Wednesday, February 23, 2011

Pasta con Pesto

Coming home to 6 hungry people, I often make a quick pasta for dinner. Tonight was one of those nights. Although fast, this delicious healthful dish is loaded with fiber and vitamins. At times I have pignoli nuts on hand and other times I don't. This recipe doesn't call for them, but I will post the one with pignoli's at another time. That's the beauty of cooking, for me at least, I can always create a great meal with whatever is in my fridge, substituting one thing for another.

You'll need:

1 lb pasta, I used calamarata which looks like calamari
2.5 ozs of fresh basil...or a cup and a half of basil, stems off
1/2 cup extra virgin olive oil
1/4 cup Pecorino Romano cheese, grated
1/2 teaspoon fresh ground pepper
1 small clove of garlic or a half of a medium clove
1/4 cup Philly cream cheese ( I know it's not Italian, but bear with me)
Salt to taste, I added 1/4 teaspoon

Cook pasta according to directions on box.
While pasta is cooking, in a food processor, add basil and oil, mix.
Add remaining ingredients into oil and basil, mix in processor.
Once pasta is cooked, drain and place in serving bowl and spoon in all the pesto. Mix well
Serve and enjoy!

Serves 6


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