Pesto Pasta

This is a simple pasta to have on a warm summer day. Pesto is one of those delicious sauces that can be made ahead of time and frozen for later consumption. If you have an enormous amount of basil in the garden (mine looked like a huge bush this year), then you might want to make a big batch of pesto and freeze it. However, before freezing it, omit the cheese. Cheese tends to get a little funky when frozen. Add the cheese after it has thawed.

Now, my son is a picky eater but this is one of his favorite pasta dishes. I’m not sure what he likes most about it, but pesto seems to be his thing right now. So, this recipe has been “kid tested, mother approved.”

Pesto Pasta
Serves 6

Pesto Sauce
3 cups basil leaves
1 cup baby spinach
2 cloves garlic, chopped
Juice of 1 lemon
¼ cup parmesan cheese
2-3 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Optional: 1-2 tablespoons almonds, walnuts, or pine nuts, lightly toasted

Pasta
¾ pound linguini pasta, cooked al dente, drained and tossed in 1 tablespoon olive oil
1-2 ounces goat cheese
Parmesan cheese

If you have not done so already, cook your pasta.

As the pasta is cooking, make the pesto. In a food processor, combine the basil, spinach, garlic, lemon juice, and cheese (add the lightly toasted nuts if desired). Pulse until mixture is finely chopped. With the motor running, add the olive oil until it turns into sauce consistency. Season with salt and pepper. Set aside until the pasta is done.

When the pasta is done cooking, drain and toss with a little olive oil. Place in a bowl; add the pesto. Toss well until combined. Add the goat cheese and parmesan cheese. Toss until well combined.

Serve it by itself or with Spicy Shrimp.

Spicy Shrimp:

1 tablespoon olive oil
1 clove garlic, minced
1 pinch red pepper flakes
1 pound uncooked shrimp, peeled and deveined
Juice of 1 of lemon
Kosher salt and freshly ground black pepper, to taste

Heat the olive oil, garlic, and red pepper flakes in a skillet set over medium heat; saute until the garlic starts to sizzle. Add the shrimp and cook until opaque and pink in color, about 2 minutes per side (depends on the size of the shrimp). Add the lemon juice. Season with salt and pepper.

Serve.

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