Spring Pesto Pasta
Spring Pesto Pasta is a delightful and vibrant dish that captures the essence of the season. With fresh basil, zesty lemon, and creamy Parmesan mingling with perfectly cooked pasta, this recipe offers a burst of flavor in every bite. Quick to prepare and visually stunning, it’s the perfect centerpiece for spring gatherings or cozy weeknight dinners. Your family and friends will be enchanted by its aroma and taste, making it an unforgettable culinary experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 8 oz pasta (spaghetti or fusilli)
- 2 cups fresh basil leaves
- 1/3 cup pine nuts, lightly toasted
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1/3 cup extra virgin olive oil
- Salt & pepper to taste
Instructions
- Boil a large pot of salted water; cook pasta until al dente according to package instructions (about 8-10 minutes). Drain, reserving some cooking water.
- While pasta cooks, combine basil, pine nuts, garlic, Parmesan cheese, and lemon juice in a food processor. Pulse while gradually adding olive oil until smooth.
- Toss drained pasta with pesto and a splash of reserved cooking water to emulsify. Season with salt and pepper as desired.
- Serve hot, garnished with extra Parmesan if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg
Keywords: For variations, substitute pine nuts with walnuts or almonds. Add seasonal vegetables like cherry tomatoes or grilled chicken for extra flavor. Store leftovers in an airtight container for up to three days; reheat gently on low heat.