Recently, I thawed out a baggie of basil pesto
from my Hurricane Harvest
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).
or a corkscrew pasta (rotini).
Add a big chunk of pesto.
Give it a little extra virgin olive oil lovin'.
Mix to coat thoroughly.
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.
3 comments:
Hmm, I have some pesto in my freezer, need to locate and use. YUM.
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.
Oh, that looks delicious! I too have some homemade pesto in my freezer awaiting a recipe - this recipe!
Post a Comment