On our inaugural trip with this pasta, I decided to make a homemade pesto. I served the pasta with a few halved cherry tomatoes and topped it with a slice of delicious burrata cheese.
The basic pesto recipe is below (courtesy of Giada de Laurentiis), but when it comes to pesto, you can be very creative. You can really use whatever herbs or nuts you like.
I used a mix of basil, parsley and oregano from the lovely, little "herb barrels" that my wonderful husband planted and I used a mix of nuts that I had on hand with hazelnuts, pistachios and macadamias. If you prefer, you can omit the nuts all together. You can also play with additional flavors and ingredients - asparagus, avocado, sun dried tomato, squash, etc.
Basic Basil Pesto Recipe
2 cups packed, fresh basil
1/4 cup toasted pine nuts*
1 garlic clove
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon ground pepper
2/3 cup extra virgin olive oil (approximately)
1/2 cup fresh, grated parmesan
Put all of the ingredients except the evoo and cheese in a food processor and whirl until finely chopped. Slowly add in the oil until the mixture is combined and smooth. Stir in the cheese by hand. *To toast the nuts, spread out on a cookie sheet and bake in a 350 degree oven for a few minutes until you can smell them roasting and they get a little golden.
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