Making Pasta For My Fiancée
Making Pasta For My Fiancée is a medium Italian recipe that serves 4. 520 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $9.80 total, $2.45 per serving
Ingredients
- 12 oz Spaghetti (dry, broken into individual strands after cooking)
- 2 cups Fresh Basil Leaves (packed, washed and patted dry)
- 2 cloves Garlic (peeled and crushed)
- 0.25 cup Pine Nuts (lightly toasted)
- 0.5 cup Parmesan Cheese (freshly grated)
- 0.5 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tsp Kosher Salt (plus extra for pasta water)
- 0.25 tsp Black Pepper (freshly ground, optional)
Instructions
Toast Pine Nuts
Heat a dry skillet over medium heat and add the pine nuts. Stir constantly until they turn golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.
Time: PT3M
Blend the Pesto
In a food processor combine the toasted pine nuts, fresh basil, crushed garlic, grated Parmesan, salt, and pepper. Pulse a few times, then slowly drizzle in the olive oil while the processor runs until the mixture is smooth but still has a little texture.
Time: PT5M
Boil Pasta Water
Fill a large pot with 4‑5 quarts of water, add a generous pinch of salt, and bring to a rolling boil.
Time: PT5M
Temperature: 100°C
Cook the Spaghetti
Add the spaghetti to the boiling water and cook al dente according to package directions, usually 8‑10 minutes. Reserve 1 cup of the starchy cooking water, then drain the pasta.
Time: PT10M
Temperature: 100°C
Combine Pasta and Pesto
Return the drained pasta to the pot or a large mixing bowl. Add the pesto and toss, adding reserved pasta water a tablespoon at a time until the sauce coats the noodles glossy and evenly.
Time: PT2M
Serve
Plate the pasta, drizzle a little extra olive oil on top, and garnish with a few extra toasted pine nuts and a sprinkle of grated Parmesan.
Time: PT0M
Nutrition Facts
- Calories
- 520
- Protein
- 15g
- Carbohydrates
- 62g
- Fat
- 22g
- Fiber
- 3g
Dietary info: Vegetarian, Contains dairy, Contains nuts
Allergens: Tree nuts (pine nuts), Dairy (Parmesan cheese), Gluten (wheat pasta)
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine, Any long pasta
- Instead of Fresh Basil Leaves: Spinach (different flavor), Arugula (peppery flavor)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Pine Nuts: Walnuts, Almonds
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Extra Virgin Olive Oil: Vegetable oil (less flavor), Avocado oil
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Food Processor
- Chef's Knife
- Cutting Board
- Microplane Grater
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Toast pine nuts until golden.
- Blend pesto to a smooth yet slightly textured consistency.
- Reserve pasta cooking water for emulsifying the sauce.
- Toss pasta with pesto while hot to achieve a glossy coating.
Chef Tips from the Video
- Use fresh, fragrant basil leaves; wilted leaves produce a bitter pesto.
- Grate Parmesan yourself; pre‑grated cheese contains anti‑caking agents that affect texture.
- Toast pine nuts just until golden; over‑toasting makes them bitter.
- The reserved pasta water contains starch that helps emulsify the sauce.
Troubleshooting
Pesto is too thick.
Add a little reserved pasta water or extra olive oil, one tablespoon at a time, until the desired consistency is reached.
Pesto is too thin or watery.
Add more grated Parmesan or a handful of toasted pine nuts and pulse again to thicken.
Pasta is soggy after mixing.
Use less pasta water and ensure the pasta was drained well; toss quickly over medium heat to evaporate excess moisture.
Storage
Refrigerator: Store leftover pesto in an airtight container, topped with a thin layer of olive oil, for up to 5 days.
Freezer: Pesto freezes well; portion into ice‑cube trays, freeze, then transfer to a zip‑top bag for up to 2 months.
Room temperature: Do not store pesto at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the pesto up to 2 days ahead and keep it refrigerated; bring to room temperature before mixing with pasta.
- Cook the pasta al dente, rinse briefly with cold water, and reheat in the skillet with a splash of water before tossing with pesto.
Frequently Asked Questions
What is the cultural significance and history of pesto pasta in Italian cuisine?
Pesto originates from Genoa in the Liguria region of Italy, where fresh basil, pine nuts, garlic, cheese, and olive oil have been blended for centuries. It was traditionally served with trofie or trenette pasta, but spaghetti has become a popular modern pairing.
What are the traditional regional variations of pesto in Italian cuisine?
Besides the classic Genovese pesto, other Italian regions use different nuts (walnuts in the south), cheeses (Pecorino instead of Parmesan), and herbs (parsley or arugula). Some variations even add sun‑dried tomatoes for a red pesto.
How is pesto traditionally served in Liguria, Italy?
In Liguria, pesto is traditionally tossed with trofie or trenette pasta and finished with a drizzle of extra‑virgin olive oil and a sprinkling of grated Pecorino or Parmesan. It is often accompanied by boiled potatoes and green beans.
What occasions or celebrations is pesto pasta traditionally associated with in Italian culture?
Pesto pasta is a staple for family meals, summer gatherings, and festive occasions in Liguria because it showcases fresh, seasonal basil. It’s also served at holidays like Ferragosto when fresh herbs are abundant.
What authentic ingredients are essential for traditional Genovese pesto versus acceptable substitutes?
Authentic Genovese pesto uses fresh basil, pine nuts, garlic, Parmigiano‑Reggiano, Pecorino Sardo, and extra‑virgin olive oil. Acceptable substitutes include walnuts for pine nuts, or using only Parmesan if Pecorino is unavailable, but the flavor profile will shift.
What other Italian dishes pair well with pesto pasta?
Pesto pasta pairs beautifully with grilled chicken, roasted vegetables, or a simple Caprese salad. A glass of crisp Vermentino or Ligurian white wine complements the herbaceous sauce.
What are the most common mistakes to avoid when making pesto pasta at home?
Common mistakes include over‑toasting pine nuts (they become bitter), using pre‑grated cheese (which adds unwanted additives), and adding too much pasta water, which dilutes the flavor. Also, avoid over‑cooking the basil; it should stay bright green.
Why does this pesto recipe use toasted pine nuts instead of raw pine nuts?
Toasting pine nuts deepens their nutty flavor and adds a subtle crunch, creating a richer, more complex pesto compared to using raw nuts, which can taste bland.
Can I make the pesto ahead of time and how should I store it?
Yes, pesto can be made up to two days ahead. Store it in an airtight container, top with a thin layer of olive oil to prevent oxidation, and keep it refrigerated. Before using, let it come to room temperature and give it a quick stir.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that emphasize making classic dishes from scratch with high‑quality ingredients and a touch of culinary science.
How does the YouTube channel Joshua Weissman's approach to Italian cooking differ from other cooking channels?
Joshua Weissman’s approach to Italian cooking focuses on mastering foundational techniques—like proper pasta cooking, toasting nuts, and emulsifying sauces—while providing clear, step‑by‑step explanations, unlike many channels that rely on shortcuts or pre‑made components.
Last updated: September 6, 2026
