Pesto Pasta
A Uncategorized recipe with pasta of your choice, fresh basil, medium tomato cut into quarters. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
If desired, you can roast the garlic before crushing by placing a small amount of olive oil on a piece of foil with the garlic and baking at 425 for 10 - 15 minutes.
2-3 cloves garlic crushedolive oil a light oil is best - 2
Cook pasta according to package directions.
pasta of your choice(1 lb) - 3
In a food processor or blender place the basil, tomato and garlic.
fresh basil(1 bunch)medium tomato cut into quarters(1)2-3 cloves garlic crushed - 4
It blends easier if you put half the tomato in first and then the garlic and basil.
fresh basil(1 bunch)medium tomato cut into quarters(1)2-3 cloves garlic crushed - 5
Put the second half of tomato in last.
medium tomato cut into quarters(1) - 6
Add a pinch of salt and some fresh pepper and blend.
fresh basil(1 bunch)salt pepperfresh parmesan asiago or romano cheese - 7
Add olive oil to blender one tablespoon at a time until pesto sauce is smooth in consistency, not more than six tablespoons.
olive oil a light oil is best - 8
Add salt and pepper to taste.
salt pepper - 9
Pour pesto sauce and 1/4 c. grated cheese to drained pasta and toss.
pasta of your choice(1 lb)fresh parmesan asiago or romano cheese - 10
Top individual servings with additional grated cheese.
fresh parmesan asiago or romano cheese - 11
Serve with warm French bread.
- 12
Options: Serve with fish or chicken and a salad.
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Pesto Pasta
A Uncategorized recipe with pasta of your choice, fresh basil, medium tomato cut into quarters. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
If desired, you can roast the garlic before crushing by placing a small amount of olive oil on a piece of foil with the garlic and baking at 425 for 10 - 15 minutes.
2-3 cloves garlic crushedolive oil a light oil is best - 2
Cook pasta according to package directions.
pasta of your choice(1 lb) - 3
In a food processor or blender place the basil, tomato and garlic.
fresh basil(1 bunch)medium tomato cut into quarters(1)2-3 cloves garlic crushed - 4
It blends easier if you put half the tomato in first and then the garlic and basil.
fresh basil(1 bunch)medium tomato cut into quarters(1)2-3 cloves garlic crushed - 5
Put the second half of tomato in last.
medium tomato cut into quarters(1) - 6
Add a pinch of salt and some fresh pepper and blend.
fresh basil(1 bunch)salt pepperfresh parmesan asiago or romano cheese - 7
Add olive oil to blender one tablespoon at a time until pesto sauce is smooth in consistency, not more than six tablespoons.
olive oil a light oil is best - 8
Add salt and pepper to taste.
salt pepper - 9
Pour pesto sauce and 1/4 c. grated cheese to drained pasta and toss.
pasta of your choice(1 lb)fresh parmesan asiago or romano cheese - 10
Top individual servings with additional grated cheese.
fresh parmesan asiago or romano cheese - 11
Serve with warm French bread.
- 12
Options: Serve with fish or chicken and a salad.
About this recipe
A Uncategorized recipe with pasta of your choice, fresh basil, medium tomato cut into quarters. Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
