Spaghetti for any night or for entertaining.
This spaghetti is simple enough for any night of the week, but also chic enough for entertaining. The pesto can be prepped up to a week in advance and kept in the fridge. My plan is to serve up this pretty green pasta (meaning it’s totally healthy too…) the next time I have company, or for a fun girl’s night in. And I love the pop of color the pesto tossed spaghetti adds to my dinner table! Tip: If you wanted to bulk up the health factor, add in half a bunch of kale to the pesto. No one will even know it’s there. Promise! So what do you think? Pesto pasta with a little browned butter tonight? Sounds pretty good to me.
Buttered Basil Pesto Spaghetti Recipe
TIME:
10 minutes
PREP:
10 minutes
SERVINGS:
6-8
Ingredients
- 4 tablespoons butter
- 2 cups fresh basil plus more for serving
- 1 cup freshly grated parmesan cheese
- 1/4 cup toasted pine nuts
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- kosher salt + freshly cracked black pepper
- 1 pound spaghetti
- crushed red pepper flakes
- zest of 1 lemon
Directions
- Bring a large pot of salted water to a boil.
- In a heavy-bottomed sauce pan add the butter and melt over medium heat until just browned.
- Meanwhile, combine the basil, parmesan, pine nuts, garlic, and olive oil in the bowl of a food processor, pulse until combined. Add the butter and pulse to combine again. Season with salt and pepper.
- Boil the pasta according to package directions. Drain and immediately toss the hot pasta with the pesto. Serve topped with crushed red pepper and lemon zest. Enjoy!