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🍝 Creamy Pasta with Homemade Nut-Basil Pesto

633 kcal · 30 min · 4 servings

Ingredients

• 25 g pine nuts
• 25 g cashew nuts
• 80 g basil
• 2 garlic cloves
• 1 shallot
• 100 ml olive oil
• salt
• pepper (from the mill)
• 1 dash lemon juice
• 400 g penne

Instructions

1. 1. Heat a non-stick pan without any fat.
2. 2. Add the pine nuts and cashew nuts to the hot pan.
3. 3. Roast the nuts while stirring constantly until they are golden brown and fragrant.
4. 4. Remove the roasted nuts from the pan.
5. 5. Let the nuts cool down completely on a plate.
6. 6. Rinse the fresh basil under running water.
7. 7. Shake the basil dry.
8. 8. Pluck the basil leaves from the stems.
9. 9. Save a few nice leaves for later decoration.
10. 10. Peel the garlic cloves.
11. 11. Peel the shallot.
12. 12. Mince the garlic and shallot very finely.
13. 13. Place the cooled nuts, basil, garlic, and shallot into a blender or food processor.
14. 14. Process the ingredients until they are very fine.
15. 15. Pour the olive oil in slowly and continuously while the machine is running.
16. 16. Continue mixing until a creamy pesto texture forms.
17. 17. Season the pesto with salt and black pepper.
18. 18. Add some lemon juice.
19. 19. Finally, adjust the seasoning of the sauce.
20. 20. Bring a large pot of water to a boil.
21. 21. Salt the cooking water generously.
22. 22. Cook the pasta in it until al dente (firm to the bite).
23. 23. Reserve a small cup of the pasta cooking water.
24. 24. Drain the pasta.
25. 25. Return the hot pasta to the pot or into a large bowl.
26. 26. Add the pesto to the pasta.
27. 27. Toss the pasta thoroughly with the pesto.
28. 28. If the sauce is too thick, add some of the reserved cooking water.
29. 29. Taste the pasta with pesto one last time and adjust the seasoning.
30. 30. Serve the pasta on plates.
31. 31. Garnish the dishes with the reserved basil leaves.

Nutrition per serving

• kcal: 633
• Protein: 16 g · Fett/Fat: 30 g · Carbs: 74 g