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