Freshly Made Pesto with Pappardelle
Ingredients
For the Pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (can substitute with walnuts)
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
For the Pappardelle:
- 12 oz pappardelle pasta
- Salt, for the pasta water
- Optional: cherry tomatoes, halved; Parmesan cheese for garnish
Instructions
1. Prepare the Pesto:
- Combine the basil leaves, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.
- Slowly add the olive oil in a steady stream while the food processor is on. Stop to scrape down the sides with a spatula as needed.
- Add the grated Parmesan cheese and pulse again until well combined—season with salt and freshly ground black pepper to taste. Set aside.
2. Cook the Pappardelle:
- Bring a large pot of salted water to a boil.
- Add the pappardelle and cook according to the package instructions until al dente.
- Reserve about 1/2 cup of the cooking water, then drain the pasta.
3. Combine and Serve:
- Return the drained pasta to the pot. Add the pesto and toss to combine. If the pesto is too thick, add some reserved pasta water until the desired consistency is reached.
- Optional: Toss in halved cherry tomatoes for added freshness and color.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Enjoy your freshly made pesto with pappardelle!
