Pesto Pasta

The Foodies' KitchenMay 18, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

For this month’s feature, we are sharing a pesto pasta recipe that is ready in 20 minutes! It’s ideal for days when you need to prepare a quick meal, but don’t want to sacrifice flavor. Use your favorite store-bought pesto or make your own. And for a healthy twist, you can make it with whole wheat pasta as we did.

We suggest you make this with spaghetti, or angel hair pasta. If you use another type of pasta, such as penne or fusilli, you will need to add a bit more pesto than the recipe calls for, to get all the pasta covered. As far as the tomatoes go, we used small cherry tomatoes, so we used them whole. But if you find grape tomatoes, we suggest you halve them.

Don’t forget the fresh basil leaves for decoration at the end!

We found some great items at Almacenes Siman, like this red set of colanders, a spaghetti server and a bamboo wooden board.

Helga & Kitty

Pesto Pasta

Recipe from Oh Sweet Basil
Yields: 4 servings

Ingredients:
½ teaspoon olive oil, extra virgin
1 clove garlic, minced
1 pound whole grain pasta
1 cup pesto (Prepared)
¼ cup water
2 cups cherry tomatoes
black pepper, to taste
fresh basil leaves, for garnish

Preparation:

Prepare the pasta according to package instructions. Drain and set aside.
In a large pot, over medium heat, add the oil and garlic and stir until fragrant, about 20 seconds.
Turn the temperature down to medium low heat. Add the pasta quickly to the skillet along with the pesto, water, and cherry tomatoes. Give everything a quick toss and season with pepper.
Serve and sprinkle with parmesan cheese.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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