Nutty Pesto Pasta!

by Whiski Business on April 19, 2011

Nutty Pesto Pasta!

I LOVE pesto and pasta! The Farfalle is so great with the pesto, cuz the little bow ties hold it so nicely!

I don’t make big batches of pesto when I make it. 1 cup of loosely packed basil and ½ cup loosely packed parsley is the base.

I adore my pesto nutty (go figure) so I use a ½ cup pine nuts. Ya gotta toast them…important!

Toss the basil, parsley, garlic, pine nuts, lemon juice and zest in the processor and give it a whirl!

Drizzle in extra virgin olive oil. Until you get the texture you like. I prefer my pesto thick…..


Here’s what I do different. I don’t add the shredded Parmesan cheese into the processor. I just stir it in. I like the seeing the cheese.

Like this…see the little tasty morsels of cheese? Yummmmmm! Just mix this in with your favorite pasta. Like I said I really like farfalle, but any type will work.


Nutty Pesto Pasta

Prep time-15 Minutes



1 LB Farfalle

1 C Fresh Basil Leaves

½ C Fresh Parsley

½ C Pine Nuts Toasted

2 Cloves Garlic Peeled

¾ C Shredded Parmesan Cheese

1 Lemon Zested and Juiced

½ C Extra Virgin Olive Oil—or to taste!

Salt and Pepper to taste

Cook pasta according to directions on package.

In a small frying pan on medium heat toast the pine nuts. Careful they burn fast and easily, you have to watch them.

In a food processor, combine basil, parsley,pine nuts, garlic, lemon zest and juice and grind into a paste. Pulse in the olive oil until it is combined. Remember how much olive oil you put in is up to you, depending on how thick you like it. Stir in the Parmesan Cheese. Transfer to a small dish and season with salt and pepper, to your taste.

Combine with the cooked pasta, top with more Parmesan cheese.



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