Pasta with pesto
Pasta with basil pesto, toasted pine nuts and Parmesan: a quick dinner the whole family likes. In Spain it is usually made with jarred pesto; for homemade, blend basil, pine nuts, garlic, Parmesan and olive oil. Griddled chicken or cherry tomatoes are common additions.
- 23 minTime
- 11 minHands-on
- 4Portions
- 19 gprotein per portion
- 660kcal per portion
Ingredients for 4 portions
- 400 gPasta
- to tasteSalt
- 30 gPine nuts
- 190 gPesto, 1 jar
- 200 gCherry tomato, halved (optional)
- 40 gParmesan, grated
Method
- Bring a large pan of salted water to the boil. Add the pasta and cook for the time on the packet, about 10 minutes.
- Meanwhile, toast the pine nuts in a dry frying pan over a medium heat for 2–3 minutes, stirring, until golden. Watch them, as they burn quickly.
- Halve the cherry tomatoes.
- Save a cupful of the cooking water, then drain the pasta. Return it to the pan off the heat and toss with the pesto and a splash of the reserved water until creamy.
- Serve the pasta topped with the cherry tomatoes, pine nuts and Parmesan.
