Spaghetti with Creamy Basil Pesto

Spaghetti with Creamy Basil Pesto requires around 45 minutes from start to finish. This side dish has 377 calories, 15g of protein, and 9g of fat per serving. For 98 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. 25 people have made this recipe and would make it again. This recipe from So How's it Taste requires fresh basil leaves, part-skim ricotta, olive oil, and parmesan cheese. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is awesome. Users who liked this recipe also liked How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto, Spaghetti with Basil-Pistachio Pesto, and Basil Pesto Spaghetti Squash Pasta.

Servings: 6

 

Ingredients:

3 cups fresh basil leaves

4 garlic cloves, unpeeled

2 tbsp. extra-virgin olive oil

1 oz. Parmesan cheese, grated (1/2 cup)

2 oz. (1/4 cup) part-skim ricotta

Salt and pepper

1 shallot, minced

1 lb. spaghetti

Equipments:

frying pan

food processor

bowl

pot

Cooking instruction summary:

1. Toast garlic in small skillet over medium heat, shaking pan occasionally, until color of cloves deepens slightly, about 7 minutes. Transfer to plate and cool slightly. Peel and mince.2. Process toasted garlic, basil, Parmesan, ricotta, shallot, oil, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed.3. Bring 4 cups water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot. Stir in pesto, season with salt and pepper to taste. Add reserved cooking water as needed to desired consistency. Serve.

 

Step by step:


1. Toast garlic in small skillet over medium heat, shaking pan occasionally, until color of cloves deepens slightly, about 7 minutes.

2. Transfer to plate and cool slightly. Peel and mince.

3. Process toasted garlic, basil, Parmesan, ricotta, shallot, oil, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed.

4. Bring 4 cups water to boil in a large pot.

5. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot. Stir in pesto, season with salt and pepper to taste.

6. Add reserved cooking water as needed to desired consistency.

7. Serve.


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