Creamy Basil Pesto Pasta

Yesterday afternoon I was in the middle of running around, unpacking boxes and thinking about what to have for a quick lunch. I didn’t have much to eat at home, so I quickly dashed across the street to the market and grabbed some ingredients for pasta with pesto.

It was quick, delicious and makes a big enough batch of pesto to keep in the fridge for another lunch or dinner.

Basil Pesto
40g parmesan cubes, cut into cubes
1 garlic clove
160g pine nuts
60g basil (about a bunch)
120g olive oil
Place parmesan and garlic into a food processor and grate on high speed until chopped finely. Scrape down sides of the bowl.
Add pine nuts and basil and chop on medium speed until a smooth consistency is achieved. Scrape down sides of the bowl again. With blades rotating o medium speed again, slowly add oil through hole in the lid until well combined.
Use straight away or place in a jar and cover with olive oil and refrigerate in the fridge until you’re ready to use it.

Creamy Basil Pesto Pasta

220g fresh pasta per person
2 tbsp of pesto per person
1 tbsp of light cream per person
Cook pasta according to instructions. Strain pasta when done and keep a tablespoon of the water used to boil the pasta.
In the same pot, add pesto, cream and the tablespoon of water, heat trough, toss with pasta and it’s ready to serve! Super quick, easy and delicious!

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