Pasta with Italian pesto sauce

6 servings

20 minutes

Pasta with pesto sauce is a classic dish of Italian cuisine, originating from sunny Liguria. The pesto sauce made from fresh basil, garlic, parmesan, walnuts, and olive oil has a rich aroma and harmonious taste that combines spiciness, nutty notes, and a hint of creaminess. It perfectly complements pasta, giving it freshness and sophistication. This dish is great for both family dinners and festive gatherings, conveying the atmosphere of Italian hospitality. Its ease of preparation makes it accessible even for beginner cooks, while the ability to vary ingredients allows for adaptation to personal taste preferences. Pasta should be served hot with extra parmesan sprinkled on top to fully reveal its rich flavor.

Energy value per serving

• Calories: 600.4
• Proteins: 19.6g
• Fats: 29.5g
• Carbohydrates: 63g

Ingredients

• Green basil: 2 bunch
• Grated Parmesan cheese: 8 tbsp
• Walnuts: 8 pc
• Garlic: 2 head
• Olive oil: 0.5 glass
• Coarse salt: pinch
• Pasta: 500 g

Cooking steps

1. Thoroughly wash the basil in a colander, dry it, and separate the leaves from the stems. Only the leaves are needed.

   Required ingredients:

   • Green basil: 2 bunchs

2. Load garlic and salt into the mixer or food processor. Turn on the processor and wait for the ingredients to break into small pieces.

   Required ingredients:

   • Garlic: 2 heads
   • Coarse salt:  pinch

3. Now add basil leaves to the mixer or food processor. Let them break into small pieces as well.

   Required ingredients:

   • Green basil: 2 bunchs

4. You can now put water for pasta in a large pot on high heat. Cover it to boil faster.

5. Load the parmesan into the mixer or food processor. Let it meet the fate of the previous ingredients.

   Required ingredients:

   • Grated Parmesan cheese: 8 tablespoons

6. Now - nuts. Again we wait for full integration with the mass.

   Required ingredients:

   • Walnuts: 8 pieces

7. If the water has boiled, add a little salt (if desired - pesto, which is generally salty) and add the pasta, reducing the heat to medium. If the water hasn't boiled, do this action later.

   Required ingredients:

   • Coarse salt:  pinch
   • Pasta: 500 g

8. Add olive oil to the mixture, turn on the food processor or mixer to maximum - everything should blend into a uniform sauce. If any pieces stick to the walls or lid, detach them, drop them back into the mixture, and repeat the process.

   Required ingredients:

   • Olive oil: 0.5 glass

9. Pesto sauce is ready, pasta too. Drain the pasta in a colander. Return the pasta to the pot, mix with the sauce. Set on the table. Serve on plates. Like in Italy.