This pesto pasta recipe makes a terrific side side or vegetarian main course. I like to use homemade basil pesto for this pesto pasta recipe. You can cover and refrigerate, or serve pesto pasta immediately with veggie garlic bread for a light and tasty vegetarian meal.
Total Time
20min
4.5
17 Ratings
Author: Half Baked Harvest
Servings:
6
Ingredients
•
2
cups
Fresh Basil
•
1
cup
Parmesan Cheese
, freshly grated
•
4
Tbsp
Pine Nuts
, toasted
or Almonds, pistachios
•
1
clove
Garlic
•
4
Tbsp
Butter
•
1/3
cup
Olive Oil
•
to taste
Ground Black Pepper
•
to taste
Crushed Red Pepper Flakes
•
2
lb
Pasta
Cooking Instructions
1.
In a heavy-bottomed sauce pan add the Butter (4 Tbsp) and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan. Set aside.
2.
Bring a large pot of salted water to a boil.
3.
Meanwhile, finely chop the Fresh Basil (2 cups) and add it to a medium-size bowl.
4.
Chop the Pine Nuts (4 Tbsp) and finely mince or grate the Garlic (1 clove), add them to the bowl with the basil.
5.
Add the Parmesan Cheese (1 cup), Olive Oil (1/3 cup), and cooled brown butter (make sure to get all the brown bits out of the pan).
6.
Using a fork, mix well and then sort of mash all the ingredients together with the fork. If desired, add more olive oil until your desired consistency is reached.
7.
Boil the Pasta (2 lb) according to package directions. Drain and immediately toss the hot pasta with the pesto.
8.
Serve hot or at room temperature with Ground Black Pepper (to taste) and a pinch of Crushed Red Pepper Flakes (to taste).
Nutrition Per Serving
CALORIES
839
FAT
29.7 g
PROTEIN
26.3 g
CARBS
115.4 g
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