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    Home / Recipes / Main Dishes / Pasta Recipes

    Pasta with Homemade Pesto

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    Top photo is rigatoni on a white plate topped with shredded parmesan cheese and pesto. Bottom photo is a pile of basil leaves, a glass measuring cup with olive oil, a pile of shredded parmesan cheese, garlic cloves, and a pile of pine nuts, on a wooden cutting board. Text Pasta with Homemade Pesto Add Salt & Serve formerly menus4moms
    Rigatoni on a white plate topped with shredded parmesan cheese and pesto. Text Pasta with Homemade Pesto Add Salt & Serve formerly menus4moms

    Homemade pesto can be made in the time it takes for the pasta to boil, so this is really a quick stovetop meal. The recipe links to the homemade pesto post, but I've included the homemade pesto recipe below for your convenience.Rigatoni on a white plate topped with shredded parmesan cheese and pesto.

    Rigatoni on a white plate topped with shredded parmesan cheese and pesto.

    Pasta with Homemade Pesto

    Delicious homemade pesto is easy to make and needs no cooking, just blending, and it is ready by the time the pasta is done cooking.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 8 servings
    Calories 395

    Ingredients
      

    • 16 oz rigatoni
    • 1 recipe homemade pesto
    • ½ cup Parmesan cheese, for garnish
    Prevent your screen from going dark

    Instructions

    • Boil the pasta. Drain and rinse.
    • Add homemade pesto and toss to coat.
    • Garnish with Parmesan cheese and serve.

    Nutrition per serving

    Calories: 395 calCarbohydrates: 44 gProtein: 12 gFat: 19 gSodium: 154 mgFiber: 2 gSugar: 2 g
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    Photo is a pile of basil leaves, a glass measuring cup with olive oil, a pile of shredded parmesan cheese, garlic cloves, and a pile of pine nuts, on a wooden cutting board.

    Homemade Pesto

    Delicious homemade pesto is easy to make and needs no cooking, just blending.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Sauce
    Cuisine Gluten-free, Italian, Vegetarian
    Servings 1 recipe
    Calories 1278

    Ingredients
      

    • 2 cups fresh basil leaves, washed, stems removed, and packed into cup
    • ¼ cup Parmesan Cheese
    • ½ cup olive oil
    • 3 tablespoon pine nuts
    • 3 large garlic cloves, minced
    Prevent your screen from going dark

    Instructions

    • Place basil leaves in small batches into a food processor and process until well chopped.
    • Add about ⅓ of the nuts and garlic and blend again.
    • Add about ⅓ of the cheese and blend slowly while adding about ⅓ of the olive oil.
    • Stop to scrape food processor contents down the sides of container towards the bottom. Process until a smooth thick paste is formed.
    • Repeat process until all ingredients are used.

    Notes

    Pesto freezes well, so if you would like to make this in bulk, you can freeze the extra pesto for later use.
    Nutrition data is for entire recipe.

    Nutrition per serving

    Calories: 1278 calCarbohydrates: 9 gProtein: 15 gFat: 135 gSodium: 407 mgFiber: 2 gSugar: 2 g
    Homemade Pesto Permalink
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    Rigatoni on a white plate topped with shredded parmesan cheese and pesto. Rigatoni on a white plate topped with shredded parmesan cheese and pesto. Text Pasta with Homemade Pesto Add Salt & Serve formerly menus4moms

     

    Pasta with Homemade Pesto
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    More Pasta Recipes

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    Posted by Mary Ann on February 19, 2019; Updated on September 16, 2021Filed Under: 5 Ingredients or Fewer Recipes, Favorite Recipes, Pasta Recipes, Quick & Easy Recipes, Stovetop Recipes, Vegetarian (or Vegetarian Option) Recipes

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