Ingredients
Scale
- 12 oz trenette pasta
- 1 cup basil pesto
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup toasted pine nuts
- Salt and freshly ground black pepper to taste
- Fresh basil leaves and lemon zest for garnish (optional)
Instructions
- Boil trenette in salted water until al dente.
- Reserve 1/4 cup pasta cooking water, then drain.
- Toss hot pasta with pesto, olive oil, and pasta water until glossy.
- Fold in Parmigiano-Reggiano and toasted pine nuts, season to taste.
- Garnish with fresh basil and lemon zest and serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency.
- Do not overcook the pasta; al dente is ideal.
- For a lighter version, use less olive oil and cheese.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Method: Boiling, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (about 180 g) cooked
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 15 mg
