This vibrant Fresh Pesto Pasta offers a quick, flavorful solution for weeknight dinners. The sauce is a bright, herbaceous blend of fresh basil, garlic, and a unique touch of light-colored miso for umami depth, balanced by zesty lemon juice. Tossed with tender durum wheat pasta, the dish delivers a creamy texture without dairy, thanks to the emulsified olive oil and water. Garnished with toasted pine nuts and crisp red pepper slivers, it provides a delightful crunch and visual pop. Perfect for those seeking a satisfying, plant-based meal that feels both comforting and sophisticated, this recipe comes together in under twenty minutes using simple, pantry-friendly ingredients.
Fresh Pesto Pasta
Description
This vibrant Fresh Pesto Pasta offers a quick, flavorful solution for weeknight dinners. The sauce is a bright, herbaceous blend of fresh basil, garlic, and a unique touch of light-colored miso for umami depth, balanced by zesty lemon juice. Tossed with tender durum wheat pasta, the dish delivers a creamy texture without dairy, thanks to the emulsified olive oil and water. Garnished with toasted pine nuts and crisp red pepper slivers, it provides a delightful crunch and visual pop. Perfect for those seeking a satisfying, plant-based meal that feels both comforting and sophisticated, this recipe comes together in under twenty minutes using simple, pantry-friendly ingredients.Ingredients
Directions
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Bring a large pot of salted water to a boil.
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Cook the pasta according to package directions until al dente.
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While the pasta cooks, heat olive oil in a small skillet over medium heat.
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Add sliced garlic and toast until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn.
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Transfer the warm garlic and oil to a blender or food processor.
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Add fresh basil leaves, 1/4 cup water, miso paste, lemon juice, and 3 tablespoons of pine nuts to the blender.
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Process until smooth, adding the remaining 1/4 cup water if a thinner consistency is desired.
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Drain the cooked pasta.
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Toss the hot pasta with the prepared pesto sauce until evenly coated.
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Serve immediately, garnished with the remaining 3 tablespoons of toasted pine nuts and red pepper slivers.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 411.8kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 8.7mg1%
- Total Carbohydrate 65.2g22%
- Dietary Fiber 7.0g29%
- Sugars 4.9g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant before garnishing.
For storage, keep leftover pesto in an airtight container in the refrigerator for up to 3 days. The pasta is best served fresh but can be reheated gently with a splash of water.
If miso paste is unavailable, you can substitute with a pinch of salt and a dash of nutritional yeast for added savoriness.
For a richer texture, you may add a tablespoon of toasted walnuts or almonds along with the pine nuts in the blender.
