Pesto Pasta
WARNING: DO NOT EAT IF UNWILLING TO HAVE MAJOR GARLIC BREATH
Personally, I love garlic breath. Or maybe I just LOVE garlic, and subsequently care more about what I’m eating than what I smell like. My kissing strangers days are over, and when I’m eating this so is the hubby, so we are definitely in the clear!
This recipe has been a staple in my family household for decades. My mom, in my “unbiased” opinion, is an unbelievable cook. Her only flaw - she never measures and NEVER remembers what she puts in her amazing meals. So every time I ask for a dish the way we had it that one time … well, it never tastes that way. It’s still delicious, but it’s just not the same. This pesto pasta however, tastes bang on every . damn . time .
Now, what kind of a person would I be if I didn’t provide you exact measurements for this bad boy. I’m not a famous chef who can get away with that kind of stuff right?? So fear not, I have the step by step instructions and measurements for you.
What Do You Need?
basil
pine nuts
fresh garlic
parmigiano reggiano
EVOO
salt and pepper
lemon
linguine
food processor
Tips:
Generously salt the water once its boiled. Since this is a light and oil based pasta sauce, the salt really brings those flavours to life. Once the pasta has finished cooking, reserve some of the pasta water. Or what I do when I’m lazy and don’t want extra dishes to clean … I just transfer the pasta over to a bowl with tongs or a pasta spoon directly from the pot without worrying about shaking off the water.
TASTE as you cook !!!! I cannot stress this enough. Everyone’s flavour profile is completely different. What I may consider to be perfect and delicious, you may not. So if you need the extra lemon squeeze, or you prefer an oilier texture, don’t be afraid to add it! Make this recipe your own!
Most pesto recipes don’t toast up the pine nuts. This step happens to be one of my favourite parts. Somehow some always find their way into my mouth before hitting the plate. I don’t know how that happens, honestly.
For the pasta, I tend to use a linguine noodle, specifically the Pantanella Spelt Linguine. You can find this brand at most grocery stores as well as online at Grocery Gateway. It’s much lighter on the stomach, and to be honest, it tastes incredible. I do not miss my white pasta noodles when I opt for these. Even my Italian friends don’t knock it!
Garnish the pasta with parmesan cheese, toasted pine nuts and more olive oil if desired. You can enjoy this dish on its own, with chicken breast, or my personal favourite grilled shrimp. In the summer time I even like to barbecue some vegetables like peppers and marrow and serve them on the side with the pasta. Mmm mmm mm! Enjoy!
Pesto Pasta
Instructions
- Set pot of water to boil and cook noodles until al dente. Reserve some pasta water for later.
- On a pan, roast pine nuts until toasted and fragrant. Set half aside and place the other half in the food processor.
- Take the remainder of the ingredients and place in food processor with the pine nuts.
- Blend by pulsing until smooth.
- Depending on texture preference, add more olive oil if desired.
- Transfer pasta to a bowl when complete, and top with sauce, some olive oil, the remainder of the toasted pine nuts, and parmesan cheese.
- Enjoy!
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