Easy 15-Minute Fresh Basil Pesto Pasta Recipe for an Italian-Inspired Lunch Loaded with Flavor
Need a quick and simple lunch to fill the stomach and put a smile on your face? Bring a beloved Italian combination into your home kitchen with my basil pesto pasta recipe, and coat your starchy spaghetti in plenty of rich, herby goodness!
Basil Pesto Pasta Recipe
I, like so many passionate foodies, can always find a place in my heart for more than a little Italian food. While it’s relatively straightforward to find fresh pesto in your local supermarket, ever since I first made my own I just cannot go back.
In this recipe, I’m going to show you how to make your very own nutty and herby fresh pesto, that you can generously coat your spaghetti (or any other type of pasta you have in the pantry) with for a super simple yet utterly delicious pasta dish.
Ingredients
To make my basil pesto pasta recipe, you’ll first need the following ingredients (for about four servings):
- Spaghetti – 16 oz (450 grams)
- Fresh Basil Leaves – 2 cups, packed
- Pine Nuts – 1/3 cup
- Garlic – 2 medium cloves, minced
- Extra-Virgin Olive Oil – 1/2 cup
- Freshly Grated Parmigiano Reggiano – 3/4 cup (1/2 cup for the pesto + 1/4 cup for topping the finished dish) Parmigiano Reggiano (Parmesan)
- Salt – 1/2 tsp
- Black Pepper – 1/2 tsp
- Chili Flakes – 1 tsp, optional, for heat
Ingredient Notes
Parmigiano Reggiano – Parmigiano Reggiano is a high-quality Parmesan cheese produced in specific regions in Italy. In the EU, all cheese labeled as ‘Parmesan’ is Parmigiano Reggiano. In the U.S. and generally outside the EU, go for the one labeled specifically as Parmigiano Reggiano (rather than just ‘Parmesan’) to get the high-quality one produced in Italy.
Step-by-Step Instructions
Step 1 – To a food processor, add the basil leaves, pine nuts, minced garlic, salt, and black pepper, and give it a mix.
Step 2 – Add the 1/2 cup of parmesan, and give it a mix.
Step 3 – Drizzle in the olive oil, while blending the mixture.
You’ll end up with a lovely basil pesto that is better than anything you’ll find in stores!
Step 5 – Cook the spaghetti according to the package instructions (reserve 1 cup of the pasta water when draining the spaghetti). Add the drained spaghetti and fresh basil pesto to a large pan.
Step 6 – Add 1/4 cup of the pasta water to the pasta and pesto.
Step 7 – Give it a mix over low heat for about 30 seconds until the spaghetti, pasta water, and basil pesto are well incorporated.
Step 8 – Turn the heat off, and get ready to serve.
To serve, use your tongs to roll and nestle a sizeable portion of pesto spaghetti into the middle of your plate. Then grate a generous amount of parmesan cheese over the top (and optionally some chili flakes for heat) and finish with a few basil leaves to add just a smidge of freshness to that already mouthwatering aroma.
How simple is that? Yes, you can absolutely try this dish with store-bought pesto, but honestly, once you make your own basil pesto, and take in its intense aromatic qualities and rich, herby, and salty flavor, you’ll never want to go back.
If you want to try something different with this simple pasta dish, you could try it with marinated chili shrimp, or stick with a classic poultry pairing and add some chicken to the dish. It really is up to you.
Basil Pesto Pasta Recipe Card
Ingredients
- 16 oz 450 grams spaghetti
- 2 cups fresh basil leaves packed
- 1/3 cup pine nuts
- Garlic – 2 medium cloves garlic minced
- 1/2 cup extra-virgin olive oil
- 3/4 cup freshly-grated Parmigiano Reggiano (Parmesan) 1/2 cup for the pesto + 1/4 cup for topping the finished dish
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili flakes optional, for heat
Instructions
- To a food processor, add the basil leaves, pine nuts, minced garlic, salt, and black pepper, and give it a mix.
- Add the 1/2 cup of parmesan, and give it a mix.
- Drizzle in the olive oil, while blending the mixture.
- Boil the spaghetti according to the package instructions. Add the drained spaghetti and fresh basil pesto to a large pan.
- Add 1/4 cup of the pasta water to the pasta and pesto.
- Give it a mix over low heat for about 30 seconds until the spaghetti, pasta water, and basil pesto are well incorporated.
- To serve, use your tongs to roll and nestle a sizeable portion of pesto spaghetti into the middle of your plate. Then grate a generous amount of parmesan cheese over the top (and optionally some chili flakes for heat) and finish with a few basil leaves to add just a smidge of freshness to that already mouthwatering aroma.
Notes
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Keep my simple basil pesto dish on hand in case you need to whip up a quick lunch or dinner by saving it to one of your recipe boards.
Can you add how many this recipe will serve.
The Recipe calls for two types of cheese. The ingredients call for Parmigiano Reggiano cheese but the instructions says add the Parmesan Cheese and no mention of the Parmigiano Reggiano Cheese??? Which and when do you use the two cheeses???
Hi Don, Parmigiano Reggiano is Parmesan so the Parmesan in the instructions refers to the Parmigiano Reggiano. I’ll add a note to the article and recipe card to avoid any confusion.