Homemade Penne al Pesto
I love pasta, and love even more how Italians have pasta as a starter to their main course- they simply know how to eat beautifully :) On our honeymoon, Phiras and I had Pesto Genovese from Genoa, where the original pesto sauce comes from, and it really was something.. This spinach pesto gives the pasta sauce and extra touch, and is incredibly creamy.. You will be licking your fingers - trust me.. And I love how everything is cooked in one pot.. Easy and delicious!
Easy. Prep & Cook Time: ~25mins
Serves 2
- 250g penne or rigatoni
- 1/2 cup olive oil
- 1/3 cup toasted pine nuts
- 1 garlic clove, peeled
- 1/4 cup shredded parmesan
- ~1 cup of fresh basil leaves
- ~1 cup baby spinach
- 1/2 tsp nutmeg
- 1/2 tsp black pepper
- 1/4 cup pasta water
- pinch of salt and sugar
In one large pot, toast the pine nuts and garlic for a few minutes, just until they get a little color.. Add them to a food processor with the basil, spinach, olive oil, parmesan, nutmeg, pepper, salt, sugar and blend until smooth.. In the mean time, boil water with a little salt in the same pot, and cook the pasta as directed, until it is al dente (done, but with a little bite to it).. Once it's ready, keep 1/4 cup of the boiling water, then drain the pasta.. Pour the pesto in the pot, add the hot water, then toss the pasta and just heat through for a few minutes.. Serve immediately and garnish with a few more basil leaves.. Buon Appetito!
3 comments
Hey D!
ReplyDeleteLove your blog. Is there anyway that we can SUBSCRIBE to it? I'm looking for the option but can't seem to find it...I'd love to receive updates by mail whenever you update your blog. Let me know if I'm missing something!
Hi there, you can subscribe by entering your email in the little box on the right, next to the recipe of the day.. I just changed it's location as some people were having trouble finding it at the bottom of the page :) Enjoy
ReplyDeleteSpaghetti pesto is my comfort food. I always have spaghetti in the cupboard and a jar of good pesto in the fridge. I usually grate fresh parmiggiano reggiano on top and eat in front of the tv :-)
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