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This pesto butter pasta came to life during the blur of new parenthood when cooking had to be fast filling and forgiving. Over time it became our go to dinner not only for its ease but for the bright basil flavor and luscious buttery coating that turns simple noodles into something special. It is now the dish I crave on busy nights or lazy Sundays alike.
I first made this after a hectic day of parenting when energy was low and hunger was high. The simplicity won me over and the flavor made it a repeat.
Ingredients
- Fresh basil: brings vibrant color and fragrance use leaves that are deep green and not wilted
- Freshly grated Parmesan: gives salty nutty depth avoid the pre shredded kind for best melt and flavor
- Pine nuts: create creamy body toast them lightly for extra richness
- Garlic: adds a pungent kick and sharpness smaller cloves tend to be more potent
- Extra virgin olive oil: binds everything together and enhances the herbal tones go for cold pressed if possible
- Fresh pasta: delivers tender chewy texture thicker shapes like pappardelle hold the sauce beautifully
- Salted butter: makes the sauce luxurious with its creamy texture use good quality butter for best results
- Reserved pasta water: helps the sauce emulsify and cling to noodles save just a little before draining
Step-by-Step Instructions
- Blanch the Basil:
- Bring a medium pot of water with a teaspoon of salt to a rolling boil. Have a bowl of ice water ready. Add the basil leaves and submerge for ten seconds until they deepen in color. Immediately transfer to ice water to stop the cooking. After two to three minutes drain and press gently with paper towels to remove moisture
- Make the Pesto:
- In a food processor combine the blanched basil Parmesan pine nuts and garlic. Pulse in short bursts for about thirty seconds until it looks finely chopped. With the processor running slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Scrape down the sides if needed
- Boil the Pasta:
- Fill a large pot with water and add two teaspoons of salt. Bring to a boil and cook your pasta according to package instructions until al dente. Before draining scoop out a quarter cup of the pasta water and set aside
- Combine and Serve:
- Return the drained pasta to the pot. Add half of the pesto melted butter and half the reserved pasta water. Use tongs to gently toss the pasta until evenly coated and glossy. Add more pesto or water for desired consistency. Serve warm topped with extra Parmesan
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Storage Tips
Store leftover pesto in an airtight jar topped with a thin layer of olive oil to preserve freshness. It will keep in the fridge for up to one week or freeze in ice cube trays for up to six months. The pasta itself is best enjoyed fresh but can be stored in the fridge for up to two days and reheated gently
Ingredient Substitutions
If pine nuts are unavailable or pricey walnuts or cashews make a great substitute. You can swap Parmesan with Pecorino for a sharper tangier finish. For a dairy free version use nutritional yeast in place of cheese and vegan butter
Serving Suggestions
Serve alongside a crisp green salad or simple grilled vegetables. Add roasted chicken or chickpeas for extra protein. It also pairs well with crusty bread or garlic toast to soak up any leftover sauce
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Cultural Context
Pesto originated in Genoa Italy where it traditionally includes basil garlic pine nuts Parmesan and olive oil pounded by hand. This version keeps the essence but modernizes it with a blender for quick prep and butter for added richness
Frequently Asked Questions About Recipes
- → Can I use boxed pasta instead of fresh?
Yes boxed pasta works just as well. Just adjust the cooking time as needed for a perfect texture.
- → How do I keep pesto green after blending?
Blanching the basil for 10 seconds before blending helps preserve its bright green color throughout the week.
- → Can the pesto be made ahead of time?
Absolutely. Store it in the fridge for up to one week or freeze it for up to six months.
- → What type of pasta works best?
Pappardelle is ideal because of its wide ribbons but any pasta you like will pair well with the sauce.
- → Is this dish suitable for vegetarians?
Yes just ensure your Parmesan is a vegetarian-friendly version as some contain animal rennet.