Hello!

  • Serves 6
  • Makes 1
  • 30 minutes
  • Difficulty Easy
  • 9 Ingredients
May 15, 2020

45 Comments

Pesto Pasta is one of those pasta dishes that is so easy to make … and so easy to enjoy!

And when it comes to pesto pasta the difference between a decent pesto pasta and an out of this world pesto pasta is a freshly made pesto.

If you’ve never made pesto at home before, you need to know this.  IT IS EASY!  It’s also quite forgiving.  You can taste test throughout the process and simply add a little more of whatever is missing until it’s exactly to your liking.

Who made pesto pasta first?

Pesto is a sauce originating in Genoa, which is located in the northern region of Italy. It originated around the 16th century and traditionally consists of crushed garlic, basil and pine nuts blended with Parmesan cheese and olive oil.

O&CO. Chef Meulien also adds cashew nuts to his Pesto Alla Genovese. The name Pesto originates from the Genoese word pestâ, which means to pound or to crush. This refers to the way in which the authentic pesto pasta sauce is prepared, with a mortar and pestle.

These days lots of us don’t own a mortar & pestle.  Or have the inclination to use it.  So our trusty blenders or food processors have taken over.

Apparently we are not meant to ‘crush’ basil leaves. We are meant to grind. To be honest, we’re not quite sure what the difference is!

What do we love about this pesto pasta recipe?

  • It’s super fast! In the time it takes to cook a packet of pasta, you can have the entire meal ready.
  • It’s very simple. Literally boil the pasta, make the pesto and garnish.
  • It’s fresh! You will never get a better pesto pasta than one with a freshly made pesto sauce.

What if you don’t have basil?

This is often the case especially in the middle of winter when basil isn’t growing everywhere. You can still make a beautiful pesto by replacing the basil with rocket/roquette/arugula leaves and baby spinach leaves.  Or you might like to use a combination of mint leaves, continental parsley and baby spinach.  See what you have on hand and experiment.

And as we’ve said above, you can switch out the pine nuts for cashews if you like. Walnuts could work too – you just want a nut that has no shell and will grind down to a paste.

Is this the best Pesto Pasta Recipe you’ve tried?

Once you’ve tried this recipe, we’d love to hear your thoughts.  Did it live up to your expectations? How did it compare to other recipes you’ve tried?

If you really enjoyed this recipe, hit the LVE button just under the recipe image.  The more LVES, the more others will know it’s a recipe worth trying.


Ingredients (serves 6 | makes 1 Family Sized Pasta)

  • 2 cups Fresh Basil leaves removed from stalks
  • 1/2 cup Bertolli Organic Extra Virgin Olive Oil Fruity Taste
  • 1/2 cup Lightly Toasted Pine Nuts
  • 1/2 cup Parmesan Cheese (grated or shaved)
  • 1 clove Fresh Garlic
  • 1 cup Baby Peas (fresh or frozen)
  • 1 packet Linguine (ideally fresh but dried is fine too)
  • To Serve:
  • Extra Basil Leaves, Parmesan Cheese and Pine Nuts to Garnish

Method

  1. Bring a large saucepan of salted water to the boil, add a teaspoon of olive oil and the linguine. Stir immediately and then every few minutes to ensure the pasta does not clump together.
  2. While the pasta is cooking combine the basil leaves, olive oil, parmesan, pine nuts with a 1/2 tsp salt and 1/2 tsp pepper in a large mortar and pestle and grind to a fine paste. If you do not have time for this, your food processor or blender is totally fine - just blitz. You can make your pesto as chunky or smooth as you like so just grind accordingly.
  3. 2 minutes before the pasta is finished cooking to al dente (soft but with a tiny bit of bite remaining) add the peas and allow to come back to the boil. Strain the pasta and peas and rinse with hot water. Drizzle a small amount of olive onto the pasta immediately so it does not stick together.
  4. Gently stir the pesto through the pasta then transfer to a large serving platter or individual plates. Top with fresh parmesan, a sprinkle of toasted pine nuts and a few basil leaves. Drizzle with extra virgin olive oil. Serve immediately.

Winter Salad with Garlic Aioli_Bertolli Organic Extra Virgin Olive Oil_Product Shot We used Bertolli Organic Extra Virgin Olive Oil in this recipe and couldn't be more excited about the flavour this oil brings to the recipe. Bertolli is the world’s no. 1 olive oil brand. Bertolli Organic is a range of extra virgin olive oils from organically grown olives. There are three flavour intensities so you can enjoy extra virgin with any dish; Gentile with a mellow, rounded flavour that goes well with white fish and other light flavours, Fruity with a fruity note that works well in dressings, marinades or for bread dipping and Robusto which pairs well with red meat or when roasting or BBQing. Bertolli Organic extra virgin olive oil contains just crushed olives, nothing else.  Extra virgin olive oil is rich in antioxidants. The Bertolli Organic range carry the Australian Certified Organic logo. Bertolli Organic Extra Virgin Olive Oil is available at Woolworths and selected IGA stores nationally.
  • My kids love pasta so I am going to give this one a try. It looks pretty easy and quick. I am always looking for a quick but healthy dinner for my family.

    Reply

  • I love this recipe but I’ve never made my own pesto. Thanks for the idea though

    Reply

  • I love pesto and pasta. I’ve never made my own pesto, but love to buy things when I’m out that have pesto on it. I think it ‘s about time I tried it myself.

    Reply

  • A great recipe for weeknight dinner.

    Reply

  • So simple, yet filling. Thanks for sharing.

    Reply

  • Thank you this recipe is going to be Saturday nights tea.

    Reply

  • Do love pesto pasta! It is delicious! Thanks for sharing your version!

    Reply

  • Love the photo. Looks very healthy. Thank you.

    Reply

  • Looks amazing thanks for sharing your recipe

    Reply

  • I loooove pesto! This is super simple and easy to cook

    Reply

  • A new one to try. I would love this thank you

    Reply

  • Would love to make this combination of mint leaves, continental parsley and baby spinach.

    Reply

  • I like a quick and easy recipe thanks for sharing

    Reply

  • Looks yummy, thanks for sharing your recipe

    Reply

  • So simple. Once our pasta maker arrives I am planning on having this on high rotation

    Reply

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account


Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like

Loading…

Looks like this may be blocked by you browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating
Join