New York Pesto Pasta Skillet
New York Italian-American weeknight tradition reading thin spaghetti tossed in a fresh basil pesto with grated parmesan and toasted pine nuts, finished with cherry tomato and lemon zest for the West Village 20-minute dinner of bright herby richness.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pick basil leaves. Halve cherry tomatoes. Grate parmesan finely. Zest lemons then halve. Peel garlic cloves. Bring a large pot of well-salted water to a rolling boil over high.
Toast
Toast pine nuts in a dry skillet over medium-low 3–4 minutes, shaking, until pale gold. Transfer half to a plate, leave half in the pan.
Boil
Drop spaghetti into boiling water, cook 8 minutes until al dente. Reserve 240ml pasta water before draining.
Build
Pulse basil, garlic, parmesan, reserved toasted pine nuts, olive oil, lemon zest, 0.5 tsp salt, and black pepper in a blender 30 seconds until chunky pesto forms.
Saute
Add cherry tomatoes and red pepper flakes to the pine nut skillet over medium heat, cook 2–3 minutes until tomatoes blister and split slightly.
Toss and plate
Drop drained spaghetti into the tomato skillet over low heat. Spoon pesto in and toss 60 seconds, splashing pasta water for glossy sauce. Twirl into wide bowls, scatter reserved pine nuts, finish with a pinch of salt and lemon squeeze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.