Description
This Vegetarian Pesto Pasta is a fresh, creamy, and comforting dish made with basil pesto, tender pasta, and simple ingredients. Perfect for a quick and delicious weeknight meal.
Ingredients
Scale
- 250g pasta
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese
- 1/2 cup olive oil
- Salt to taste
- Black pepper to taste
- 1 cup cherry tomatoes (optional)
- 1 zucchini, sliced (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Blend basil, garlic, pine nuts, and Parmesan cheese.
- Slowly add olive oil while blending until smooth.
- Season the pesto with salt and pepper.
- Sauté zucchini and cherry tomatoes if using.
- Drain pasta and reserve some pasta water.
- Toss pasta with pesto and a splash of reserved water.
- Add vegetables and mix gently before serving.
Notes
Use fresh basil for the best flavor. Toast pine nuts for extra richness. Add a splash of pasta water to adjust the sauce consistency. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg