Pasta Bowl al Pesto (Basil Pesto Pasta with Pine Nuts)
Why this recipe works
- Fast fresh sauce: The pesto is blended while the pasta cooks, keeping the recipe quick without relying on a jarred sauce.
- Bright but savoury: Lemon zest and juice lift the basil and olive oil, while Parmesan and pine nuts keep the flavour rounded and savoury.
- Glossy coating: Reserved pasta water loosens the pesto just enough to help it cling to the pasta rather than sitting heavily in the bowl.
Get the most out of this recipe
Ingredient notes
- Use fresh basil: Choose bright, unwilted basil leaves for the cleanest herbal flavour; tired leaves can make pesto taste dull.
- Toast the pine nuts: Lightly toasted pine nuts add a deeper, rounder nuttiness, but let them cool before blending so the basil stays fresh-tasting.
- Taste before adding more salt: Parmesan and salted pasta water both contribute seasoning, so adjust at the end rather than over-salting the pesto early.
Texture tips
- Loosen gradually: Add the reserved pasta water a little at a time until the pesto turns glossy and coats the pasta evenly.
- Avoid over-blending: Blitz only until the pesto comes together; overworking basil can make the sauce darker and less fragrant.
Make-ahead tips
- Make the pesto ahead: The pesto can be prepared in advance and kept chilled, but its colour and fresh basil aroma are best on the day it is made.
- Reheat gently: Warm leftovers carefully with a splash of water or olive oil to loosen the sauce, avoiding high heat that can dull the basil.
Authenticity notes
- Food processor method: Traditional pesto is often associated with mortar-and-pestle preparation, but a food processor gives a practical everyday version with minimal effort.
- Cheese and nut swaps: Pecorino can give a sharper finish, while pistachios make the sauce slightly sweeter and nuttier than classic pine nuts.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the pasta and cook until al dente, following the packet timing. Before draining, reserve about 120 ml of the cooking water.
- While the pasta cooks, add the basil, pine nuts, garlic, Parmesan, olive oil, the zest of the lemon, 1 tbsp lemon juice, the black pepper, and the remaining 1 tsp fine sea salt to a food processor. Blitz until you have a thick pesto, scraping down the sides as needed. If it looks very stiff, loosen with 1 to 2 tbsp of the reserved pasta water.
- Drain the pasta and return it to the warm pot. Add the pesto and toss well, adding a splash of reserved pasta water until the sauce coats the pasta in a glossy layer. Taste and add a little more lemon juice if you want it brighter.
- Divide between bowls and finish with a generous grind of black pepper. Serve warm straight away.
Recipe notes
Tips
- Toast the pine nuts in a dry frying pan over a medium heat for 2 to 3 minutes until lightly golden, then cool before blending for a deeper flavour.
- For the smoothest pesto, grate the Parmesan finely before blending so it incorporates quickly without overworking the basil.
- If serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised eggs in the pasta if available and ensure the dish is served piping hot.
Substitutions
- Replace pine nuts with pistachios for a slightly sweeter, nuttier pesto.
- Replace Parmesan with pecorino romano cheese for a sharper, saltier finish.
- Replace egg pasta nest with spaghetti for a lighter texture.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently with a splash of water or olive oil in a saucepan until piping hot, or eat at room temperature; the basil flavour will dull slightly over time.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Milk Tree nuts
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