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This makes for a great end of summer dish! Creamy Pesto Pasta with basil straight from the garden is sure to make your tummy happy!
Ingredients
For the Homemade Pesto:
6 Cups Basil leaves, loosely packed
1/2 Cup Pecans, toasted
1/4 Cup Parmesan Cheese
1 each Garlic, clove
1/3 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
For the Creamy Pesto Pasta:
1/2 Cup Chicken Stock
1/2 Cup Ricotta Cheese
1/2 Cup Pesto
1/2 Lbs Pasta, angel hair
Salt and Pepper to taste
Directions
For the homemade pesto:
Wash, dry and pick all the basil leaves.
Place all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.
Yup, all the basil makes this little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.
For the creamy pesto pasta:
Cook the pasta to the directions on the package. Add all of the remaining ingredients in a sauce pot and bring to a simmer.
Take half of the sauce and set to the side in a bowl. Add the cooked pasta to the remaining sauce in the pot and toss until it is coated in the sauce. Now if you want to add a protein or blanched veggies now is the time.
Use the extra sauce drizzled on top. Enjoy and thanks for reading!
Creamy Pesto
Ingredients
- 6 Cups Basil leaves loosely packed
- 1/2 Cup Pecans toasted
- 1/4 Cup Parmesan Cheese
- 1 each Garlic clove
- 1/3 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Wash, dry and pick all the basil leaves.
- Place all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.
- All that basil makes a little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Creamy Pesto
Ingredients
- 6 Cups Basil leaves loosely packed
- 1/2 Cup Pecans toasted
- 1/4 Cup Parmesan Cheese
- 1 each Garlic clove
- 1/3 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Wash, dry and pick all the basil leaves.
- Place all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.
- All that basil makes a little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Looking for some more end of summer recipes? Check out a few of these (clicking on the image will take you to the post):
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This looks so good! Thank you so much for linking up at Wake Up Wednesdays! Pinning this to my Pasta Board 🙂
I just want to dig right into a big bowl of this pasta! Thanks for sharing at Simple Supper Tuesday.
Yes! Cream cheese would be great!
Can you substitute the Ricotta with anything? Hubby is not fan of it but I would love to make this.
I am not a pesto fan, shocking I know, but I would eat this. Sounds good enough that I would give it a go.
Thanks for sharing at Swap N Share Sunday. I just might make some pesto.
Dawn
Spatulas On Parade
Hi, this recipe looks so good and something that my family would love. I saw it on submarine sunday.
Julie from julieslifestyle.blogspot.com
Looks so yummy! Had to stop by and pin 🙂
Shauna
http://thebestblogrecipes.com/
Ooh yum, this looks delicious! Pinned, and thanks so much for sharing at my party!
LOL, that’s how this recipe came about, my mom went out to her garden and came back with that huge bouquet, I knew I needed to use it up!
I would try to use it up in a few days… if you think you can’t use it in time I suggest freezing a couple tablespoon portions in an ice cube tray, pop them out and put in a freezer bag. Then you can add pesto to any dish you want!
I’m pinning! Looks great – Question: I’ve made pesto, but how long does it keep? I get nervous after a week or so and chuck it, but do I have to??? I would appreciate your help! Julia
I have lots of basil coming in the garden right now so this recipe is perfect timing. I can’t wait to give it a try. My family is a fan of anything that is tossed with pasta. It really is a beautiful dish……..my family might think I brought them home restaurant food with this one. LOL!
Yummers! This looks so tasty! Nothing is better than a giant platter full of creamy pasta!
Looks VERY yummy! You had me at PASTA.
This dish has my husband’s name written ALL over it. He never fails to order the Spaghetti Pesto at one of his favorite restaurants. 🙂 Pinning!