Ingredients
Scale
- 400g trenette pasta (or linguine as a substitute)
- 2 cups fresh basil leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup pine nuts
- 2 cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- Optional: a squeeze of lemon juice for brightness
Instructions
- Bring a large pot of salted water to a boil. Cook the trenette pasta until al dente according to package instructions. Drain, reserving a cup of pasta water.
- In a food processor or blender, combine basil, pine nuts, garlic, and salt. Pulse until finely chopped. Slowly add olive oil while blending until smooth. Mix in grated Parmigiano-Reggiano cheese.
- Transfer cooked pasta to a large bowl. Add pesto gradually, tossing gently to coat. Use reserved pasta water if needed for a thinner sauce.
- Serve immediately, garnished with extra cheese, basil leaves, and a squeeze of lemon juice for freshness.
Notes
- Use high-quality fresh basil for a more vibrant flavor.
- Save some pasta water to help loosen the pesto if it becomes too thick.
- This dish can be stored in an airtight container in the fridge for up to 2 days; drizzle with olive oil to prevent discoloration.
- For longer storage, freeze portions in sealed containers, noting the texture may change upon thawing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Pesto preparation, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 12 mg