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Pasta Pesto

| April 24, 2014

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 Pasta Pesto


Taking only minutes to prepare, this delicious pasta dish can be served any night of the week.


Serves 4

1 pound Gemelli (or other short) pasta
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
1 pound zucchini, sliced into bite-sized pieces
½ pound cherry tomatoes, halved
½ cup Kalamata olives, pitted
1 cup fresh basil leaves, torn
2 tablespoons Parmesan cheese, finely grated, plus more for garnish
¼ cup, plus 1 tablespoon, pine nuts, toasted
1 small clove garlic, peeled and minced




  1. Following the package instructions, cook the pasta in a pot of boiling, salted water until al dente.  Drain and set aside.
  2. In a sauté pan, warm 2 tablespoons of olive oil over medium-high heat.  Add the zucchini and cook, stirring often, until the zucchini are crisp-tender, 2 to 4 minutes.  Stir in the tomatoes and olives, and cook until heated through, 1 to 2 minutes.  Add the cooked pasta and toss to combine.
  3. Meanwhile, in the bowl of a food processor, fitted with the steel blade attachment, combine the basil leaves with the Parmesan cheese, 1 tablespoon of pine nuts, and the clove of garlic.  Pulse until the mixture is finely chopped.  Then, with the machine running, drizzle in enough of the remaining 6 tablespoons of olive oil to create a smooth mixture (you may not need all of the olive oil).  Season the pesto with salt and black pepper.
  4. Add the pesto to the pasta and stir until well combined.  Garnish with the remaining ¼ cup of toasted pine nuts and additional grated Parmesan cheese.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2014 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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