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Pesto Pasta

Pesto Pasta

After a pretty eventful week, I decided to have an “easy” Sunday, so after going on a 6 mile run, and to Costco we decided to make a quick dinner – after which I fell asleep on the couch for a 2 hour nap.

I decided to make pesto as a way to use basil from my garden. With my lovely husband as the sous-chef, we made this simple dish from scratch.

First we made my homemade pesto recipe.  Knowing I was going to make a pan sauce later,  I  decided to make it a little more garlicky and with a little more olive oil.

Then we made homemade pasta noodles.  I love fresh pasta – there is nothing like it!  Well I like any pasta if I’m going to be completely honest.

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After 5 months in culinary school, I have learned to bang it out pretty quickly.  I throw together the pasta flour, eggs, salt, olive oil and water in a food processor and then I let it rest in the fridge for 15 minutes.  The best part is that it takes 10 minutes to roll out and 2 minutes to actually cook.  Like I said it’s worth the effort sometimes because it just tastes so good.

After I  we made the pesto and the noodles I tossed the al dente noodles in with the pesto in a pan.  Then I added some pasta water to make it into a quick sauce.  Once the noodles were tossed in the sauce I topped with parmesan cheese and it was complete!

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