While my tomatoes didn’t fare as well as usual this year and the chipmunks ate all of my snap pea seeds before they could sprout, the basil in my garden is abundant and that means its time for pesto. I’ve shared a pesto pasta here before but I think it’s always worth revisiting.
This morning on Minnesota Live, I made a classic pesto recipe (I won’t in any way claim it as my own – this is just how I make it!) with some linguine and topped off with some cream. It’s the simplest dish that’s totally satisfying on it’s own and can be completed with some sauteed shrimp, seared scallops or pan roasted chicken and a squeeze of lemon.
**Feel free to skip the pasta part and just make the pesto – it’s wonderful as a sandwich spread, tossed with roasted potatoes, spread on bread with some burrata torn on top…the possibilities are endless.**
Simple Creamy Pesto Pasta
Gather this:
For the pesto:
- 2 cups fresh basil leaves
- 1/3 cup extra virgin olive oil
- 2 small (or 1 large) cloves garlic, peeled
- 1/4 cup toasted pine nuts
- 2 cups finely and freshly grated parmesan cheese (not packed, should be light and fluffy)
For the pasta:
- 1 lb linguini
- 1/4 cup heavy cream
To make the pesto, toast the pine nuts in a skillet over medium heat, watching carefully to make sure they don’t burn. Set aside to cool. Then add the pine nuts and the garlic to a food processor. Pulse several times. Add the basil and pulse again several times. Pour the olive oil into the processor and pulse again. Pour into a bowl and add the parmesan cheese, fold together. Taste and add salt if desired.
To make the pasta, bring a large pot of water to a boil. Add a handful of salt to the water and add the pasta. Cook until al dente. Heat another large skillet to medium. Add the pesto to the skillet, then the pasta and a ladleful of pasta water and use tongs to bring it all together. Add the cream and stir. Serve with more grated parmesan and garnish with more fresh basil.