4 Levels of Pesto Pasta: Amateur to Food Scientist
About this recipe
This recipe for pesto pasta brings together the vibrant flavors of fresh basil, spinach, and roasted garlic, creating a deliciously creamy sauce that perfectly coats the pasta. The video showcases different chefs making their own versions of pesto, but this take combines classic ingredients with a few clever techniques to elevate the dish without complicating it.
Using roasted garlic adds a depth of flavor that balances the freshness of the herbs, while the gradual addition of olive oil ensures a smooth consistency. Whether you're an amateur or a seasoned cook, this pesto pasta is straightforward and satisfying.
Ingredient notes
- Use 400g of penne pasta, but you can substitute with another pasta shape if desired.
- The recipe calls for toasted pine nuts; if you don't have them, you can use raw pine nuts but toasting enhances the flavor.
- Roasted garlic is used for its creaminess; if you prefer raw garlic, you can use it, but the flavor will be sharper.
Tips from Epicurious’s video
- Roasting the garlic for 30 minutes reduces its bitterness and enhances creaminess, making for a smoother pesto.
- When blending the pesto, gradually add the olive oil to control the consistency and prevent it from becoming too oily.
- Always salt your pasta water generously to ensure the pasta is well-seasoned.
Good to know
- How long does it take to make this pesto pasta?
- The total time for this recipe is 1 hour.
- What type of pasta works best with pesto?
- Penne pasta is recommended because its shape allows it to hold the pesto sauce well.
- Can I use a different nut instead of pine nuts?
- While the recipe specifically calls for pine nuts, you can substitute with other nuts, but the flavor will differ.
- How do I know when the pasta is done cooking?
- Cook the penne pasta until al dente, which means it should be tender but still have a slight bite.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 400°F (200°C).
- 2
Chop the baby spinach and basil to prepare for blending.
- 3
Roast the garlic in the oven for 30 minutes to reduce bitterness and enhance creaminess.
- 4
Combine the chopped spinach and basil in a blender.
- 5
Add the roasted garlic to the blender with the greens and pulse until finely chopped.
- 6
Add lemon juice for brightness and then the pine nuts, pulsing to combine.
- 7
Add salt and pepper to taste, then gradually add olive oil while blending to create a smooth pesto.
- 8
In a separate bowl, mix the parmesan cheese into the pesto, adjusting for taste.
- 9
Prepare the penne pasta by boiling in salted water until al dente, then strain.
- 10
In a pan, heat the calabrian chili oil and season the chicken breast with salt and pepper before cooking.
- 11
Cook the chicken in the oil until golden brown, then let it rest before slicing.
- 12
Combine the cooked gnocchi with the pesto and a bit of reserved pasta water to achieve a glossy finish.
- 13
Serve the pesto pasta with sliced chicken on top and garnish with cherry tomatoes.
Heads up — we had to guess a little:
- The quantity of olive oil is inferred based on typical pesto recipes for balance and texture.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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