Pappardelle With Pesto Butter (Printable Recipe)
Pesto butter coats tender pasta with bright basil flavor and a silky finish perfect for any night.
# Ingredients You'll Need:
→ For the pesto
01 -
3 cups fresh basil
02 -
3 tablespoons freshly grated Parmesan
03 -
2 tablespoons pine nuts
04 -
2 garlic cloves
05 -
1/2 cup extra virgin olive oil
→ For the pasta
06 -
12 ounces fresh pasta (such as pappardelle or preferred variety)
07 -
3 tablespoons salted butter, melted
08 -
1/4 cup reserved pasta water
09 -
3 teaspoons salt, divided
10 -
Ice water for blanching
# Steps to Follow:
01 -
Bring a medium pot of water with 1 teaspoon salt to a boil. Add fresh basil and stir for 10 seconds. Transfer immediately to a bowl of ice water. After 2–3 minutes, drain and press out moisture using paper towels.
02 -
In a food processor, combine blanched basil, Parmesan, pine nuts, and garlic. Pulse for 20–30 seconds until combined. With the processor running, slowly pour in the olive oil until smooth.
03 -
Bring a large pot of water with 2 teaspoons salt to a boil. Cook pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
04 -
Return pasta to the pot. Add half the pesto, melted butter, and half the reserved pasta water. Toss with tongs to coat. Adjust with more pesto and water if desired. Serve immediately topped with additional Parmesan.
# Extra Tips:
01 -
Blanching basil before blending helps preserve its vibrant green color and prevents browning.
02 -
Fresh pesto keeps for up to one week refrigerated and can be frozen for up to six months.