Pesto Pasta

This is a pasta dish that hits the spot and is ready in next to no time.  You can use any pasta you like, but I like the fusilli twirled pasta for this, as the sauce gets stuck into the grooves with it.

This dish is reasonably healthy too and is cost effective, especially if you grow lots of basil like myself.  I also like the fact that most of this is store cupboard ingredients, and so is great for making when you are stuck with knowing what to cook.

 

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Ingredients

  • 2 Bunches of Basil – remove the leaves from the stalks
  • 100ml of Extra Virgin Olive Oil
  • Seasalt – a couple of good pinches
  • 1 Large Garlic Clove
  • 50g Pine Nuts
  • 3 Large Tablespoons of Grated Parmesan Cheese
  • Pasta of your choice (80g per person)
  • Vine cherry tomatoes on top to decorate (optional).

Boil your pasta to the packet instructions.  Whilst it is cooking you can make the pesto sauce.  In a food processor place all the ingredients except the tomatoes and blitz until fairly smooth.  You may need to stop a couple of times and go around the edge of the bowl with a spatula.  Leave the pesto to rest a few minutes, you will see that it will thicken slightly.

Once the pasta is cooked, drain and return it to the warm pan.  Do not put the saucepan back on the stove.  Place the pesto in with the pasta and mix well, ensuring it is all fully coated in the pesto mix.

Serve in bowls and add some vine tomatoes on top.

 

 

 

 

 

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