This 15 minute pesto pasta is one of our all time favorite dinners, especially during summer to use up all of that basil!
1CupPacked, Sweet Basil
1/4CupFreshGrated Parmesan Cheese
Sea Salt and Fresh Black Pepper
Speckcooked and crumbled (or thin bacon if absolutely necessary)*see note above
Heat a large pot of water over high heat, adding a few pinches of salt to season the pasta as it cooks. (If you're unsure how much taste the water. It should taste slightly salty) Once the water begins to boil add the pasta. Turn the heat down to medium high and continue to cook until al dente (cooked through, not soggy, but a slight bite to it.) Meanwhile, heat a small skillet to medium heat and add the pine nuts.
Cook until toasted and golden on all side, giving the pan a little toss every now and again to help the nuts to toast evenly. You should be able to start smelling the nutty aroma.
Remove from the heat and allow to cool slightly.
Add the pinenuts, garlic, and fresh basil to a blender or food processor.
Process until as smooth as possible.
While the blender/processor is running drizzle in the olive oil, processor another 10-20 seconds and place in a bowl.
Stir in the parmesan cheese, salt and pepper.
In a skillet, over medium heat, add the speck in a single layer over the bottom of the pan.
Cook until crisp, flip over and crisp the other side.
Remove to a plate with a paper towel and allow to drain.
Once the pasta is done, drain and place in a large bowl.
Add the pesto and toss until the pasta is evenly coated.
Crumble the Speck over the top and add a little extra fresh parmesan cheese.
Cover left overs and store in the refrigerator for up to 5 days.
15 minute pesto pasta
Amount Per Serving (1 g)
Calories 268Calories from Fat 198
% Daily Value*
Saturated Fat 4g25%
Polyunsaturated Fat 16g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Over 500 Family Dinner Recipes Ideas
Keyword: basil, dinner, parmesan, pasta, pesto, pine nuts, quick