2.15.2012

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. 





Ingredients:

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. 








9 comments:

  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.

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

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

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  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!

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  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!

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

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

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

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

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