EFK Tested
Erickson Pesto Pasta
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cook pasta in well-salted water; reserve pasta water.
- 2. Blend basil, nuts, garlic, Parmesan, olive oil, lemon, salt, and pepper into pesto.
- 3. Toss hot pasta off heat with pesto, adding reserved pasta water a little at a time until glossy and evenly coated.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer when cooking meat, poultry, or seafood
Food safety & storage
Use clean utensils and refrigerate perishable leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗