Kitchen Sanctuary · by Nicky Corbishley
Pesto Pasta Recipe
NUTRITION · PER SERVING15M COOK
CAL 35%·PRO 37%
CARBS 79G46% OF CAL
6G FIBER69G OTHER4G TOTAL SUGAR
FAT 33G43% OF CAL
5G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with fresh basil pesto made from garlic, pine nuts, and Parmesan. Quick 15-minute dinner with bright herbaceous flavor, customizable to taste preferences.
mainitalianpasta⚙️ food processorvegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g (14 oz) dried spaghetti
- 50 g (1.75 oz) fresh basil leaves ((this is approx two packed cups))
- 2 cloves garlic (peeled)
- 40 g (3 tbsp) pine nuts
- 30 g (1/3 cup) freshly grated Parmesan cheese
- ¼ tsp freshly ground black pepper
- 1/2 tsp Maldon salt
- 90 ml (1/3 cup) olive oil
- 1/2 tsp black pepper
- 2 tbsp freshly grated Parmesan cheese
- 2 tbsp toasted pine nuts ((* Note1))
- 1 handful of fresh baby basil leaves
At a glance
PER SERVING · TIME 15M
CAL 35%·PRO 37%
CARBS 79G46% OF CAL
6G FIBER69G OTHER4G TOTAL SUGAR
FAT 33G43% OF CAL
5G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 501mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 130mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.