August 24, 2020
PESTO + PASTA = a match made in HEAVEN
I don’t grow many things well, but one thing I seem to have the hang of is basil – especially during the summertime. Anytime my basil plants start to get a little out of control…that’s my cue to make pesto. I like doing a basil/arugula combo with walnuts as the base of my pesto and including some of those other classic ingredients like Parmesan and lemon. I usually make a big batch and freeze what I’m not planning to use for dinner that night. I like freezing extra pesto in ice cube trays and storing them in a freezer bag – I call them Pesto Poppers!
MY FAVORITE PESTO PASTA RECIPE
My favorite kind of pasta to toss fresh pesto with is fusilli – I can easily find it at my grocery store here, but obviously, you can use any type of pasta. For the final touch, I like adding some crisped pancetta and a little more Parmesan…because why not?! One of the best things about pesto is the fact that the flavors are dynamic enough that you really don’t need much else. In my opinion, this makes it an ideal weeknight meal. Seriously, let’s think about this. It’s 5:30 pm on a Tuesday and all I have to do is boil some pasta, pull out a pesto popper or two from my freezer, toss that in a skillet with the cooked pasta and a ½ cup or so of the pasta water, toss and top with crisped pancetta or bacon. Extra cheese on top tends to make everyone at my dinner table happy, but that’s just a bonus.
OTHER WAYS I USE PESTO
Pasta isn’t the only thing I use my homemade pesto for. Sometimes I’ll stir one of my frozen pesto poppers into a tomato based soup for an extra burst of flavor or I’ll use the pest to spread over crispy crostini. Lately, we’ve even been using these pesto poppers on top of roasted chicken topped with a little mozzarella, tomato, and a drizzle of balsamic vinegar.Print