Pasta And Pesto
A quick and flavorful pasta dish featuring a fragrant pesto sauce made with walnuts, basil, garlic, and Parmesan, perfect for weeknights and adaptable with shrimp or chicken.
Ingredients
Instructions
- Cook pasta noodles according to package directions and drain.
- Melt butter in a small saucepan over low heat.
- Add hot water, olive oil, white pepper, salt, dried basil, crushed garlic, minced walnuts, and dried parsley to the melted butter.
- Warm the mixture, stirring occasionally, until well combined.
- Sprinkle grated Parmesan cheese over the hot cooked pasta.
- Spoon the pesto sauce over the pasta, using a little or as much as desired.
- Optional: Mix in boiled shrimp or serve with Cajun Broiled Chicken for added flavor.
Tips & Substitutions
To enhance the flavor of your pesto, consider toasting the walnuts lightly before adding them. If you don't have olive oil, avocado oil can be a good substitute. For a vegan version, use a plant-based butter and nutritional yeast instead of Parmesan cheese. Feel free to experiment with fresh herbs or even add a squeeze of lemon for brightness. This dish is great for those exploring vegetarian recipes.
Serving Suggestions
Serve the pasta and pesto topped with extra grated Parmesan cheese for a rich finish. This dish pairs beautifully with a side salad or garlic bread for a complete meal. For a heartier option, consider adding protein like boiled shrimp or serve alongside Cajun Broiled Chicken to elevate the dish. A glass of white wine can also complement the flavors well.
Storage & Reheating
Store leftover pasta and pesto separately in airtight containers in the refrigerator. The pasta can last for up to 3 days, while the pesto is best used within 2 days for optimal flavor. To reheat, warm the pasta gently on the stove with a splash of water to prevent sticking, and then mix in the pesto until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta And Pesto contains roughly 213 calories, with 7g protein, 24g carbohydrates, and 11g fat. It is an excellent source of iron (26% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 659mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh basil instead of dried in the pesto?
Absolutely! Fresh basil will provide a vibrant flavor. Use about 1 cup of fresh basil leaves in place of the dried basil. Just blend it with the other ingredients until smooth. Adjust the amount of olive oil if necessary to achieve your desired consistency.
What type of pasta works best for this recipe?
While any pasta will work, long noodles like spaghetti or fettuccine are excellent choices as they hold the sauce well. You can also use whole wheat or gluten-free pasta for a healthier option. Just ensure to cook according to the package instructions for perfect texture.
How can I make the pesto creamier?
To achieve a creamier pesto, you can add a few tablespoons of cream cheese or Greek yogurt to the mixture. Blend until smooth. This will create a richer texture and flavor. Alternatively, blending in more Parmesan cheese can also enhance creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).