Fresh pesto pasta

Simply delicious.

  • 15 mins cooking
  • Serves 4
  • Print
We've used penne in this fresh pesto pasta recipe, but spaghetti, fettuccine and gnocchi work just as well. Save a couple of small basil leaves to finish the dish when serving.
Looking for more vegetarian pasta recipes?


Fresh pesto pasta
  • 15 gram butter
  • 1/3 cup pine nuts
  • 1 1/2 cup fresh basil leaves, firmly packed
  • 2 clove garlic, crushed
  • 2 tablespoon grated parmesan cheese
  • 1 teaspoon sugar
  • 125 millilitre (½ cup) olive oil
  • 375 gram pasta


Fresh pesto pasta
  • 1
    In a small frying pan, melt butter and add pine nuts, stir over medium heat until nuts are lightly browned, drain on absorbent paper; cool.
  • 2
    Process pine nuts, basil, garlic, cheese and sugar. Add oil in thin stream while motor is operating, process until combined. Add pasta gradually to large saucepan of boiling water, boil, uncovered, until pasta is just tender, drain. Return pasta to saucepan, add basil sauce, toss gently over low heat until heated through.

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