Pesto Pasta

Chef’s Note

“Super yummy and easy pasta.Fabulous side dish.My family loves it as a main course. It would be easy to throw in some rotisserie chicken.The story of this pasta is a bit funny.About 10 years ago I was part of a CSA co-op (for a fee, I got a weekly pickup of delicious fresh fruits and vegetables from a local farm).This is how I first got fresh basil, and I made bruschetta… hooked forever! I was thinking it was a shame to have to pay so much for fresh basil at the grocery store.I was wishing I could buy large plants in bulk.I looked in the local classifieds one day and found someone selling basil plants.I went to check it out.This guy had GIANT BASIL PLANTS.They were 18-30" in diameter each.He had a bunch.I told him I would buy them all.I stuffed them tight (maybe around 20 plants) into the back of my husband’s car (smelled like basil for weeks).When I got home, I decided to make a lot of pesto.I made pesto for 2 days straight.I tried 3 or 4 different recipes.My kitchen island at the time was about 13 feet by 3 feet and it was covered end to end and 2 feet up with basil plants.My husband though I was crazy (maybe I was, who does that!?).Anyway. my family loves pesto pasta.I froze it in ice cube trays then wrapped it tight with plastic wrap (no air).Can you believe it, I’m still making pesto pasta 10 years later!!! No joke.I guess my awesome wrapping did an amazing job of preserving those fresh flavors.It was worth two days of basil plants taking over my life! I’m thinking it might last us 3-5 more years, no joke!”

READY IN:

15mins

SERVES:

6

UNITS:

US

IngredientsNutrition

  • 1 lbfarfalle pasta
  • 1⁄3 cupparmesan cheese (more if you prefer)
  • 5 tablespoons green pesto sauce (prepared, or make your own!)
  • 1 -2 tablespoonolive oil
  • 1⁄2 teaspoonkosher salt (add more to taste)
  • 1⁄4 cuppine nuts, roasted (see note)

    • Directions

  • Cook pasta to your liking. Reserve 1 cup liquid. Drain.
  • Roast pine nuts on stove top (medium low heat until nicely browned, don’t burn!).
  • Mix pesto with about 1/2 cup reserved pasta liquid and 2 T olive oil. Add additional reserved liquid until the mixture is desired consistency.
  • Mix pesto mixture with pasta.
  • Mix in parmesan cheese.
  • Salt to taste.
  • Garnish individual servings with pine nuts.

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