Inspired by: Pesto alla genovese
- Pitta seasonJun – Sep in the north
- All year
Garlic-free Basil & Pine-Nut Pesto Pasta
- Serves
- 4
- Portion
- ≈230 g
- Time
- 20 min
- Texture
- Soft
- Season
- Pitta season (summer)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pasta, durum wheat (dry) | 3 cups trofie or spaghetti | 300 g | 1500 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 2 packed cups basil | 50 g | 250 g | |
| Pine nuts | ¼ cup, toasted | 40 g | 200 g | |
| Parmesan (aged — small amounts) | ¼ cup grated | 25 g | 125 g | |
| Extra-virgin olive oil | 3 tbsp | 45 g | 225 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml | |
| Ginger, fresh | ½ tsp (the gentle 'bite') | 3 g | 15 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Potato | 1 small, cubed (traditional) | 150 g | 750 g | |
| French beans | green beans | 120 g | 600 g |
Method
How to cook it
Step 1: Pound or blend basil, pine nuts, ginger, salt, Parmesan and oil to a pesto; add lemon.
Step 2: Cook pasta with potato and green beans in the same pot until all are soft.
Step 3: Drain, reserving water; toss with pesto, loosening with pasta water.
Step 4: Serve warm.
Nutrition
Per serving, estimated
Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGarlic→Toa little fresh ginger
- FromMore cheese→Tohalf the usual Parmesan
Appears in
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