Ingredients
Scale
- 400 g trenette pasta (or linguine)
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup grated Parmigiano-Reggiano
- 1/3 cup extra virgin olive oil
- Salt, to taste
Instructions
- Boil trenette in salted water until al dente.
- Blend basil, pine nuts, garlic, Parmesan, and olive oil to a smooth pesto.
- Reserve 1/4 cup pasta water, drain pasta.
- Toss pasta with pesto, adding pasta water as needed to emulsify.
- Season with salt and pepper, serve with extra cheese and basil.
Notes
- Best with fresh basil and high-quality olive oil.
- Store pesto separately if not serving immediately.
- Adding pasta water helps loosen the sauce.
- Prep Time: PT5M
- Cook Time: PT15M
- Method: Boil pasta, blend pesto, toss with water to emulsify
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 calories
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 15 mg
