Spaghetti with Pesto Sauce

I hope everyone had a great Valentine's day! My husband took me out for dinner. I was not expecting that because we never really celebrate this day but I'm glad we did because we had a fantastic time. We usually have a casual dinner at home, sometimes with friends or just the 3 of us.

Lucas sure enjoyed the chocolates I got for him and now I'm in big trouble because he is  a chocoholic just like his mother.

Today has been a lazy day. The sky is gray, not really raining but cold. In days like these, I really crave either soup (lentil being my soup of choice) or a bowl of pasta. 

As you can see, I went for pasta. It's a light cream basil pesto (I LOVE basil by the way)  with Parmesan cheese. Simple, good. 

I always like to keep pesto on hand. It is the simplest thing to make and, when properly stored, can last a long time. 


For the pesto:

1 bunch of basil
2 garlic cloves
1/2 cup olive oil
1/4 cup grated 
Parmesan cheese
1/4 cup pine nuts
salt and pepper to taste

Combine the basil, pine nuts and garlic in a food 
processor and pulse until coarsely chopped. Add 
the oil and process until well combined. Add the 
cheese and pulse a few more times until incorporated.  
Season with salt and pepper to taste.
Note: If you don’t have pine nuts, almonds, hazelnut 
or walnuts work great.

For the pasta

1 pound of spaghetti
 (or the pasta of your choice)
1 cup of light creamy (heavy
 cream or half and half works too)
1/4 cup Parmesan cheese
1 tablespoon butter

In a large skillet, add the cream and butter, season with salt and pepper. Bring it to a boil. Stir Parmesan cheese into cream. Add in the pesto, and cook for one minutes. In a pan, cook pasta according to package directions. Drain and transfer to a large bowl. Add the pesto sauce and toss well. Taste for salt and pepper and serve with more Parmesan cheese. 


  1. Angel hair spaghetti for me please ;)
    Some readers might find it useful to know that not rinsing the pasta is actually recommended in order to make sure the sauce "sticks" to it.

  2. Basil is my favorite herb, I must try this :)

  3. ahhhh sounds so good you make me miss summer so much!

  4. Your pesto looks great! I agree with Fred (above)-angel hair brings out the best in pesto. I use the finest (thinnest) I can find which is De Cecco Capellini No. 9 which is fairly common in supermarkets. I have found that pesto gets moldy in the fridge over time, but freezing it in cubes or pressing it in a thin flat "sheet" in a freezer bag lets you break off what you need when that un-expected, but honored guest stops in and you want to wow them with a quick and easy gourmet treat!

  5. I portion my homemade pesto into smaller amounts (enough for 1 pasta dinner each) and freeze it. That way it always tastes fresh and stays that beautiful green colour. Also, I can make a larger batch at one time and only have the clean up once!

  6. Love the photos you took. Makes the food even more delicious...

  7. i like a home made pesto. And pasta withpesto as well. Yours pesto looks so green and fresh.

  8. how much is in a bunch though...all our commissary has is these tiny packages of basil.

    1. Hello! a bunch around here will give me about 4 to 5 cups of basil. I hope this helps !

  9. I really like the fresh perspective you did on the issue. I will be back soon to check up on new posts! Thank you!
    how to make pesto


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