• Najwa Kronfel

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 

Parmesan cheese

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. 


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