ItalianDinner

15-Minute Pesto Pasta

Fresh basil pesto tossed with hot pasta, made with Verdant Garden Extra Virgin Olive Oil. The oil is co-milled with chili, basil, garlic and parsley, so the pesto needs no garlic and comes out green, bright and gently warm.

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Servings

4

Prep Time

10 minutes

Cook Time

12 minutes

Calories

770

Author

Kristina DeRolf

Cook Mode

Ingredients

1 lb pasta (trofie, fusilli or spaghetti)
⅓ cup pine nuts or walnuts
2 packed cups fresh basil leaves
½ cup finely grated Parmesan, plus more to serve
1 tbsp fresh lemon juice
½ cup Verdant Garden Extra Virgin Olive Oil, plus more to finish
Salt

Directions

Bring a large pot of well-salted water to a boil and cook the pasta to al dente. Save 1 cup of the pasta water before draining.
While the pasta cooks, toast the nuts in a dry skillet over medium heat 3 to 4 minutes, until fragrant.
Pulse the basil, nuts, Parmesan, lemon juice and a pinch of salt in a food processor. With the machine running, stream in the olive oil until smooth.
Off the heat, toss the hot pasta with the pesto and a splash of pasta water until glossy.
Serve with more Parmesan and a final drizzle of olive oil.

Article: 15-Minute Pesto Pasta

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Bowl of pesto spaghetti with shaved Parmesan and basil beside a bottle of Verdant Garden Extra Virgin Olive Oil

Nov 6, 2026Mains

15-Minute Pesto Pasta

Name: 15-Minute Pesto Pasta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb pasta (trofie, fusilli or spaghetti); ⅓ cup pine nuts or walnuts; 2 packed cups fresh basil leaves; ½ cup finely grated Parmesan, plus more to serve; 1 tbsp fresh lemon juice; ½ cup Verdant Garden Extra Virgin Olive Oil, plus more to finish; Salt

Fresh basil pesto tossed with hot pasta, made with Verdant Garden Extra Virgin Olive Oil. The oil is co-milled with chili, basil, garlic and parsley, so the pesto needs no garlic and comes out green, bright and gently warm.

It's a pantry staple. It's a gift. It's an experience. Same bottle.

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina