Pesto Pasta

Ingredients:

Pesto:

2 Cups Fresh Basil

3/4 Cup Shredded Parmesan Cheese

¼ Cup Pine Nuts

1/3-1/2 Cup Extra Virgin Olive Oil

3-4 cloves of Garlic, minced

Salt, Black Pepper, Oregano, and Red Pepper Flakes, to taste

Pasta + Optional Other Ingredients:

16 oz. store-bought or fresh pasta of choice

½ Cup Grape Tomatoes, quartered

1/4 Cup Goat Cheese, crumbled

1/2 lb. bacon, pan-fried and chopped

Parmesan

Black Pepper

Red Pepper Flakes

Steps:

Pesto:

1. In a pan heating over medium-high heat, toast the pine nuts until lightly browned and fragrant.

2. Remove from pan and let cool slightly.

3. In a large mixing bowl, toss together all of the ingredients, only use 1/3 cup of olive oil to start.

4. With a stick blender set to low, roughly chop all of the ingredients in short bursts.

5. Turn the stick blender to high and blend together the ingredients to desired texture, (smooth is preferred.) If it seems too dry or chunky, add more olive oil and continue to blend.

6. Set aside while preparing the rest of the dish.

Pasta + Assembly:

1. In a large pot of boiled, salted water, cook pasta al dente according to instructions.

2. Before straining the pasta, reserve at least 1/2 cup of the water. Then strain the gnocchi and transfer to a large mixing bowl.

3. Add desired amount, (more or less), of pesto sauce and toss to combine with small amount of reserved pasta water, (this helps the sauce bind to the pasta).

4. Add optional ingredients, if using, to the bowl and toss until evenly distributed.

5. Separate potions into shallow serving dishes and top with desired amount of Parmesan Cheese and freshly-cracked Black Pepper.

6. Enjoy!

Notes:

1. It is recommended that you enjoy the dish with a side of garlic bread, as photographed.

2. The pesto can be made with other nut and green ingredients, such as Walnuts + Spinach or Kale, but the best combination is still the classic Basil + Pine Nuts, (in my opinion).

3. Currently working on a nut-free pesto recipe for those with nut allergies, stay tuned!