Basil Pesto Pasta Recipe
How to make the most delicious Basil Pesto Pasta. It’s tasty, easy, cheap, healthy, fresh, fragrant and full of flavour. This recipe is definitely a must-try. Please enjoy!
Serves - 2
Ingredients -
2 Cloves - Garlic
15g - Parmesan Cheese, Freshly Grated
15g - Pinenuts, Untoasted * See note down below
45g (1 Bunch) - Basil Leaves
3 Tbs - Extra Virgin Olive Oil
1 1/2 Tbs - Sea Salt (1/2 Tbs for pesto, 1 Tbs for pasta water)
1/4 tsp - Ground Black Pepper
250g - Spaghetti or Pasta of your choice
Parmesan Cheese and Basil to serve.
Note* - I have used untoasted pinenuts. You can toast these if you prefer. It adds an extra nutty flavour to the pesto. To toast, place the pinenuts on a baking tray and place in a preheated oven set to 180.C or 350.F and toast for 3-4 minutes, until lightly golden. Add to the blender as per usual.
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Shopping List:
1 lb thin sliced chicken breast
1 lb Mafaldine Noodles (use whatever noodles you want)
2 cups heavy cream
1-2 cups chopped spinach
2 cups grated or shredded parmesan
1/2 yellow onion diced
2 cups all purpose flour
2 cups panko bread crumbs (+1/2 cup grated parmesan)
3 tbsps butter
Oil for frying
1 tbsp garlic
All purpose seasoning
Dried oregano and crushed red pepper