I love pasta. I also love how convenient it can be. An awesome meal can be ready in the time it takes to boil water. Spaghetti sauce and pesto both freeze well. Tonight I made this easy recipe for pesto and doubled the batch to freeze half for next time. The other neat thing about pasta is you can change up the common pairings and have whatever noodle with whichever sauce you fancy. The recipe calls for linguine, but we used angel hair. We also used manchego cheese instead of pecornio and added breadcrumbs to the dish. Tap into your creative side and enjoy something Italian inspired!
Ingredients:
3/4 cup fresh basil leaves
3-4 cloves garlic, peeled
3 tbsp pine nuts
1/2 tsp salt
5 tbsp olive oil
1/2 cup grated Parmesan cheese
4 tbsp freshly grated pecornio cheese
Freshly ground pepper
1 1/4 linguine
Directions:
Place the basil, garlic, pine nuts, salt and olive oil in a blender or food process and process until smooth. Remove to a bowl. If making a large batch you can freeze the excess in an ice cube tray for future convenience! For the amount to be served immediately stir in the cheeses. Taste for seasoning.
Cook the pasta in a large pan of rapidly boiling water until it is al dente. Just before draining, take about 4 tsp of the cooking water and stir into the sauce. Drain the pasta and toss with the sauce and serve.
This recipe comes from The Ultimate Italian Cookbook.
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