Basil Pesto Pasta Recipe

A white shallow bowl filled with pesto pasta.

5 from 3 votes

One of my favorite recipes of all time, my basil pesto pasta comes together with homemade orechiette pasta, roasted garlic basil pesto, and a crispy breadcrumb topping. Served with creamy burrata and Parmesan, it's a bold comfort food that works well as a side dish or main course.

Prep Time45

Cook Time50

Resting Time2 5

Total Time3 40

Course: Main Course, Side Dish

Cuisine: American, Italian

Keyword: basil pesto pasta

Servings: servings

Equipment

1 Fork or Bench Scraper
1 Plastic Bag
1 Butter Knife
1 Sheet Pan
1 Large Pot
1 Large Sheet Tray
2 Large Pots
1 Colander
1 small baking dish
1 Medium Mixing Bowl
Tea Towels
1 Food Processor or Blender
1 Medium Skillet

Ingredients

For the Pasta

200 gram semolina or semolina rimacinata plus more for dusting
200 gram 00 flour*
190 gram warm water plus more if needed

For the Pesto

1 head garlic plus two small cloves
1 cup olive oil
kosher salt to taste
6 (2 ounce containers / 200 gram) containers fresh basil leaves
⅓ cup pine nuts, toasted (*see notes)
½ cup Parmesan cheese freshly grated
black pepper to taste

For the Crispy Breadcrumbs

1 tablespoon olive oil
⅓ cup panko breadcrumbs
kosher salt
black pepper freshly cracked

For Serving

burrata
olive oil
black pepper
Parmesan cheese freshly grated
lemon zest

US Customary - Metric

Instructions

For the Pasta

Add the semolina and 00 flour to a clean work surface. Mix with your hands to combine the two, then create a large well in the center.
200 gram semolina or semolina rimacinata, 200 gram 00 flour*
Add the warm water to the well, and use a fork to pull the flour into the water. Once you have trouble incorporating it with the fork, switch to a bench scraper or your hands, and gently combine until you have a cohesive dough. If more water is needed, add one tablespoon of water at a time as the dough is coming together.
190 gram warm water
Knead the dough with the heel of your hand for five minutes, or until the dough is soft and smooth on the surface.
Place in a plastic bag, and let it sit at room temperature for 20 minutes.
Sprinkle a good amount of semolina onto a sheet tray.
Cut off a section of dough, about one to one and a half inches wide. Cover the rest of the dough.
Roll the dough into a half-inch thick rope. Start in the center, and use your fingers or the palms of your hands to roll the dough, first back and forth, until the surface is smooth, and then outward in opposite directions, eventually making your way toward the ends.
Cut the rope into roughly half-inch pieces.
Place a piece of dough on your work surface. Then, use the serrated edge of a butter knife to firmly drag the dough toward or away from you, tilting the blade downward into the dough at a 30 to 45-degree angle, until the dough curls over on itself.
Peel the curled edges apart with your fingers, and invert the dough over your thumb to expose the rough interior, stretching it a little into a small dome.
Arrange the finished orecchiette, rough side up, in a single layer on the prepared sheet pan. Repeat with the remaining pieces, and then the remaining dough.
If possible, let the pasta dry for an hour, but no longer than five hours, before cooking.
Bring a large pot of water to a boil. Season assertively with salt. Then, add the orecchiette. Cook for about three minutes, or until the pasta floats to the surface and is al dente.

For the Pesto

Preheat the oven to 400°F (204°C).
Cut the top fourth off the head of garlic. Add it to a small baking dish, then cover with the olive oil. Season with salt.
1 cup olive oil, 1 head garlic, kosher salt
Bake for 45-60 minutes, or until the garlic is soft all of the way through.
Remove from the oven, and let the garlic and oil cool to room temperature.
Bring a large pot of water to a boil and season with salt.
In a medium mixing bowl, add ice and cold water to create an ice bath for the basil.
Add the basil to the boiling water and blanch for 15 seconds, or until the basil has softened and turned bright green.
6 (2 ounce containers / 200 gram) containers fresh basil leaves
Remove the basil and transfer it to the ice bath. Once the basil is cool to the touch, remove it from the ice bath and place it on a tea towel. Firmly press to remove any excess water from the basil.
Remove the cooled garlic head from the oil and squeeze the base of the garlic head to extract the garlic into a food processor or blender. Then, add the remaining two raw garlic cloves, toasted pine nuts, blanched basil, Parmesan cheese, salt, pepper, and any oil from the roasted garlic. Blend until the desired consistency is achieved.
⅓ cup pine nuts, toasted (*see notes), ½ cup Parmesan cheese, black pepper

For the Crispy Breadcrumbs

Heat olive oil in a skillet over medium heat. Add the breadcrumbs, and season with salt and ground black pepper.
1 tablespoon olive oil, ⅓ cup panko breadcrumbs, black pepper, kosher salt
Stir to combine, and sauté over low heat until the breadcrumbs turn a golden-brown color.
Transfer the breadcrumbs to a paper towel-lined sheet pan or plate to cool, spreading them out in an even layer to drain some of the excess oil.

For Plating

Toss the cooked pasta with the prepared pesto. Then, place a generous amount of pesto pasta in a shallow bowl, and add a nest of crispy breadcrumbs on top. Finish with fresh, torn burrata, salt, freshly ground black pepper, a drizzle of olive oil, and lemon zest, as desired. Top with fresh basil, and serve warm or at room temperature.
burrata, olive oil, black pepper, Parmesan cheese, lemon zest

Video

Notes

*If you can't find 00 flour, all-purpose flour will also work.
*Toasting Pine Nuts: To toast the pine nuts, add them to a dry skillet on the stovetop over medium-low heat. Cook, stirring frequently, just until they're golden brown and fragrant. Do not walk away from the stove, as pine nuts can burn in a matter of seconds. The total toasting time will take about three to five minutes. Once they’re toasted, transfer the pine nuts to a small bowl to stop the cooking process, and set them aside to cool slightly.
Storage: This dish is best served fresh. However, you can transfer leftovers to an airtight container and store them in the refrigerator for up to three days. To serve, reheat gently in the microwave or in a skillet on the stove over medium heat.

Nutrition