Fresh Basil Angel Hair Pasta with Parmigiano

Kathie Carr


This recipe is almost identical to one on Growing A Greener World with Joe, the Gardener. I assume it is the original because the picture that was emailed to me by a friend seemes to be identical so I removed the picture as I did not have permission to use it. I apologize for the mistake.

I have been making a similar angel hair with pesto but love this version and hope to keep it posted with the proper credits.

I have been growing a really nice Basil for the past couple of years. This is one of my favorite, very simple, very delicious dishes using it.

★★★★★ 2 votes
20 Min



2 c
fresh basil leaves packed tightly, plus more for garnish
2 medium
garlic cloves, peeled
1/2 c
pine nuts, plus more for garnish
1/2 c
good quality extra-virgin olive oil
1/2 c
freshly grated parmigiano-reggiano, plus more for garnish
salt and freshly ground black pepper as desired


water and salt as directed on pasta package
1 lb
angel hair pasta


1PESTO: In a blender or food processor, process the following together: basil, garlic, and pine nuts.

Turn off blender or processor and scrape down the sides, then add 1/4 cup of the olive oil. Process once again. Scrape down again. Add the remaining 1/4 cup oil, and process one last time until the desired texture is achieved. Stir in (do not process in blender or processor) the cheese, until combined.
2ANGEL HAIR PASTA: In a large pot bring some water to a rolling boil. Add Kosher or sea salt to the water. This is the only time that the pasta can be seasoned properly. Add the pasta, stir, and cook according to package directions for “al dente”.

Set aside about a cup of the pasta cooking water. Drain the pasta and quickly toss with the pesto while pasta is still very hot. Add back some of the pasta cooking water if the sauce seems too thick. Garnish with grated Parmigiano-Reggiano cheese, a few pine nuts, a light drizzle of olive oil, and some fresh basil.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Other Tag: Quick & Easy