Angel Hair Pasta With Creamy Pesto Recipe

Ingredients for Angel Hair Pasta With Creamy Pesto

• 1/2 cup pine nuts
• Fresh Basil
• Fresh Spinach
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 2-4 tablespoons water
• 1 pound angel hair pasta

How to Make Angel Hair Pasta With Creamy Pesto

1. Preheat oven to 350°F (175°C).
2. Spread 1/2 cup pine nuts on a foil-lined baking sheet. Roast for 7-8 minutes, or until lightly golden brown.
3. 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.
4. With the food processor running, gradually add 2-4 tablespoons of water until you reach your desired consistency. Taste and adjust seasoning as needed.
5. Cook 1 pound angel hair pasta according to package directions until al dente.
6. Drain the pasta, reserving about 1/4 cup of pasta water.
7. 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.
8. Serve immediately. Garnish with extra Parmesan cheese and fresh basil leaves, if desired. Leftovers can be refrigerated for up to 3 days.