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.
Servings per Recipe: 8 servings
Calories per Serving: 395
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Ingredients
Pasta & Garnish
- 16 oz rigatoni
- ½ cup Parmesan cheese, for garnish
Pesto
- 2 cups fresh basil leaves
- ¼ cup Parmesan cheese
- ½ cup olive oil
- 3 tablespoons pine nuts
- 3 cloves garlic
Instructions
Boil the pasta
- Prepare 16 oz rigatoni according to package directions.
Make the pesto
- While the pasta is cooking, make the pesto.
- Flatten 3 cloves garlic with the side of a knife and coarsely chop.
- Place 2 cups fresh basil leaves into a food processor and process until well chopped.
- Add a third of the 3 tablespoons pine nuts and ⅓ of the chopped garlic and blend again.
- Add about a third of the ¼ cup Parmesan cheese and blend slowly while adding about a third of the ½ cup olive oil.
- Stop to scrape the sides of the food processor, pushing the contents toward the bottom. Process until a smooth, think paste if formed.
- Repeat the process twice more with the remaining pesto ingredients until all pesto ingredients are used.
Combine, garnish, and serve
- Add homemade pesto to prepared rigatoni and toss to coat.
- Garnish with ½ cup Parmesan cheese and serve.
Nutrition
Calories: 395cal | Carbohydrates: 44g | Protein: 12g | Fat: 19g | Sodium: 154mg | Fiber: 2g | Sugar: 2g
