Ingredients
Scale
- 200g (7 oz) pasta of your choice
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream or Greek yogurt
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- In the same pot, toast the pine nuts until golden, then add basil, garlic, Parmesan, and olive oil. Blend until smooth to make the pesto sauce.
- Return cooked pasta to the pot, pour in the pesto, and stir well to coat all noodles evenly.
- Add heavy cream or Greek yogurt to create a creamy texture, season with salt and pepper, and heat through for 2 minutes.
- Serve immediately, garnished with extra Parmesan and basil if desired.
Notes
- Adjust the amount of cream for a richer or lighter sauce.
- Use gluten-free pasta for dietary needs.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg