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Spaghetti with Pesto Recipe

Italian · Main course · 20 min total

A classic Italian pasta dish featuring fresh basil pesto tossed with al dente spaghetti. This quick and flavorful recipe is perfect for a weeknight dinner.

Ingredients

• 12 oz spaghetti
• 2 cups fresh basil leaves, packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts
• 1/3 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, make the pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until coarsely chopped.
3. With the motor running, slowly drizzle in olive oil until the pesto is smooth and emulsified.
4. Drain the spaghetti and return to the pot. Add the pesto and toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Serve immediately, garnished with extra Parmesan and basil if desired.

Tips

• Toast pine nuts in a dry skillet for 2-3 minutes for extra flavor.
• Pesto can be made ahead and refrigerated for up to a week.
• For a vegan version, omit Parmesan and use nutritional yeast.

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