Friday Foodie - Pesto Pasta

Pesto is one of the greatest foodstuffs ever created, along with teriyaki sauce and Nutella. And I love pasta, so it was to my great delight that I discovered this little gem of a recipe, which is as easy as it is delicious. If you can’t find pre-made pesto, or you’d just like to try your hand at making it from scratch, I’ll include the recipe for that, too.

Pesto Pasta

5 oz. cooked spaghetti

4 oz. prepared pesto (about a 1/3 of a cup or so)

¼ cup freshly grated Parmesan cheese

1. Cook pasta al dente; drain. Stir in pesto and Parmesan.

Voila.

Pesto

1/2 cup fresh basil leaves

1 garlic clove, peeled

1/8 teaspoon salt

1/4 cup Parmesan cheese

1 tablespoon toasted pine nuts

5 tablespoons olive oil

1. In a food processor or blender, puree basil, garlic, salt, Parmesan and pine nuts. With the processor or blender running, add olive oil through feed tube until incorporated.