Easy Pesto Pasta
Easy pesto pasta for busy weeknights. Make the homemade pesto in your food processor and store it in the fridge, then you're only minutes away from a delicious bowl of pasta. Bacon sprinkles optional (but yummy).
Servings 4 people
- 2 Garlic cloves chopped
- 80 g Basil
- 70 g Parmesan
- 70 g Almonds
- ½ Lemon juice of
- 150 ml Extra virgin olive oil
- 6 Streaky bacon rashers (otional)
- 350 g Pasta
Put the garlic, basil, Parmesan, almonds and lemon juice into a food processor bowl and whiz until smooth.
Slowly add the olive oil down the funnel and pulse into the pesto. Spoon into a bowl and season with salt if needed.
Grill the bacon rashers (if using) until crisp and chop them up into small bits.
Meanwhile, bring a pan of water to the boil and cook your chosen pasta according to instructions.
Drain the pasta, then spoon through enough pesto to coat the pasta (you'll have some leftover, which you can store in the fridge in a clean jar).
Spoon into bowls and sprinkle over the crispy bacon bits. Serve with extra Parmesan if you like things cheesy.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
- Replace the basil with rocket or parsley, or use a mixture of basil, rocket and parsley. Another frugal option is using kale instead of basil.
- Swap the nuts around depending what you have in.
- Use cheaper grana padano cheese rather than parmesan if you're on a budget.
- To make the pesto pasta more creamy and decadent, stir in a couple of heaped tablespoons of creme fraiche. That's proper comfort food!
- Add cooked chicken pieces, sun-dried tomatoes, chopped roasted red peppers or olives to the pesto pasta.
Easy Pesto Pasta
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.