Spaghetti al Pesto

A few simple ingredients and 20 minutes, this easy spaghetti al pesto is the perfect healthy & delicious weeknight meal.

 I threw this easy pasta al pesto together for a healthy vegetarian meal, and it was so delicious that we were all disappointed I didn’t double the recipe. I made the pesto while the pasta cooked, then tossed it all together until it was nice and coated with the sauce. I threw in some baby cherry tomatoes because they are so sweet & delicious, I thought they would add a nice pop of sweet/tart to the dish. This easy pesto pasta recipe paired nicely with an Italian salad and some crusty bread loaded with roasted garlic.

Spaghetti al Pesto

• 8 oz spaghetti noodles, cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan, finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 1 cup fresh basil leaves, packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese, finely grated
• Baby basil leaves, optional

How to Make Spaghetti al Pesto:

Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.

Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.

Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.

Add the basil leaves and pulse a few times to chop.

With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.

Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don’t toss the pasta and pesto together in the cooking pot, as it will “cook” the pesto, making it less green & vibrant. 

Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

Spaghetti al Pesto

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Main

Cuisine: Italian

Servings: 3 - 4

Author: Pam - For the Love of Cooking

Equipment

• Large pot
• Food Processor

Ingredients

• 8 oz spaghetti noodles cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 1 cup fresh basil leaves packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese finely grated
• Baby basil leaves optional

Instructions

• Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
• Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.
• Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.
• Add the basil leaves and pulse a few times to chop.
• With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.
• Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don't toss the pasta and pesto together in the cooking pot, as it will "cook" the pesto, making it less green & vibrant.
• Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking