Basil Pesto Pasta

Pesto pasta is bright, herby and ready in the time it takes to boil water. Fresh basil, garlic, nuts, cheese and olive oil are blitzed into a vibrant green sauce that coats pasta without any cooking. It makes a quick weeknight dinner or a light lunch, and the pesto itself is useful for sandwiches and pizza. The key is to keep the sauce fresh: use young basil leaves, do not overheat the pesto, and toss it with the hot pasta off the flame so the colour and aroma stay vivid.

Method

1. Wash the basil and pat it very dry. Lightly toast the nuts in a dry pan for 2 minutes and cool.
2. Blend basil, garlic, nuts and cheese in a mixer, adding olive oil in a thin stream, until you have a thick, slightly coarse paste. Stop and scrape down as needed.
3. Add lemon juice, salt and pepper and pulse once. Taste and adjust.
4. Boil pasta in plenty of salted water until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta water, then drain.
5. Heat 1 tbsp olive oil in a pan on low heat and lightly saute zucchini or tomatoes for 2 minutes, if using.
6. Switch off the heat, add the hot pasta and 3 to 4 tbsp pesto, and toss, adding a splash of pasta water until the sauce coats the pasta evenly.
7. Serve right away with extra cheese and chilli flakes.

What to serve it with

Serve warm with garlic bread, a green salad or roasted vegetables.

Storage

Store leftover pesto in a jar covered with a thin layer of olive oil in the fridge for up to 4 days. Pasta is best eaten fresh.

Variations

• Use a mix of basil and spinach for a milder, greener sauce.
• Add a spoon of cream for a creamy pesto pasta.
• Use walnuts or almonds when pine nuts are unavailable.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.