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 Fennel pesto pasta gets its bright flavor from basil and lemon juice, while walnuts and pine nuts add a delicious nutty taste. Nuts also provide healthy fats, protein, fiber, and essential minerals, making them a nutritious addition to many everyday meals.
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. If you enjoy flavorful chicken dishes, you may also like our Air Fryer Red Pesto, Pepperoni & Cheese Stuffed Chicken Fillets, which brings together pesto, cheese, and tender chicken in an easy air fryer recipe.
Fresh Basil Pesto Pasta with Pine-nuts and Walnuts
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.
Notes
A small squeeze of fresh lemon juice helps keep the pesto vibrant and bright while adding a fresh flavor that complements the basil.