Pesto Pasta

12 Sep

 

This is a quick fix meal, but surprisingly delicious to be so simple.  If you’ve never made your own pesto, give it a try.  It is so much better than the pesto in a jar.   If you typically steer clear of pasta because of the carbs, you might want to try Dreamfield Pasta.  My family can’t tell the difference.  It is available locally at the Kroger stores but only comes in penne and spaghetti.  I use it almost exclusively in the pasta recipes I make for the family.  It’s a real healthy switch without sacrificing flavor.

1 clove garlic, peeled and diced

2 cups fresh basil (grow your own, it’s very easy or purchase in the produce section)

1/2  cup toasted pine nuts (usually available in the produce section with the bulk nuts)

1/2 cup fresh Parmesan cheese (not the powdered kind in the can)

Freshly ground pepper (it makes a difference)

Salt

Olive oil

To toast pine nuts, either spread on a cookie sheet and bake in a 350 degree oven untill lightly toasted, or toast them in a non stick skillet over medium heat until lightly browned, stirring often.

Place all ingredients in the bowl of a food processor with the steel blade and pulse until finely chopped. 

 With the food processor running, pour in olive oil until it reaches the desired consistency. 

You’ll probably use between 1/2 -3/4 cup. 

Serve over hot cooked pasta and top with additional  fresh Parmesan cheese.

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