Pesto Genovese Pasta
Stir basil pesto into hot pasta with reserved water to loosen, then finish with extra Parmesan if desired.
Total
23 min
Prep
8 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 180 g Pasta (spaghetti or linguine)
- 90 g Basil pesto (store-bought or homemade)
- 20 g Parmesan cheese, finely grated(optional)
- 1 tsp Salt(optional)
- 0.25 tsp Black pepper(optional)
- 120 ml Reserved pasta water
Instructions
- 1
Bring a pot of salted water to a boil. Cook the pasta until al dente, about 10–12 minutes, then reserve 120 ml of pasta water and drain.
- 2
Return the hot pasta to the pot. Stir in the basil pesto and add a splash of reserved pasta water to loosen, tossing until glossy and evenly coated.
- 3
Add the grated Parmesan (if using) and black pepper. Toss again and adjust with a little more reserved pasta water if needed. Serve immediately.
Nutrition per serving
Calories
640
32% of a 2,000 kcal day
| Protein | 20 g |
| Carbohydrate | 76 g |
| Fat | 30 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 620 mg |
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