Pasta pesto
When I need a quick dinner, I go to my freezer where I have pesto stored. Since I store my basil frozen in small bags, I can thaw it in the morning or even the afternoon. Drop the bag into a bowl of cold water, and it will thaw quickly. If you have basil on hand, the pesto can be made while the pasta cooks.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large pot |
| Colander |
| Rubber spatula |
| Ingredients |
|---|
| 1 recipe of Basil pesto |
| 12 ounces spaghetti |
| salt, pepper |
| cherry tomatoes for garnish |
| whole basil leaves for garnish |
| Instructions |
|---|
| • Bring a large pot of water to boil. Once it is boiling, add 1 tablespoon of salt. |
| • Add the salt and cook the pasta until it is al dente, about 10 minutes. |
| • Drain the pasta reserving about 1/2 cup of the cooking liquid. Put the pasta back in the pan and add the reserved liquid. |
| • Add the pesto and stir gently using a rubber spatula. See picture above. |
| • Season to taste. Garnish with cherry tomatoes and basil, if desired. |
| Variations |
|---|
| • Add cherry tomatoes to the pasta and pesto in addition to using as a garnish. |
| • Add cooked shrimp or other cooked protein. |
| • Experiment with different pasta shapes. |
| Storage |
|---|
| • Best eaten immediately, otherwise cover and refrigerate. Use the leftovers in a Salade composée or as a filling for an omelet. |
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