comes together in minutes, proving that delicious food doesn't have to be complicated.

Ingredients

• 12 oz (340g) spaghetti, linguine, or your favorite pasta
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup pine nuts, lightly toasted
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 2 tablespoons pasta water, reserved

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse several times until the mixture is finely chopped.
3. With the food processor running on low, slowly drizzle in the extra virgin olive oil until the pesto is smooth and creamy. Season with salt and freshly ground black pepper to taste.
4. Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the remaining pasta thoroughly using a colander.
5. Return the drained pasta to the large pot. Add the freshly made pesto and the reserved 2 tablespoons of pasta water. Toss everything together until the pasta is evenly coated with the pesto. The pasta water helps create a silky sauce.
6. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh basil, if desired.