White Truffle Italian Basil Pesto Spaghetti
This elegant dish combines the fresh, herby brightness of basil pesto with the earthy richness of white truffle oil. Tossed with perfectly cooked spaghetti and finished with parmesan, it’s simple yet indulgent — a restaurant-quality pasta you can make at home.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Pasta:
400 g (14 oz) spaghetti
Salt, for pasta water
For the Pesto:
2 cups fresh basil leaves, packed
½ cup grated parmesan cheese
⅓ cup pine nuts (or walnuts)
2 garlic cloves
½ cup extra virgin olive oil
Salt & black pepper, to taste
To Finish:
1–2 tsp white truffle oil (use sparingly – it’s very strong)
Extra parmesan, shaved
Fresh basil leaves, for garnish
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to boil.
Cook spaghetti until al dente (1–2 minutes less than package instructions).
Reserve ½ cup pasta water, then drain.
2. Make the Pesto:
In a food processor, blend basil, parmesan, pine nuts, and garlic.
Slowly stream in olive oil until smooth.
Season with salt and pepper.
3. Toss the Pasta:
In a large pan, combine drained spaghetti with pesto.
Add a splash of reserved pasta water to create a silky sauce.
4. Add the Truffle Oil:
Drizzle in 1–2 tsp white truffle oil and toss well. (Start with less — truffle flavor is strong!)
5. Serve:
Plate the pasta, top with shaved parmesan and fresh basil.
Enjoy immediately while warm and fragrant.
Notes & Tips
Don’t cook the pesto — heat dulls its freshness. Toss off the heat.
For extra richness, add a knob of butter when mixing pasta with pesto.
You can swap spaghetti with linguine or tagliatelle.
❓ Frequently asked questions FAQ
Q: Can I make pesto ahead?
A: Yes — store in a jar covered with olive oil in the fridge for up to 5 days. Freeze in small portions for up to 2 months.
Q: Can I make this vegan?
A: Yes — use nutritional yeast instead of parmesan.
Nutrition information
Calories: 520
Protein: 14g
Fat: 28g
Carbohydrates: 50g
Fiber: 4g
Sugar: 2g