Description
These Pesto Spaghettios work well for lunch, dinner or meal prep! A winning recipe for comfort food season!
Ingredients
Pesto Ingredients
4 cups packed fresh basil leaves
3 – 5 cloves garlic, lightly chopped
1/2 – 1 cup toasted pine nuts (place pine nuts in a small frying pan and toast for 2–3 minutes until slightly browned and aromatic)
1 cup of olive oil
kosher salt and cracked black pepper
1 cup freshly grated Romano cheese
Pasta Ingredients
1 lb. round pastas (Anellini Siciliani)
Salt
1/2 lb. mozzarella, cut into bite-sized cubes
Parmesan
Red pepper flakes
Instructions
To make the pesto, combine the basil, garlic, and toasted pine nuts in a food processor. Pulse until coarsely chopped.
Slowly add the 1 cup olive oil. Process until fully incorporated and smooth.
Season with salt and pepper.
Transfer to a bowl and mix in (by hand) the Romano cheese. Set aside.
To prepare the pasta, bring 4 quarts of salted water to a boil. Cook pasta until al dente, about 15 minutes.
In a large serving bowl, combine pasta, pesto and 1/2 lb. of mozzarella cut into bite-sized cubes.
Serve warm with a sprinkle of Parm and red pepper flakes!
Notes
To freeze pesto, simply do Steps 1 – 4, and pour into ice cube trays. Place trays in the freezer until pesto is solid, then transfer cubes to resealable freezer bags. When you’re ready to use, grab as many cubes as you’ll need, defrost in the refrigerator or on the counter, and add to dishes for that fresh from the garden experience.
