Bright Basil Pesto Pasta – Quick, Fresh, and So Delicious! 🍃🍝

• ½ lb dry pasta such as spaghetti, linguine or pappardelle
• 2 tbsp butter, unsalted
• ½ cup finely grated Parmesan cheese
• ½ cup freshly made pesto, homemade or store-bought, recipe follows
• kosher salt and freshly ground black pepper
• additional things of choice: nuts for texture, or edamame beans, shaved parmesan, parsley, fresh basil leaves, etc.
• see note for vegetable medley instructions

Instructions

1. 1

   Boil the pasta to al dente according to the package instructions. Add the butter and Parmesan to another heat-resistant pot or bowl.

2. 2

   Scoop out 1 cup (240ml) of pasta water when the pasta is ready and reserve it. Drain the rest of the pasta and add it to the bowl with the Parmesan. Add 1/4 cup (60ml) reserved pasta water. Stir gently until the pasta is well coated, glistening, and the butter and cheese have melted. Add more pasta water if needed to reach the desired creamy consistency and make the pasta silky and saucy.

3. 3

   Add the pesto to the pasta and stir to combine. Season with salt and pepper to taste. Divide between 2–3 warmed plates. Garnish with any optional garnishes of your choice and serve immediately.

4. 4

   This is such a beautiful summery dish. A fresh vegetable medley would go great with it. What you see in the pictures here is fresh yellow tomato, grape tomatoes, purple peppers, basil, and lightly sautéed summer squash and green peas. To sauté, heat a little bit of oil in a skillet over medium-high heat until the skillet is hot, then cook your diced vegetables for 2–4 minutes per side until golden, slightly softened, but still retaining plenty of crunch. Top your pasta with this mixed vegetable medley if desired. Enjoy!

5. 5

   Place the nuts of your choice and garlic in the bowl of your food processor (this could be made in a blender, but a food processor works better). Process until coarsely chopped. Add the arugula and basil and process; with the motor running, slowly pour in the olive oil and process until everything is well blended. Add the Parmesan and process until combined. Season to taste with salt and pepper.

6. 6

   You can use it right away or cover it with a thin layer of olive oil (which seals the pesto and prevents it from turning brown and oxidizing), cover it with a lid, and store it refrigerated for about a week.

7. 7

   Extra virgin olive oil is what I often use to make this pesto. However, light-tasting olive oil will produce better results flavour-wise. You may need to add a bit more oil to help process the pesto and achieve the right texture.