Easy Spaghetti Al Pesto Genovese
Spaghetti al pesto is a classic Italian pasta dish made with spaghetti noodles coated in a vibrant green homemade pesto featuring genovese basil, pine nuts, garlic, parmesan cheese, and olive oil.
Servings: 5 Servings
Calories: 617kcal
Ingredients
- 1 lb spaghetti
- 2 cups fresh basil leaves no stems
- ½ cup extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons sunflower seeds
- ½ cup freshly grated parmesan
- Salt and pepper to taste
- 1 lemon squeezed
- ½ cup reserved pasta water
- 1 pint cherry tomatoes sliced into thirds
Instructions
- Bring a large pot of salted water to a boil then cook the spaghetti according to the package instructions until al dente (usually about 8-10 minutes).Reserve a half cup of pasta cooking water before draining.
- Make the homemade basil pesto. In a food processor, combine the fresh basil, grated Parmesan cheese, sunflower seeds, and garlic cloves. Pulse the ingredients until finely chopped.
- With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth paste. Season pesto with salt and black pepper to taste.
- After the pasta is cooked and drained place the pasta back in the pot or in a large bowl. Add the homemade pesto sauce, lemon juice, starchy pasta water, and cherry tomatoes. Stir the warm pasta with the remaining ingredients until well combined. Serve immediately with extra parmesan cheese if desired.
Nutrition
Calories: 617kcal | Carbohydrates: 75g | Protein: 18g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 7mg | Sodium: 179mg | Potassium: 507mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 35mg | Calcium: 177mg | Iron: 3mg