Fresh Basil Pesto Pasta with Pine-nuts and Walnuts

Using the focus keyphrase “fennel pesto pasta”, here’s the revised intro:

This easy pasta dish uses fusilli, which holds the pesto beautifully in every bite. Serve it hot with extra parmesan and toasted nuts for a simple yet flavorful pasta dinner.

Fennel pesto pasta combines fresh basil, toasted nuts, parmesan, and sautéed fennel for a flavorful and satisfying meal. The homemade pesto gets its bright flavor from basil and lemon juice, while walnuts and pine nuts add a delicious nutty taste.

Pesto pasta is one of those dishes that feels both comforting and refreshing at the same time. Quick to prepare yet full of layered flavor, it turns a handful of simple ingredients into a meal that feels elegant, aromatic, and deeply satisfying without becoming overly heavy.

Fresh Basil Pesto Pasta with Pine-nuts and Walnuts

A rich and aromatic pasta made with fresh basil pesto, fennel, toasted nuts, parmesan cheese, and a creamy olive oil blend. Perfect for a quick gourmet-style meal.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course main course

Cuisine Italian

Servings 5

Ingredients

  

• 30 g Walnuts Toasted
• 15 g Pine nuts Toasted
• 30 g Basil leaves 1 oz
• Parmesan cheese grated – 1 cup
• ¼ tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lemon juice
• 1/2 cup Olive oil

For Pasta

• 225 g Fusilli pasta 1/2 lb
• 1 tbsp Salt for boiling water

For Cooking Base

• 1 tbsp Ghee
• 1 clove Garlic chopped
• 170 g Fennel
• 1/4 cup Pasta water Reserved from boiling pasta

For Garnish

• Extra parmesan cheese
• Remaining walnuts & pine nuts

Instructions

 

• Toast Nuts
• Roast walnuts and pine nuts on low heat for a few minutes until fragrant.

Make Pesto

• In a blender, add basil leaves, parmesan cheese, half of the roasted nuts, salt, black pepper, lemon juice, and olive oil.
• Blend for about 3 minutes until smooth.

Cook Pasta

• Boil fusilli pasta in salted water for 8 minutes. Stir occasionally to prevent sticking.
• Reserve 1/4 cup pasta water, then strain.

Prepare Base

• Heat ghee in a pan. Add garlic and sauté briefly.
• Add fennel and cook for a few minutes until slightly soft.

Combine

• Add pasta water to the pan and mix.
• Stir in prepared pesto sauce.
• Add boiled pasta and mix well until fully coated.

Serve

• Garnish with remaining walnuts, pine nuts, and parmesan cheese.

Video

Notes

Secret of Vibrant Green Color 
A small squeeze of fresh lemon juice helps keep the pesto vibrant and bright while adding a fresh flavor that complements the basil.