Pesto Pasta Recipe
Creamy Pesto Coating Pasta to make a satisfying meal in less than 20 minutes
Ingredients
- 70g/2.5oz Fresh Basil Leaves
- 11g/.4oz 2 cloves garlic
- 2tbsp/16g/.5oz pine nuts or walnuts
- 43g/1.5oz parmesan cheese
- 15g/.5oz pecorino romano cheese 3 tbsp grated
- 1/2 cup olive oil
- 8oz/227g angel hair pasta
- 2 tbsp butter
Instructions
- Add basil, nuts, cheeses and garlic to a food processor and process until finely and evenly chopped. Add ½ cup olive oil slowly through feed tube of processor. Run machine until pesto is smooth. Scrape down in between if necessary. Taste and add salt.
- Boil water in a large pot to cook pasta. Add 1 tbsp salt and pasta. Stir well and cook until tender.
- Before draining the pasta, reserve about ½ cup of the water in a measuring cup.
- Put the drained pasta in a big bowl. Add butter and 4 ounces of pesto (about half of the pesto this recipe makes). Mix it so the butter melts and coats the pasta along with the pesto. Pour ¼ cup of the pasta water and stir to make a creamy sauce. Add more water and/or pesto per your taste. Add salt if needed. Serve with shaved parmesan or grated parmesan or pecorino.
- If using a food processor without a feed chute, add ¼ cup of olive oil with all other ingredients. Process. Then add remaining olive oil and process until smooth.
- *** Remaining pesto can be frozen flat in zip bags
- *** 4 servings if eaten as a side dish. 2 or 3 servings if eaten as the main dish.
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