Easy 15-Minute Fresh Basil Pesto Pasta Recipe for an Italian-Inspired Lunch Recipe
This Easy 15-Minute Fresh Basil Pesto Pasta is a quick and flavorful Italian-inspired lunch recipe that combines al dente spaghetti with a vibrant homemade pesto made from fresh basil, pine nuts, garlic, and Parmesan cheese, finished with a touch of olive oil and seasoning. Perfect for a simple yet delicious meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 16 oz (450 grams) spaghetti
Pesto
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 2 medium cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano Reggiano (Parmesan) for pesto
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili flakes (optional, for heat)
To Serve
- 1/4 cup freshly grated Parmigiano Reggiano (Parmesan) for topping
- Fresh basil leaves (optional, for garnish)
Instructions
- Prepare the Pesto: In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, salt, and black pepper. Pulse to mix the ingredients evenly.
- Add Parmesan Cheese: Add 1/2 cup of freshly grated Parmigiano Reggiano to the mixture and blend again until well combined.
- Incorporate Olive Oil: While the food processor is running, slowly drizzle in the 1/2 cup of extra-virgin olive oil to emulsify the pesto into a smooth and creamy consistency.
- Cook the Spaghetti: Boil the spaghetti according to the package instructions until al dente. Drain the pasta, reserving some pasta water.
- Combine Pasta with Pesto: Transfer the drained spaghetti and fresh basil pesto to a large pan. Add 1/4 cup of the reserved pasta water to the pan.
- Heat and Mix: Gently cook the spaghetti, pesto, and pasta water over low heat for about 30 seconds, tossing continuously until the mixture is well incorporated and heated through.
- Serve: Use tongs to nestle a generous portion of the pesto spaghetti onto each plate. Sprinkle with the remaining 1/4 cup of freshly grated Parmesan cheese and optional chili flakes for extra heat. Garnish with fresh basil leaves for added freshness and aroma.
Notes
- Use fresh basil leaves for the best flavor and vibrant green color.
- Toasting pine nuts before blending can enhance their nuttiness but is optional.
- If pesto is too thick, add more olive oil or reserved pasta water to reach your preferred consistency.
- Adjust salt and pepper to taste.
- Chili flakes are optional for those who enjoy a spicy kick.
- Serve immediately to enjoy the best texture and freshness.
