Pesto Pasta With Pine Nuts*
A vibrant, basil-packed pesto sauce with toasted pine nuts and Parmesan, perfect for quick, flavorful pasta dishes suited for both casual and gourmet meals.
Ingredients
Instructions
- Blend all ingredients in a blender until smooth.
- Serve over hot cooked pasta of your choice.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the pesto before serving. If you don't have pine nuts, walnuts or sunflower seeds can be great substitutes. Adjust the garlic according to your preference; roasting it can offer a milder flavor. This pesto also works well in Italian recipes, like a spread for sandwiches or drizzled over roasted vegetables.
Serving Suggestions
Serve the pesto pasta with a sprinkle of extra Parmesan cheese on top. It pairs beautifully with grilled chicken or shrimp for a heartier meal. For a complete dinner, consider serving it alongside a crisp salad or some garlic bread, like Parmesan-Herb Bread, to soak up any leftover pesto.
Storage & Reheating
Store any leftover pesto in an airtight container in the refrigerator for up to a week. To prevent browning, drizzle a thin layer of olive oil on top before sealing. When ready to use, you can gently reheat it over low heat or mix it with a bit of warm pasta water to loosen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pesto Pasta With Pine Nuts* contains roughly 1199 calories, with 15g protein, 102g carbohydrates, and 86g fat. It is an excellent source of protein (30% of the Daily Value) and potassium (28% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1803mg per serving (78% 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 freeze pesto pasta?
Yes, you can freeze pesto pasta! Just make sure to store it in an airtight container. It can last in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stove, adding a splash of water or olive oil to bring it back to life.
What type of pasta works best for this dish?
Any pasta shape you prefer will work well, but long noodles like spaghetti or fettuccine are particularly great for coating with pesto. You can also experiment with whole wheat or gluten-free pasta for a healthier option. Just ensure to adjust the cooking time according to the pasta type.
How can I make this dish vegan?
To make this pesto pasta vegan, simply omit the Parmesan cheese or substitute it with a nutritional yeast blend for a cheesy flavor. You can also add a handful of spinach or avocado to enhance the creaminess of the sauce without any dairy. This dish remains delicious and satisfying with these adjustments.
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).