EASY HOMEMADE PESTO PASTA RECIPE

EASY HOMEMADE PESTO PASTA RECIPE

Busy weekdays require simple recipes that can be collected in an instant, and there is nothing simpler than a simple, home-made basil pesto pasta recipe that even a child can cook and clean.

There are certain skills that need to be passed on to the younger generation, the secrets of success in life. In our house, one of these skills is to keep up with daily household chores (I like the fact that the former Dean of Freshman at Stanford talks about why !!!), and whether Smudge likes it or not, she gets a good education into this zone. She used to think that “making” washing dishes was fun - she had to put on an apron and play with bubbles, spinning around what was repeated over and over in her head - but these days this sparkle surely wore off.

With summer laziness giving way to busy homework, two football teams, basketball training and other basic daily responsibilities, the washing time for dishes in Smudge is shorter than my schedule. to create lunch breaks, if I cook anything at all for dinner!

That’s why super simple, simple recipes like this one in my back pocket are always savior for the night, on those days when the basics are really all that is needed. And longed for. Like my main pesto paste, just longing to twirl around silver twine.

Homemade basil pesto is incredibly easy to make and turn into almost any type of pasta for a super lunch or dinner.

Ingredients

1 pound spaghetti bucatini or other favorite noodles

1 clove of garlic

1/2 cup roasted pine nuts

Wash and place 2 cups of fresh basil leaves on a table

1/2 cup olive oil

1/2 cup fresh grated Parmesan cheese plus more for a side dish

1/2 lemon juice

1/2 teaspoon kosher salt

freshly ground black pepper

Cherry tomatoes

Instructions

1. Cook spaghetti or other pasta in a large pot of salted boiling water as directed on the packaging or until al dente appears. Drain the pasta and leave 1 cup of water for cooking.
2. While the pasta is cooking, add coarsely chopped garlic, toasted pine nuts and finely grated Parmesan cheese to the food processor and process until smooth. Then add to the basil. Pulsate several times until chopped, then let it run when you sprinkle olive oil into the processor until it is emulsified. Season with kosher salt and freshly ground black pepper, squeeze the lemon juice and whisk again until smooth. Taste seasoning and fit to taste
3. Throw the hot pasta with pesto in a large bowl and add the reserved cup of water for cooking at a time or until hot. Top with cherry tomatoes and seasoning with a lot of salt and pepper if desired and garnish with a lot of Parmesan cheese.

This article is adapted form this site.