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
- 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
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.