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Classic Basil Pesto Pasta

Fresh pesto pasta is one of those dinners that tastes like it took way more effort than it did. If you have a blender, you're basically done. Toss it with pasta and some cherry tomatoes, and dinner is ready in 20 minutes, no stovetop sauce required.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb pasta fusilli or trofie work great
  • 2 cups fresh basil leaves packed
  • 1/3 cup pine nuts or walnuts
  • 2 cloves garlic
  • 1/2 cup grated Parmesan
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes halved
  • Extra Parmesan for serving

Method
 

  1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, blend basil, pine nuts, garlic, Parmesan, salt, and pepper in a food processor until finely chopped.
  3. With the processor running, slowly drizzle in olive oil until smooth and creamy.
  4. Toss drained pasta with pesto and cherry tomatoes, adding pasta water as needed to loosen the sauce.
  5. Serve with extra Parmesan on top.