Basil Pesto Pasta

Basil Pesto Pasta

4 servings


  • 1 box WF Red Lentil Pasta OR WF Yellow Pea High Protein Pasta
  • 7 table spoons olive oil or vegetable oil of choice
  • 2 cups fresh basil leaves
  • 2 table spoons pine nuts
  • ½ cup parmesan cheese (grated – for pesto)
  • ½ cup parmesan (grated – for garnish)
  • 1 table spoons of salt (for pasta)
  • ½ teaspoon salt (for basil pesto)
  • ½ teaspoon pepper
  • 1 garlic clove (finely chopped or minced)



    1. Cook pasta

    In a large pot, add 1 table spoon of salt and fill with boiled kettle water. Turn your stove on a high heat. Wait until the water is boiling and add pasta. Taste the pasta a minute or two before the time on the package and drain once the pasta has reached desired texture.

    2. Roast pine nuts 

    Turn stove on to a medium to high heat. Heat up a small skillet and roast the pine nuts for 2 to 3 minutes until roasted

    3. Make basil pesto

    In a blender, add all ingredients. Make sure you blend pesto finely by stopping the blender and mixing the pesto around and blending it again until.

    4. Serve

    Mix pesto into the pasta and serve with some parmesan.


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