The aroma of fresh basil, garlic, parmesan, and olive oil gives pesto pasta a freshness that feels vibrant from the very first bite. Unlike heavier cream-based pasta dishes, pesto pasta carries a lighter richness where herbs, cheese, and olive oil remain the center of the flavor.
The sauce clings gently to the pasta, coating every bite with the nutty depth of parmesan, the freshness of basil, and the warmth of garlic. Small additions such as lemon juice help brighten the flavor even further while keeping the vibrant green color of the pesto beautifully fresh.
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
Ingredients
- Walnuts – 30 g 1 oz
- Pine nuts – 15 g 1/2 oz
- Basil leaves – 30 g 1 oz
- Parmesan cheese grated – 1 cup
- Salt – 1/4 tsp
- Black pepper – 1/4 tsp
- Lemon juice – 1 tbsp
- Olive oil – 1/2 cup
For Pasta
- Fusilli pasta – 225 g 1/2 lb
- Salt – 1 tbsp for boiling water
For Cooking Base
- Ghee – 1 tbsp
- Garlic – 1 clove chopped
- Fennel – 170 g 6 oz
- Pasta water – 1/4 cup
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.
Notes
A small squeeze of fresh lemon juice helps keep the pesto vibrant and bright while adding a fresh flavor that complements the basil.