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Pesto Pasta

Prep Time:

20 Minutes

Cook Time:

11 minutes for Spaghetti noodles.

Serves:

14-16 Servings

Level:

Beginner

About the Recipe

End of the Summer finds my herb garden at its peak. Fresh Basil is large leaved at this time and brimming with fragrance, making Pesto Pasta a pick-me-up dish during the "dog days of Summer".

Ingredients

  • 1 pound Pasta, usually Spaghetti

  • 1/2 cup Pine Nuts

  • 2-3 Garlic cloves

  • Extra Virgin Olive oil, for sauté

  • 4 Anchovies

  • Red pepper flakes, couple dashes

  • 3/4 cup Parmesan cheese, grated

  • 1 Tablespoon Rice Vinegar

  • 1 cup fresh Basil

  • Salt and pepper, to taste

  • Extra Virgin Olive oil, enough to reach desired consistency

Preparation

Step 1


Boil pasta for 11 minutes for regular spaghetti in salted water with a drizzle of a light vegetable oil. Drain and set aside.



Step 2


Roast pine nuts and garlic cloves in a nonstick pan with EVOo on a medium heat until browned. Place in a food processor.



Step 3


Add anchovies, Parmesan cheese, red pepper flakes, rice vinegar, basil, salt, pepper and EVOo to the food processor with pine nuts and garlic. Blend well.



Step 4


Mix pesto sauce with drained pasta. Serve. Optional: Roasted vegetables of tomatoes and eggplant go well with this dish.

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