Bucatini with Thai Basil and Green Chili Pesto
A vibrant dish featuring bucatini pasta tossed with a rich, nutty Thai basil and green chili pesto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Italian-Thai Fusion
- Diet: Vegetarian
Ingredients
Scale
- 400g bucatini pasta
- 1 cup fresh Thai basil leaves
- 2 green chilies (adjust to taste)
- 1/4 cup pine nuts (or cashews)
- 2–3 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the bucatini pasta according to package instructions until al dente (about 9-11 minutes).
- In a food processor, combine Thai basil leaves, green chilies, pine nuts (or cashews), and garlic. Pulse until finely chopped (about 30 seconds).
- With the processor running, gradually drizzle in olive oil until you achieve a smooth consistency. Season with salt and pepper to taste.
- Drain the pasta, reserving some cooking water.
- Add hot bucatini to the pesto and toss, adding reserved pasta water as needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
Notes
Reserve pasta water for sauce texture. Adjust heat by varying the amount of green chilies used.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg