Dinner,  Lunch,  Recipe

Authentic Pesto Pasta with Parmesan

You can make this pesto pasta as easy as you want. Buy the pasta and the pesto. Boil the pasta, drain and smother with pesto. Easy 10 minute dinner. No judgement. I do it the easy way often. But….. in the Gourmet version there’s a little more time involved but your tastebuds will dance a tarantella. (For the curious, that’s an Italian folk dance with lots of spinning and tambourines.) Basically, it’s worth the extra work those times you can afford it. 

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on google
Print Recipe
No ratings yet

Pesto Pasta with Parmesan

There is nothing like the taste of a homemade pasta- talk about comfort food!
Prep Time28 minutes
Cook Time6 minutes
resting and drying time1 hour 30 minutes
Total Time2 hours 4 minutes
Course: lunch, Main Course
Cuisine: Italian
Keyword: pasta, pesto
Servings: 6
Calories: 443kcal


  • pasta maker or rolling pin and a touch more patience


Homemade Pasta

  • 1 egg
  • 1 egg yolk
  • 1/2 tsp salt
  • 1 cup all purpose flour
  • 1 tbsp water luke warm
  • 1 tbsp olive oil


  • 2 cups basil fresh leaves, no stems
  • 3 cloves garlic minced
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 cup parmesan reggiano grated
  • 1/4 cup pecorino cheese grated


  • 1/2 cup parmesan reggiano grated


Homemade Pasta

  • Mix all the pasta ingredients together. Knead for 5 minutes. Let rest 30 minutes.
  • Using a pasta machine, make angel hair or spaghetti noodles. If doing this by hand, roll the dough out to less than 1/8". Cut into fine noodles.
  • Lay out or hang noodles to dry.


  • Chop the basil and pine nuts into fine bits. In a bowl, combine the basil, nuts, olive oil, salt, parmesan and pecorino cheeses. (Alternatively, you can throw everything into a food processor and emulsify. I like hand chopping bigger pieces for more individual flavors and it's a more authentic Italian treat.)
  • When ready, boil a large stock pot with water. Add a dash of salt and noodles. Boil until noodles are tender and cooked through, about 6 minutes, but this depends on how thick or thin your noodles are.
  • Drain. Top with pesto and garnish with parmesan. Serve immediately and enjoy!


Sodium: 900mg | Calcium: 259mg | Vitamin C: 2mg | Vitamin A: 666IU | Sugar: 1g | Fiber: 1g | Potassium: 150mg | Cholesterol: 79mg | Calories: 443kcal | Saturated Fat: 8g | Fat: 36g | Protein: 13g | Carbohydrates: 19g | Iron: 2mg


Like this recipe? Check out the book!


You can buy it here from Amazon or if you’d like to support local book shops get it from Bookshop.

Book Review

Leave a Reply

%d bloggers like this: