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Pesto Pasta with Parmesan

There is nothing like the taste of a homemade pasta- talk about comfort food!
Prep Time28 mins
Cook Time6 mins
resting and drying time1 hr 30 mins
Total Time2 hrs 4 mins
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