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Fresh Pesto Pasta

Fresh Pesto Pasta recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 411.8
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
  • 3 Cloves Garlic, sliced
  • 2 tablespoon Olive oil
  • 2 cup Fresh Basil leaves
  • 1/2 cup Water
  • 1 teaspoon Light-colored miso
  • 1 tablespoon Lemon juice
  • 6 tablespoon Pine nuts
  • 9 ounce Dry durum wheat pasta
  • 1 Sweet Red pepper, cut into slivers
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Cook the pasta according to package directions until al dente.
  3. 3
    While the pasta cooks, heat olive oil in a small skillet over medium heat.
  4. 4
    Add sliced garlic and toast until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn.
  5. 5
    Transfer the warm garlic and oil to a blender or food processor.
  6. 6
    Add fresh basil leaves, 1/4 cup water, miso paste, lemon juice, and 3 tablespoons of pine nuts to the blender.
  7. 7
    Process until smooth, adding the remaining 1/4 cup water if a thinner consistency is desired.
  8. 8
    Drain the cooked pasta.
  9. 9
    Toss the hot pasta with the prepared pesto sauce until evenly coated.
  10. 10
    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.

Keywords: pesto, pasta, basil, vegan, italian, pine nuts, miso, garlic, lemon, olive oil, quick dinner, plant-based, herb sauce, red pepper, durum wheat
Read it online: https://www.chefs-mate.com/recipe/fresh-pesto-pasta/