Spaghetti with Pesto Sauce
I hope everyone had a great Valentine’s day! My husband took me out for dinner. I was not expecting that because we never really celebrate this day but I’m glad we did because we had a fantastic time. We usually have a casual dinner at home, sometimes with friends or just the 3 of us.
Lucas sure enjoyed the chocolates I got for him and now I’m in big trouble because he is a chocoholic just like his mother.
Today has been a lazy day. The sky is gray, not really raining but cold. In days like these, I really crave either soup (lentil being my soup of choice) or a bowl of pasta.
As you can see, I went for pasta. It’s a light cream basil pesto (I LOVE basil by the way) with Parmesan cheese. Simple, good.
I always like to keep pesto on hand. It is the simplest thing to make and, when properly stored, can last a long time.
For the pesto:
1 bunch of basil
2 garlic cloves
1/2 cup olive oil
1/4 cup grated
1/4 cup pine nuts
salt and pepper to taste
Combine the basil, pine nuts and garlic in a food
processor and pulse until coarsely chopped. Add
the oil and process until well combined. Add the
cheese and pulse a few more times until incorporated.
Season with salt and pepper to taste.
Note: If you don’t have pine nuts, almonds, hazelnut
or walnuts work great.
For the pasta
1 pound of spaghetti
(or the pasta of your choice)
1 cup of light creamy (heavy
cream or half and half works too)
1/4 cup Parmesan cheese
1 tablespoon butter
In a large skillet, add the cream and butter, season with salt and pepper. Bring it to a boil. Stir Parmesan cheese into cream. Add in the pesto, and cook for one minutes. In a pan, cook pasta according to package directions. Drain and transfer to a large bowl. Add the pesto sauce and toss well. Taste for salt and pepper and serve with more Parmesan cheese.