Pasta with green pesto and garlic
Dinner

Pasta with green pesto and garlic

Everyday pasta tossed with green pesto and garlic, finished with Parmesan and fresh herbs. Soft, creamy, and short on steps.

TraditionalEverydayQuick mealWeekendDinnerHurtig mad
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Rate:
4.8 (201)
15 min total
4 servings
Very Easy

Ingredients

servings
  • 400 g Pasta (e.g. spaghetti or penne)
  • 100 g Green pesto
  • 2 stk Garlic
  • 1 spsk Olive oil
  • 30 g Parmesan cheese, freshly grated
  • 1 bundt Fresh basil
  • 0.5 tsk Salt
  • 0.3 tsk Freshly ground pepper

Instructions

  1. 1

    Cook the pasta

    1. Cook the pasta in plenty of lightly salted water until al dente. Reserve 1 dl of the cooking water, and drain the rest.
    10 min
    Medium heat
    PotMeasuring Cup
  2. 2

    Sauté the garlic

    1. Heat olive oil in a pan, and briefly sauté the pressed garlic without letting it brown.
    2 min
    Low heat
    PanKnifeCutting Board
  3. 3

    Toss the pasta with pesto

    1. Add the hot pasta to the pan with garlic and add the pesto. Stir well and add a little of the cooking water for a creamy consistency. Season with salt and pepper, and top with freshly grated Parmesan and basil.
    3 min
    Low heat
    Pan

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Details

Nutrition

Calories

430kcal

Protein

14g

Fat

18g

Carbs

50g

Serving Size

250g

Serving

Suggestions

  • • Serve at once, while the pasta is warm and creamy.
  • • Top with freshly grated Parmesan and a drizzle of olive oil.
  • • Works as a weeknight meal, and for guests when you want something simple.

Drink Pairings

  • • Vin: Dry white wine such as Pinot Grigio
  • • Alkoholfri: Ice water with lemon

Side Pairings

  • • Bread with olive oil
  • • Green salad

Dessert Pairings

  • • Lemon sorbet

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store leftovers in an airtight container in the refrigerator.

Frozen

  • • Duration: 0 days
  • • Temperature: -18°C

Tips

Preparation

  • • Save a little of the pasta water – it helps the pesto coat the pasta.
  • • Fresh pesto gives a brighter taste, but a good jar works too.

Cooking

  • • Sauté the garlic briefly – it should not turn brown.
  • • Add a little lemon juice if you want freshness in the flavor.

Serving

  • • Top with pine nuts and fresh basil.
  • • Serve with green salad or bread.

Variations

Flavor

  • With spinach
  • With chili
  • With sun-dried tomatoes

Health

  • Whole wheat pasta
  • Without cheese

Method

  • Boiled pasta
  • Tossed with pesto

Toppings

  • Parmesan
  • Pine nuts
  • Basil

Author

C

Camilla

Madglæde i hverdagen – frisk, enkel og fuld af farve.

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Author

C

Camilla

Madglæde i hverdagen – frisk, enkel og fuld af farve.

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