Tuesday, April 30, 2013

Pesto! Pasta!

Recently, I thawed out a baggie of basil pesto
to use in making Shrimp Caprese.

To use up the rest of the pesto,
I'm making Pasta Pesto.

Use a pasta that will catch the pesto sauce,
like this bow tie pasta (farfalle)
or a corkscrew pasta (rotini).

Add a big chunk of pesto.

Give it a little extra virgin olive oil lovin'.
Mix to coat thoroughly.

Slice some grape tomatoes over top.

Basil pesto is delightful.

It's fresh, clean, and bright.

A perfect pairing for pasta.
If you'd like to grate some Parmesan over top,
you have my permission.


Lea said...

Hmm, I have some pesto in my freezer, need to locate and use. YUM.

Rosie Hawthorne said...

Lea, I still have about a gallon's worth of pesto packed in baggies in my freezer. I love that stuff! And I keep pots of basil growing in my window all through the winter.

Marilyn said...

Oh, that looks delicious! I too have some homemade pesto in my freezer awaiting a recipe - this recipe!