Pesto pasta is one of those incredible dishes that feels like a warm hug in a bowl. It's a simple yet vibrant meal that brings together the fresh flavors of basil and the creamy richness of parmesan. Perfect for a quick weeknight meal or an elegant dinner party, this dish is sure to become a staple in your kitchen.
Spaghetti serves as the perfect canvas for our pesto sauce, providing a neutral yet satisfying base. Basil leaves are the star of this dish, offering a fresh, aromatic flavor that’s both herbaceous and slightly peppery. Parmesan cheese adds a salty, umami punch that balances the sweetness of the basil. Pine nuts contribute a creamy, buttery texture and a hint of nuttiness. Garlic brings a savory depth and a bit of zing to the mix. Olive oil ties all the ingredients together with its rich, fruity notes, enhancing the pesto’s smooth texture. Finally, cherry tomatoes add a burst of freshness and color, cutting through the richness of the sauce.
This pesto pasta pairs beautifully with a crisp, green salad topped with a simple vinaigrette. For an added protein boost, consider serving it with grilled chicken or shrimp. A slice of crusty garlic bread on the side wouldn’t hurt either!
Start by bringing a large pot of salted water to a boil. Once it's bubbling away, add your pound of spaghetti. Cook it according to the package instructions until it reaches that perfect al dente texture. When it’s done, drain the pasta and set it aside. No need to rinse; you want the starch to cling to the sauce.
Next, grab your trusty food processor and toss in the fresh basil leaves, grated parmesan cheese, pine nuts, and garlic cloves. Pulse the mixture until everything is finely chopped, and the aroma is already making you hungry. Now, slowly add the olive oil while the processor is running. You’re aiming for a smooth, cohesive sauce, so keep an eye on the texture. Once it's just right, season it with salt and pepper to your liking.
In a large mixing bowl, combine the cooked spaghetti with the freshly made pesto. Use tongs or a large fork to toss until every strand is generously coated with that green goodness. Add the halved cherry tomatoes and give it a gentle mix. You want them evenly distributed without losing their shape.
Serve the pasta immediately, and if you’re a cheese lover like me, go ahead and sprinkle some extra parmesan on top. Enjoy!
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