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Spring pasta with pesto

Author
Cookinero 7 Nov 2022
19450
Spring pasta with pesto

Madly in love with spaghetti with pesto sauce, and as soon as fresh basil appeared on sale in Salekhard (expensive, by the way), I immediately bought both green and purple! I really like to make pesto from ordinary parsley, but this time I added basil and walnuts, in addition to pine nuts.

How to cook Spring pasta with pesto

Step 1

Spring pasta with pesto

Wash the greens, dry, put in a blender along with walnuts, gradually pour in 50 ml of olive oil in a stream and chop. If necessary, add more olive oil for a thinner consistency while continuing to blend the greens on low speed.

Step 2

Pour water into a large saucepan, bring to a boil, add salt to taste, put spaghetti (or other long thin pasta), cook until al dente, drain the water, leaving half a cup. Toast the pine nuts in a dry frying pan until golden brown, leave to cool.

Step 3

Spring pasta with pesto

Put the pasta in a deep plate, put the pesto sauce on top, sprinkle with freshly ground black pepper and pine nuts.

Spring pasta with pesto - FAQ About Ingredients, Baking Time and Storage

Yes! Walnuts are great, but you can substitute them with pine nuts, almonds, or even sunflower seeds for a nut-free option. The flavor will change slightly, but it will still be delicious.
Fresh greens are definitely best for the brightest flavor and texture, but frozen greens (like spinach or kale) can work in a pinch. Just thaw them completely and squeeze out as much excess water as possible before blending them into the pesto.
Homemade pesto is best used fresh, but it will keep in an airtight container in the refrigerator for up to 3 days. To prevent browning, drizzle a thin layer of olive oil over the top before storing.
Yes, pesto freezes beautifully! Portion it into ice cube trays for easy single servings. Once frozen, transfer the pesto cubes to a freezer bag. It will keep for up to 3 months. Thaw in the refrigerator or add directly to the pasta while it's still warm.
This pasta is very versatile. Consider adding roasted vegetables like asparagus, zucchini, cherry tomatoes, or peas. They pair well with the pesto and add extra nutrients and flavor.
This recipe is naturally vegetarian if you use a vegetarian pasta. To make it vegan make sure that your pasta is egg-free. Also, Parmesan cheese is traditionally added to the pesto, but you can use nutritional yeast for a cheesy flavor, or skip it altogether.
Yes, a food processor works just as well! Pulse the ingredients until they are finely chopped, scraping down the sides as needed. Add olive oil gradually until the desired consistency is reached.
Simply double or triple the ingredients, making sure you have a pot large enough to cook all the pasta properly. You might also want to make the pesto in batches to ensure it blends evenly.

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