Eggless Classic Paneer Pesto Pasta
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz penne or fusilli pasta
- 1 tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup finely grated parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For the paneer
- 14 oz paneer, cut into ¾-inch cubes
- 2 tbsp neutral oil (such as canola or sunflower oil)
- ¼ tsp salt
- ¼ tsp black pepper
For finishing
- ½ cup reserved pasta water
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp parmesan cheese, grated, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of pasta water and set it aside. Drain the pasta through a colander.
- 2
While the pasta cooks, make the pesto: combine the basil, pine nuts, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor. Pulse 8–10 times until coarsely chopped. With the machine running, stream in the olive oil until the pesto is smooth and bright green, scraping down the sides once.
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