Creamy Basil Pesto Pasta

VEG | GF | SF

How It's done:

Pasta

1 cup pasta, dry weight


Pesto

1 cup pasta, dry weight
1/4 cup pine nuts
1 1/2 cups fresh basil leaves
1 to 2 garlic cloves, peeled
3 to 5 tablespoons organic olive oil
1/3 cup finely grated organic parmesan cheese
Squeeze of lemon juice

Instructions

Add water to a large saucepan and bring to boil. Add the pasta and cook until al dente. Remove, drain and set aside. Place all the remaining ingredients, except olive oil, into a food processor and pulse until mixed. Slowly add the olive oil and pulse again, scraping down the sides of the bowl as needed. Place the pasta in a large bowl, adding spoonfuls of the pesto mix and stir to combine. Serve immediately.

Cooking Time

20 min