Fresh Basil Pesto Pasta
This fresh basil pesto pasta combines homemade spinach pasta with a smooth pesto made from basil, walnuts, olive oil, and Parmesan. It’s a simple Italian pasta recipe that feels fresh, vibrant, and satisfying.
Ingredients
For the pasta
- 150 g 00 flour
- 150 g baby spinach
- 1 tablespoon salt for boiling water
For the pesto
- 50 g walnuts
- 2 garlic cloves
- 70 ml extra virgin olive oil
- 30 g basil
- 50 g spinach
- 30 g pecorino cheese
- 50 g Parmesan Reggiano cheese
- Juice of ½ lemon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For serving
- Parmesan shavings
Instructions
- Bring a medium pot of water to a rolling boil over medium-high heat and stir in 1 tablespoon salt.
- Add 1¼ cups (150 g) 00 flour and 5.3 oz (150 g) baby spinach to a food processor and pulse until a soft dough forms. Transfer the dough to a bowl, lightly dust with flour if needed, and knead for about 1 minute until smooth and elastic. Shape the dough into a disc and flatten it to about ½ inch (1.5 cm) thick.
- Hold the dough disc over the boiling water and cut pieces directly into the pot with kitchen scissors. Cook the fresh pasta for about 5 minutes, or until the pasta pieces float to the surface.
- While the pasta cooks, add ⅓ cup (50 g) walnuts, 2 garlic cloves, 5 tablespoons (70 ml) extra virgin olive oil, 1 cup (30 g) fresh basil, 1¾ oz (50 g) spinach, 1 oz (30 g) Pecorino cheese, 1¾ oz (50 g) Parmesan Reggiano cheese, juice of ½ lemon, ½ teaspoon salt, and ¼ teaspoon ground black pepper to a food processor and blend until smooth.
- Transfer the pesto to a large pan and warm it gently over medium-low heat for about 1 minute. Add the cooked pasta and stir to coat the pasta evenly, adding a small splash of pasta water if needed, until the sauce becomes creamy.
- Serve immediately and finish with Parmesan shavings on top.
Notes
Blend the Pesto Smoothly: I like to let the food processor run a little longer so the pesto turns smooth and creamy. This way, I get a sauce that coats the pasta more evenly.
Cut the Dough Directly Over the Pot: Holding the dough over the boiling water makes this step much easier. I find that snipping the pasta straight into the pot keeps the process quick and simple.
Keep the Pesto Gentle: I always warm the pesto over low heat. If it gets too hot, the basil can lose its fresh color, and the flavor, I think, is not quite as bright.
Use a Splash of Pasta Water: A small splash of pasta water helps loosen the pesto beautifully. I like adding a little at a time until the sauce looks silky and coats the pasta well.
Nutrition
Calories: 914kcal | Carbohydrates: 69g | Protein: 27g | Fat: 61g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 28g | Cholesterol: 37mg | Sodium: 4770mg | Potassium: 868mg | Fiber: 6g | Sugar: 1g | Vitamin A: 10453IU | Vitamin C: 32mg | Calcium: 551mg | Iron: 8mg