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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Thai Basil Pesto Pasta

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Fusion pasta… is there anything better? All the comfort from pasta but with an Asian twist, my homemade pesto is green, great-looking and gorgeous to boot. And, at just 15 minutes to make, it’s perfect for when you need dinner in a flash.

WATCH THIS RECIPE

THAI BASIL PESTO PASTA

PREP TIME

5 minutes
COOK TIME

10 minutes
SERVES

2
Ingredients

1 garlic clove

¼ cup cashews

4 cups Thai basil leaves

1 cup baby spinach

50g (1.7 oz) parmesan cheese, plus extra to serve, finely grated

½ cup extra virgin olive oil, plus extra to serve

200g (7 oz) bucatini pasta (or any pasta of your choice)

sea salt

Steps
Step 1

Use a large mortar and pestle to pound the garlic and a pinch of salt to a fine paste. Add the cashews and pound again until finely crushed. Add the basil a handful at a time, pounding until fairly smooth each time. Then add in the baby spinach and pound until smooth. Add the parmesan, olive oil and salt to taste. Mix until well combined.

Step 2

Cook the pasta in boiling salted water until just al dente. Reserve at least a cupful of the pasta cooking water. Drain the pasta and transfer to a large bowl.

Step 3

To the warm pasta, add 2-3 large spoonfuls of the pesto and mix. Add more pesto if desired (any extra will keep in the fridge for 2-3 days). Add about a ¼ cup of the pasta cooking water and mix again. Grate over some parmesan and drizzle with a tablespoon of olive oil. Mix again until thick and glossy (add more pasta cooking water if the result is too thick for your liking). Transfer to serving plates and grate over more parmesan and drizzle with a little extra olive oil.

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Nicole
June 30, 2022

Marion's recipes are simply amazing

Sometimes I’d think oh this seems very simple and easy how good can this taste? But believe me she never fails to amaze me with how she combines such few ingredients and makes amazing dishes

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