10-Minute Pesto Pasta (for Linda)
Linda, this one’s for you! We know those hectic nights when your daughter’s at soccer and your son’s got band practice can leave you scrambling. This 10-minute pesto pasta recipe is your new secret weapon for busy evenings.
You’ll whip up a tasty meal in less time than it takes to find matching socks. Just toss some basil, garlic, and pine nuts in a food processor, cook your pasta, and voila! Dinner’s ready before you can say “Mom’s taxi service.”
Exact Ingredients List
Here’s what you’ll need to make this quick and delicious pesto pasta:
- 4 cups packed fresh basil leaves
- 3 cloves garlic
- 3/4 cup toasted pine nuts
- 1 cup grated parmesan cheese
- 1 cup extra-virgin olive oil
- Salt and pepper to taste
- 16 ounces pasta of your choice
These simple ingredients come together to create a flavorful sauce that coats your pasta perfectly. You can find most of these items in your pantry or with a quick trip to the grocery store.
Feel free to adjust the amounts to suit your taste. If you love garlic, add an extra clove. Want more cheese? Go ahead and sprinkle some extra parmesan on top!
Remember, fresh basil is key for the best flavor. If you can’t find fresh basil, you can use store-bought pesto as a shortcut. Just mix it with your cooked pasta and dinner is ready in a flash!
Instructions
You’ll love how quick and easy this pesto pasta is to make! Here’s what to do:
Cook your pasta according to the package directions. Aim for al dente.
While the pasta cooks, make the pesto:
- Put basil, garlic, pine nuts, parmesan, olive oil, salt, and pepper in a food processor
- Pulse until you get the chunkiness you like
- Taste and add more seasoning if needed
Drain the cooked pasta, but save a little pasta water.
Heat the pesto in a big skillet over medium heat.
Add the hot pasta to the skillet and toss it with the pesto. If it seems dry, add a splash of pasta water.
Serve right away! Top with extra parmesan if you want.
That’s it! In just 10 minutes, you’ve got a yummy dinner on the table. Perfect for busy nights when you’re running between soccer and band practice.
Possible Substitutes List & Recipe Variations
Can’t find pine nuts? No worries! Try walnuts, almonds, or cashews instead. They’ll give your pesto a tasty twist.
Out of basil? Get creative with spinach, arugula, or kale. Each green brings its own unique flavor to the sauce.
Not a fan of parmesan? Swap it for pecorino romano or asiago cheese. These alternatives pack a flavorful punch.
Make it dairy-free by using nutritional yeast instead of cheese. It adds a cheesy flavor without the milk.
Spice things up with a pinch of red pepper flakes or a splash of lemon juice. These simple additions can brighten your pesto.
Try different pasta shapes to keep things interesting. Penne, fusilli, or orecchiette work great with pesto.
For a protein boost, toss in some grilled chicken or shrimp. It turns your quick meal into a hearty dinner.
Add some veggies like cherry tomatoes or roasted red peppers. They bring color and extra nutrition to your plate.
Tips, Tricks & Storing
Store leftover pesto pasta in an airtight container in the fridge. It’ll stay fresh for 2-3 days.
To reheat, add a splash of water or olive oil before microwaving. This helps keep the pasta moist.
Make extra pesto and freeze it in ice cube trays. Pop out a cube when you need a quick flavor boost for soups or sauces.
Try different nuts like walnuts or almonds instead of pine nuts for a new twist on flavor.
Add a squeeze of lemon juice to brighten up the pesto taste.
For a creamier sauce, mix in a spoonful of Greek yogurt or cream cheese.
Toss in some cherry tomatoes or roasted veggies to make your pesto pasta a complete meal.
Don’t have a food processor? Use a blender or mortar and pestle to make your pesto.
Toast the pine nuts before adding them to the pesto for extra nutty flavor.
Freeze fresh basil leaves to use later. Just rinse, dry, and pop them in a freezer bag.
