You will love this Creamy Pesto Pasta. I have a special affection for Fresh Basil. And what is a great way to use Fresh Basil? Make a Creamy Pesto Sauce! And what to do with it? Spread it on a toasted baguette, or make a famous Italian Pesto Pasta.
You can choose your favorite kind of Spaghetti noodles. I like Bucatini noodles because this pasta is thicker than most Spaghetti noodles and is softly chewy and hollow from end to end. These qualities absorb the flavor of the basil and garlic inside and out.
The recipe is easy and quick to make. I love the use of Mortar and Pestle which gives the Pesto a rustic homemade look. Of course, you can use a food processor if you want a smoother texture.
HOW TO MAKE THIS EASY CREAMY PESTO PASTA
I hope you can give this Easy Creamy Pesto Pasta recipe a try! It’s quick and easy to make. The basil, garlic, olive oil, pepper flakes, and Bucatini are famous combinations. For another creamy without cream pasta, you can check out my Parmesan Spaghetti Carbonara.
With simple ingredients that you can easily find in your kitchen, you can make a wonderful Pesto Pasta for dinner for two, or three, or four, or more.
MORE FUSION PASTA RECIPES:
Chinese-Korean Spicy Garlic Shrimp Spaghetti
Garlic Butter Spaghetti with Red Chili Oil
Fiery Asian Garlic Shrimp Spaghetti
Sichuan-style Cheese Pepper Hot Dog Noodles
Sea Salt & Sichuan Pepper Chicken Broccoli Noodles
Easy Creamy Pesto Pasta
Ingredients
- 200 g Bucatini or other Spaghetti Noodles
- 2 Garlic Cloves
- 1/4 cup Pine Nuts
- 4 cups Fresh Basil Leaves
- 1 cup Baby Spinach
- 1/2 cup Extra Virgin Olive Oil
- 50 g finely grated Parmesan Cheese
- Pinches of Sea Salt
- Sprinkle of some Chili Flakes (optional)
Instructions
- Use a large mortar and pestle to pound the Garlic Cloves and a pinch of Sea Salt to a fine paste.
- Add the Pine Nuts and pound again until finely crushed. Add the Fresh Basil one cup at a time, pounding until fairly smooth each time. Repeat 4 times.
- Then add in the Baby Spinach and pound until smooth.
- Add in some finely grated Parmesan Cheese, some Olive Oil, and Pinch of Salt at a time. Keep mixing. Repeat a few times. Mix until well combined.
- Cook the Bucatini in boiling salted water until just al dente according to the package instruction. Reserve some pasta cooking water. Drain the pasta and transfer to a large bowl.
- Add in 2-3 large spoonfuls of Pesto Sauce and mix. Add more Pesto if desired.
- Then add in some reserved pasta cooking water and mix again to the consistency that you like. Transfer to serving plates.
- Sprinkle some Chili Flakes and grate more Parmesan on top. Or add some chopped Basil for garnish. Ready to serve!
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