PESTO Pasta

Pesto Pasta

Serves 4

Pesto* & Pasta Ingredients

• 12 ounces Farfalle or whatever your favorite pasta is 

• 1 c Pesto (homemade* or store bought), room temp (recipe below)

• 1-2 Tbsp Fresh Basil, chiffonade (slicing into thin shreds) for garnish

• Drizzle of Extra Virgin Olive Oil

• Parmesan Cheese, shaved for garnish

Directions

1. Cook the pasta according to the instructions on the box.

2. Drain the pasta (reserve about ½ c of the pasta water, set aside) and add to a large pasta bowl.

3. Add the pesto and about ¼ c of the pasta water and mix until all the noodles are combined. The pasta water will help thin out the pesto and help coat the pasta.  If you need to add more pasta water, add 1 tbsp at a time until it's at your desired consistency.

4. Divide into 4 bowls and drizzle with olive oil.

5. Garnish with shaved parmesan cheese and fresh basil.

*Pesto

Makes 1 ½ cups

Ingredients

• 2 c Fresh Basil

• 2 Garlic Cloves, minced

• ½ c Parmesan, grated 

• ⅔ c Extra Virgin Olive Oil

• ½ c Pine Nuts

• ½ Tsp Salt 

• ¼ Tsp Pepper

Directions

1. Combine all ingredients in a food processor until blended together. 

The pesto is a great make ahead and freezes well!