Ingredients for Angel Hair Pasta With Creamy Pesto
- 1/2 cup pine nuts
- 2 cups packed fresh basil leaves
- 0 fresh spinach
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2-4 tablespoons water (for pesto) and 1/4 cup pasta water (reserved, as needed)
- 1 pound angel hair pasta
- 1/8 teaspoon black pepper
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How to Make Angel Hair Pasta With Creamy Pesto
- Preheat oven to 350°F (175°C).
- Spread 1/2 cup pine nuts on a foil-lined baking sheet. Roast for 7-8 minutes, or until lightly golden brown.
- While pine nuts roast, prepare the pesto. In a food processor, combine the roasted pine nuts, 2 cups packed fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup olive oil, 2 cloves garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until a smooth paste forms.
- With the food processor running, gradually add 2-4 tablespoons of water until you reach your desired consistency. Taste and adjust seasoning as needed.
- Cook 1 pound angel hair pasta according to package directions until al dente.
- Drain the pasta, reserving about 1/4 cup of pasta water.
- Add the cooked pasta to the pesto sauce and toss to coat. If the sauce is too thick, add a little pasta water at a time until you reach the desired consistency.
- Serve immediately. Garnish with extra Parmesan cheese and fresh basil leaves, if desired. Leftovers can be refrigerated for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
4g
Fat
18g
Carbs
10g
