Lunch: Pasta with 10-Minute Pesto

Recipe by /contributors/mindy-fox Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

This recipe includes superfoods such as:

Nuts, Basil

Health benefits of Pasta with 10-Minute Pesto

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 pound pasta
Kosher salt
1/3 cup plus 2 tablespoons pine nuts, divided
5 cups (loosely packed) basil leaves (about 2 ounces), plus more for serving
1 garlic clove, peeled, cut in half
1/2 cup extra-virgin olive oil
1 cup finely grated Parmesan, plus more for serving

Instructions

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
Meanwhile, toast 2 Tbsp. pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2 –3 minutes; set aside.
Blanch 5 cups basil in a small pot of boiling water 30 seconds. Using a slotted spoon or spider, transfer to a large bowl filled with ice water.
Purée garlic, oil, 1/2 tsp. salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy. Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification). Add to blender and purée just to combine. Add 1 cup Parmesan; purée just to combine.
Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid. Transfer pasta to a large serving bowl or platter and toss with pesto. Top with Parmesan and reserved toasted pine nuts and garnish with basil.

Share Pasta with 10-Minute Pesto