When the sun starts shining, and the air fills with the sweet smell of summer, there’s nothing quite like a bowl of Whole Wheat Summer Pesto Pasta. Imagine twirling al dente pasta around your fork, coated in a vibrant green pesto that bursts with fresh basil, garlic, and nuts. Refreshing Cucumber Recipes Avocado Pasta Salad for Summer The flavors dance on your palate, reminding you of sun-soaked picnics and lazy afternoons.
This dish is not just food; it’s an experience that brings people together. Picture this: a warm evening, friends gathered around the table, laughter echoing as you all dig into this colorful creation. The anticipation builds as you serve it up, promising a flavor explosion that will have everyone coming back for seconds—maybe even thirds.
Why You'll Love This Recipe
- This Whole Wheat Summer Pesto Pasta is quick to prepare and perfect for busy weeknights
- Its fresh and vibrant flavors are sure to impress anyone at your table
- With its stunning green color, this dish is a feast for the eyes as well
- Versatile enough to accommodate any seasonal vegetables or protein you want to toss in!
I once made this Whole Wheat Summer Pesto Pasta for a last-minute dinner party. Everyone was raving about it—even my friend who claims he doesn’t like pesto! For more inspiration, check out this Shrimp and Broccoli Pasta recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Whole Wheat Pasta: Opt for spaghetti or fusilli; whole wheat adds nuttiness and fiber without sacrificing flavor.
-
Fresh Basil: Use vibrant green leaves; they provide that aromatic burst of summer freshness.
-
Pine Nuts: Lightly toasted pine nuts enrich the pesto with creaminess; don’t skip this step!
-
Garlic Cloves: Freshly minced garlic elevates the flavor profile—use two or three cloves for a kick.
-
Olive Oil: A high-quality extra virgin olive oil brings richness and helps blend the sauce smoothly.
-
Parmesan Cheese: Grate fresh parmesan for optimal taste; it adds umami and depth to your pesto.
-
Lemon Juice: A splash of fresh lemon juice brightens up the dish with zingy acidity.
-
Cherry Tomatoes: Halved cherry tomatoes add sweetness and color; they’re like little gems scattered throughout.
-
Salt & Pepper: Essential for seasoning; use sea salt and freshly cracked pepper to taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Pasta: Start by bringing a large pot of salted water to boil over medium-high heat. Add 8 ounces of whole wheat pasta and cook according to package instructions until al dente.
Toast Pine Nuts: While the pasta cooks, place ¼ cup of pine nuts in a dry skillet over medium heat. Stir frequently until golden brown and fragrant—about 3-4 minutes.
Create the Pesto Sauce: In a food processor, combine 2 cups of fresh basil leaves, toasted pine nuts, 2-3 minced garlic cloves, ½ cup grated parmesan cheese, and a squeeze of lemon juice. Pulse until roughly blended.
Add Olive Oil: With the processor running, slowly drizzle in ½ cup of extra virgin olive oil until the mixture becomes smooth. Season with salt and pepper to taste.
Toss Everything Together: Once your pasta is ready, reserve about half a cup of pasta water before draining. Toss drained pasta with pesto sauce and add reserved water gradually until desired consistency is achieved.
Finish with Tomatoes: Fold in halved cherry tomatoes gently so they don’t break apart. Allow them to warm through slightly from the heat of the pasta.
Now you have beautifully vibrant Whole Wheat Summer Pesto Pasta ready to serve! Enjoy it warm or at room temperature; either way, it’s simply delightful! Antipasto Salad for a Light Meal.
Feel free to customize this dish by adding grilled chicken or sautéed veggies if you’re feeling adventurous or want some added protein. Grilled Shrimp Tacos for a Complete Meal It’s versatile enough to adapt based on what you have on hand!
Enjoy every bite while soaking up those sunny vibes!
You Must Know
- This Whole Wheat Summer Pesto Pasta is quick, healthy, and bursting with flavor
- It’s perfect for warm evenings when you crave something light yet satisfying
- The vibrant colors and fresh aromas will elevate your dinner table while keeping it simple and wholesome
Perfecting the Cooking Process
Start by boiling the pasta, then blend the pesto while the pasta cooks for maximum freshness. Toss everything together right before serving to retain that vibrant flavor and texture.
Add Your Touch
Feel free to swap out whole wheat pasta for gluten-free options or add in seasonal veggies like zucchini or cherry tomatoes for a personalized twist that suits your taste.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of olive oil to revive flavors without drying out.
Chef's Helpful Tips
- Always salt your pasta water generously; it’s your chance to infuse flavor directly into the noodles
- Use fresh basil for pesto; it makes a world of difference in taste
- Lastly, don’t overcook your pasta; al dente is the way to go
The first time I made this Whole Wheat Summer Pesto Pasta, my friends devoured it and begged for seconds, which made me feel like a culinary rock star!
FAQ
Can I use store-bought pesto instead of homemade?
Absolutely! Store-bought pesto can save time while still delivering delicious flavor.
Is this recipe suitable for meal prep?
Yes! It stores well and tastes just as delightful after reheating.
What vegetables pair well with this dish?
Cherry tomatoes, spinach, and bell peppers are excellent additions for color and nutrition.
Whole Wheat Summer Pesto Pasta
- Total Time: 25 minutes
- Yield: Serves 4
Description
Whole Wheat Summer Pesto Pasta is a vibrant, healthy dish that captures the essence of summer in every bite. Featuring al dente whole wheat pasta coated in a luscious homemade pesto made from fresh basil, garlic, and pine nuts, this recipe is perfect for warm evenings with friends or family. It’s quick to prepare and easily customizable with seasonal vegetables or proteins, making it a versatile favorite that everyone will rave about.
Ingredients
- 8 oz whole wheat pasta (spaghetti or fusilli)
- 2 cups fresh basil leaves
- ¼ cup pine nuts
- 2–3 garlic cloves, minced
- ½ cup grated parmesan cheese
- ½ cup extra virgin olive oil
- Juice of 1 lemon
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water in a large pot, add the pasta, and cook until al dente according to package instructions.
- Toast pine nuts: In a dry skillet over medium heat, toast the pine nuts for 3-4 minutes until golden brown.
- Make pesto: In a food processor, blend basil leaves, toasted pine nuts, minced garlic, parmesan cheese, and lemon juice until roughly combined. Gradually add olive oil while blending until smooth. Season with salt and pepper to taste.
- Combine: Reserve ½ cup of pasta water before draining the cooked pasta. Toss drained pasta with pesto sauce and reserved water until desired consistency is achieved.
- Finish: Gently fold in halved cherry tomatoes to warm through before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 1.5 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
Keywords: For added protein, consider mixing in grilled chicken or sautéed vegetables like zucchini. Substitute gluten-free pasta if needed for dietary preferences. Store leftovers in an airtight container for up to three days; reheat gently with olive oil.