Pesto Pasta
Get ready to indulge in the ultimate crowd-pleaser – Pesto Pasta! This dish holds a special place in my heart and on my menus, thanks to its versatility, ease of preparation, and fresh flavors that never fail to impress.
Whether you're hosting a gathering with friends or simply craving a comforting meal for yourself, this pesto pasta is the perfect choice. It can be made ahead of time and served cold or at room temperature, making it a convenient option for entertaining. Plus, it's incredibly adaptable – feel free to customize it with your favorite ingredients like capers, olives, and marinated artichoke hearts, just like my other favorite version!
While some may prefer their pesto pasta served hot, I personally love keeping this dish at room temperature. Not only does this preserve the vibrant green color of the pesto, but it also allows the flavors to meld together beautifully. So whether you're enjoying it as a main course or a side dish, this Pesto Pasta is sure to satisfy your cravings and leave you coming back for more! 🍝🌿🍅
PESTO PASTA
4 servings
Ingredients
1 LB pasta of choice, cook according to package
1 (5 oz) bunch/container arugula
1-pint cherry tomatoes, halved
Pesto
2 cups fresh basil leaves packed
¼ cup pine nuts or raw almonds
2 garlic cloves, crushed
2/3 cup extra virgin olive oil
Procedure
Boil pasta until tender, about 10 minutes. Once done cooking, strain and run under cold water.
While pasta is boiling, make pesto by adding all ingredients into a small food processor or blender. Pulse until almost smooth (I like it to be a little chunky). Adjust seasoning to taste with salt.
Once pasta is cooked, toss with pesto, arugula, and tomatoes.
Pro Tip: Use sun dried tomatoes during off peak tomato season