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Green Pesto Witch Hair Pasta

A vibrant and comforting pasta dish topped with fresh pesto, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 850
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound spaghetti or linguine Choose high-quality brands or whole wheat options.
  • 2 cups fresh basil leaves Fresh is best for flavor.
  • 1/2 cup grated Parmesan cheese Can substitute with Pecorino Romano or dairy-free alternatives.
  • 1/2 cup pine nuts Substitute with walnuts, pecans, or sunflower seeds if needed.
  • 3 cloves garlic Fresh garlic is preferred, but garlic powder can be used.
  • 1/2 cup olive oil Avocado oil can be used for a lighter option.
  • to taste Salt and pepper Adjust seasoning to your preference.

Method
 

Cooking the Pasta
  1. Begin by boiling a large pot of salted water.
  2. Add the spaghetti or linguine and cook according to the package instructions for al dente texture.
  3. Stir occasionally to prevent sticking.
Preparing the Pesto Mixture
  1. While the pasta cooks, take a food processor and add the basil leaves, Parmesan cheese, pine nuts, and garlic.
  2. Pulse these ingredients together until they are well mixed but not completely smooth.
Blending in Olive Oil
  1. With the processor still running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
  2. Stop to scrape down the sides as needed.
  3. Season with salt and pepper to taste.
Mixing with Cooked Pasta
  1. Once the pasta is cooked, drain it in a colander and return it to the pot.
  2. Add the fresh pesto mixture to the pasta and stir carefully until all strands are well coated.
Serving the Dish
  1. Serve your Green Pesto Witch Hair Pasta immediately.
  2. You can enjoy it as is or add some extra cheese or crushed nuts on top if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Pesto can be frozen in ice cube trays for 2-3 months.