Yeast Free Classic Paneer Pesto Pasta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!