Simple Pesto Pasta for Two
Ingredients
- 1/2 cup packed basil leaves, plus more garnish
- 1/4 cup toasted walnuts
- 1 small lemon, zested
- 2-3 tbsp. extra virgin olive oil
- Salt and pepper, to taste
- 1/4 cup freshly grated parmesan cheese, plus more for garnish
- 8 ounces fusilli bucatini pasta, or any long cut pasta
- 1/2 cup pasta cooking liquid
- Optional add-ins:
- 3/4 cup frozen peas, add to pasta 45 seconds before done cooking
- 3 ounces arugula, toss with pesto to wilt slightly
Directions
Fill a medium sauce pot 3/4’s full with water. Bring to a boil and season liberally with salt.
While the water comes up to a boil make the pesto. In a small food processor combine the basil leaves, walnuts, lemon zest, EVOO and a sprinkle of salt and pepper. Blend until a chunky paste forms.
Pour into a bowl and stir in the parmesan.
Cook the pasta per package directions until al dente. Reserve 1/2 cup of the cooking liquid.
Drain the pasta and place back into the pot. Pour the pesto over and toss, adding a few tablespoons of cooking liquid if it looks too dry. Taste for seasoning.
To serve equally portion the pasta into two shallow bowls, top with a sprinkling of parmesan cheese and a few small basil leaves.
Recipe Courtesy of Megan Mitchell