20 Minute Pesto Pasta
Fresh basil leaves, walnuts, garlic and Parmesan blended to create a pesto, then tossed together with hot pasta until it’s well coated. And makes your mouth water.
When it’s Sunday, the day is coming to a close and realize no one’s made dinner, there’s no dinner in the fridge, ..oh and we need lunch for tomorrow and for the week. This recipe saves me! I can double this recipe and make a large enough pot to feed us a few meals. These pantry staples, like walnuts, olive oil, and pasta, come a long way including the basil from the backyard.
Whip up this walnut basil pesto in all of 10 minutes while the pasta is cooking and you have yourself one of the quickest gourmet dinners you’ll ever make!
*Link to utensils that were used in this post. Matte Gold Flatware.
20 Minute Pesto Pasta
Ingredients
- 1 pound fusilli pasta or other kind of pasta on hand
- 2 cups fresh basil leaves
- 3 cloves garlic
- 1/2 cup walnuts
- 1/4 cup grated Parmesan cheese, extra for garnish
- 1/4 tsp salt
- 1/2 cup extra virgin olive oil
Instructions
- Cook the pasta in large pot of boiling water according to package directions or until al dente. Drain.
- While the pasta is cooking, make the pesto. Place basil, garlic, walnuts, Parmesan, and salt in a food processor. With the machine running, slowly add olive oil until mixture is smooth.
- Toss the cooked pasta and pesto together until pasta is well coated. Garnish with remaining Parmesan and freshly ground pepper.
