This quick and easy pesto pasta recipe is a great addition to any kitchen
Have you ever Craved fresh Pesto Pasta but settled for store bought sauce?
If you have a blender or food processor you can make this recipe in under 30 minutes. An added bonus, this pesto freezes very well!
5 Garlic Cloves (Minced)
2 tsp Fresh Lemon Juice
1/2 Cup Extra Virgin Olive Oil
1/3 Cup Grated Parmesan Cheese + 1/8 Cup (Hold out of recipe if you’re freezing)
4 Cups Fresh Basil
1/3 Cup Toasted Pine Nuts
Salt + Pepper to Taste
1 Box Whole Wheat Angel Hair Pasta
Put large pot of water on stove and bring to a boil.
While the water is starting to heat up, set up your blender or food processor and puree garlic, fresh lemon juice and extra virgin olive oil until ingredients bind together.
Next, add Fresh Basil and puree. Depending on the size of your blender or food processor you might need to stop this process periodically and scrape the sides of the container with a spatula, this will ensure a consistent product. Once Basil is integrated into the oil mixture add the toasted pine nuts and salt and pepper to taste.
If you’re not freezing this add 1/3 cup grated Parmesan cheese to pesto and stir in. If freeing, thaw, then add 1/3 cup grated Parmesan cheese to pesto mixture.
Cook Whole Wheat Angel Hair Pasta Al dente. When cool, put a spoon full of pesto into pan and begin to integrate the pasta till it’s coated. If your Pesto is a bit thick we recommend adding additional extra virgin olive oil to the pan along with the sauce. Add more Pesto sauce to taste. Plate and garnish with remaining 1/8 cup of Parmesan cheese.
Variation to this recipe include adding Roma tomatoes and / or a protein such as salmon or chicken.