It’s no mystery from many pasts blog posts that I am a huge fan of pastas. If I had to pick one that is both delicious and refreshing, it would undoubtedly be thus pesto pasta. This is my most requested pasta by my boys and they always have two or more servings of it every time I do make it. I hope you enjoy this pesto pasta soon!
Pesto Pasta
Ingredients
- 2 cups fresh basil leaves, stems removed
- 3 tbsp pine nuts
- 1½ cloves garlic, peeled
- 2 tbsp lemon juice
- 3–4 tbsp Parmesan
- 2 pinches sea salt (to taste)
- 2–3 tbsp olive oil
- 1/2 cup pasta starch water
- 16 oz. bronze die cut bucatini pasta
Prepare
- Bring a pot of water to a boil and add bucatini pasta. Boil for 8 minutes. Reserve 1/2 cup pasta water.
- In a mortar and pestle, add basil, pine nuts, garlic, lemon
juice, Parmesan (or nutritional yeast) and sea salt and grind down until everything is coarsely ground. - Gradually add olive oil and starchy pasta water and mix until it forms a paste.
- Adjust flavors to your liking. Add more lemon juice or olive oil as
needed. - Store in the refrigerator and keep for one week or in the freezer for
one month.
