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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course main course
Cuisine Italian
Servings 5

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.
Keyword basil pesto pasta, fennel pasta recipe, Fennel Pesto Pasta, homemade pesto sauce, pesto pasta recipe