Spring Pesto Pasta
Spring Pesto Pasta is a vibrant, flavorful dish that captures the essence of spring with fresh basil, nutty pine nuts, and sweet cherry tomatoes. Perfect for any occasion!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 12 oz fusilli pasta
- 2 cups fresh basil leaves
- ¼ cup pine nuts, toasted
- 2 cloves garlic
- ½ cup Parmesan cheese, grated
- ¼ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 cup cherry tomatoes, halved
- Salt and pepper, to taste
Instructions
- Cook the pasta: Boil salted water in a large pot and cook fusilli pasta until al dente, following the package instructions. Drain and return to the pot.
- Make the pesto: In a food processor, blend fresh basil, toasted pine nuts, garlic, lemon juice, Parmesan cheese, and olive oil until smooth and creamy.
- Combine pasta and pesto: While the pasta is still warm, mix in the pesto for better adherence. Toss until the pasta is well-coated.
- Add tomatoes: Halve cherry tomatoes and gently fold them into the pasta mixture.
- Season and serve: Season with salt and pepper to taste. Enjoy warm or chilled!
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Use high-quality ingredients for optimal flavor. Seasonal vegetables like asparagus or proteins such as grilled shrimp can be added for extra flair. Leftovers can be stored in an airtight container for up to three days.