Fresh and Flavorful Basil Pesto Pasta: A Simple Delight

 

Photo by Engin Akyurt 

When it comes to simple yet incredibly satisfying pasta dishes, the best version is just simple. Bursting with vibrant colors, bold flavors, and the aroma of freshly picked basil, this recipe is a testament to the beauty of using fresh ingredients to create a dish that's both comforting and elegant. Here’s a quick and easy recipe to get the best yet quickest pasta dish together: 

Ingredients: * Also I am leaving out nuts in this recipe.

8 oz pasta of your choice (such as spaghetti or penne- I use gluten free)

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

2-3 cloves garlic, peeled

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

1. Prepare the Pesto:

Start by washing and drying the fresh basil leaves. In a food processor, combine the basil and garlic. Pulse until the ingredients are coarsely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and well blended.

2. Add Cheese and Season:

Transfer the basil mixture to a bowl and stir in the grated Parmesan cheese. If desired, you can also add the Pecorino Romano cheese for an extra layer of flavor. Season the pesto with a pinch of salt and freshly ground black pepper, adjusting to taste.

3. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining the pasta, reserve about 1/2 cup of the cooking water. This starchy water will help bind the pesto to the pasta.

4. Combine Pesto and Pasta:

In a skillet or the pot used to cook the pasta, combine the cooked pasta, freshly made pesto, and a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated with the luscious basil pesto. If the sauce seems too thick, you can gradually add more pasta water until you reach your desired consistency.

5. Serve and Garnish:

Divide the pesto-coated pasta among serving plates. For an extra burst of color and flavor, scatter halved cherry tomatoes on top. You can also drizzle a touch of olive oil and sprinkle some extra grated Parmesan cheese over each plate.

Now comes the best part—indulging in your pasta dish. The vibrant green pesto paired with perfectly cooked pasta is a match made in culinary heaven. Each bite showcases the essence of summer with the aromatic basil taking center stage.  Buon appetito!

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New Recipe! Vegan and Gluten Free Pasta with Cannelli Beans!

It's Spring time, so many amazing new and clean dishes are on the horizon. I love cooking clean, so anytime I can put together something easy and super healthy is a huge win for me!  What I ended up making recently was a very easy gluten free pasta dish with cannelli beans.

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A post shared by Italian American Girl (@italianamericangirl)

  

Here's the recipe:  

• Gluten Free Pasta
• Cannelli Beans (I usually use Goya brand) 
• Garlic 
• Olive Oil 

Ok so sorry for those of you who need specific measurements, but like many Italians ( not all) we usually eye it.. (shrug) 

• I boil the water for my pasta first, I add a pinch of salt in my water and the only salt I use is Kosher and wait for the water to come to a boil.
• I open my can of beans and rinse them first. 
• I put a pan on with olive oil (extra virgin), once the oil is hot I add my garlic its important not to burn your garlic so adjust your heat accordingly. 
• I add my can of beans to the pan and start stirring the beans so they get entrenched with the garlic and oil  I leave this on for about 15 minutes, its important not to burn your beans literally because they will dry out and start to crack, you want it moist.  
• Ok, back to the pasta: the water is boiling and now I add my pasta.  I cook the pasta for about 8-10 minutes, every pasta is different on cook times and also depends if you want it al dente, which I do. 
• Then pasta is ready, I do the test with my wooden spoon scoop one out and eat it, if its good I then drain the pasta. 
• I now marry the pasta with the beans and mix them up nicely. 
• I like to garnish the final dish with basil and some red hot pepper flakes, and finito.! Enjoy. 

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