One of my favorite things to eat as well as make is pesto. This is also a great recipe for the spring/summer time because the farmers markets always have an abundance of it and its usually only one dollar a bunch. It is so simple, yet so delectable. I once posted a recipe for Panko Pesto Chicken and I wanted to make a post solely on the amazingness of pesto pasta. What makes this recipe for the pasta different from the pesto stuffing for the chicken is the addition of 2 ingredients when heating up the pesto before adding it to the pasta.
Follow this recipe to make the pesto (which can be made and stored for a week in the fridge or in the freezer for a couple of months)
- Two large bundles of Basil
- ¼ cup to ½ cup Olive Oil
- 5 Cloves of Garlic Chopped
- ¼ cup pine nuts
- 1 tbsp. balsamic vinegar
- ¼ cup to ½ cup parmesan cheese
- Salt & Pepper to taste
- 1 lb. of Pasta (of your choice)
Blend all the ingredients into a food processor in the order in which they are listed except for the pasta.
For the next step you will need:
- 2 Tablespoons of Butter
- 2 Laughing Cow Garlic and Herb Wedges
While the pasta is being cooked, in a sauce pan heat up 2 tbsp. of butter. Once the butter is melted add the pesto and stir. Once the butter is combined add TWO (2) Laughing Cow Garlic and Herb wedges into the sauce and stir until melted.
Once the pasta is done, transfer to a bowl and pour the pesto over the pasta, stir and serve.