Pesto Pasta

It’s a dark and stormy night here.  I’m ever so excited about the rain.  We need it. In fact, I’m so entranced by the rain that I’ve chosen to sit on the couch and watch it happen instead of spending a long evening in the kitchen.  Okay, mostly I just don’t want to go out in the weather and pick up any missing recipe elements at the store.  Time for an old standby.  I still have some pesto from last year’s crop.  It’s been frozen in cubes waiting in the freezer for just such an occasion as this.  And I have about four kinds of pasta to choose from.  Thin spaghetti is my favorite.  Dinner done.

Here’s the thing about pesto.  Usually it’s made with basil and pine nuts, but if you have an aversion to either of those things feel free to experiment with other combinations.  Use parsley and walnuts; cilantro and pine nuts; spinach and pecans.  It’s completely up to you.  You might recall my skepticism, and then glee, at the shrimp pizza with cilantro pesto.  It’s worth branching out a little.

A quick note.  I find that making big batches of pesto and freezing it in ice cube trays is the way to go.  Often you don’t really need that much so if you freeze it in big amounts you’ll be left trying to figure out what to do with the rest that you’ve thawed.  Also, you’ll probably want to thin it once it’s thawed and heated.  Use a little stock if you have some frozen in cubes.  You just need a few tablespoons.  If you don’t have a tiny amount of stock handy just spoon a little of the pasta water out of the pot and add it to the pesto as it heats.  If will mix into the pasta more easily if it’s a little thinner.  Enjoy!

Good? Yep, comfort food with just the tiniest bit of sophistication
Easy? Really, it would be hard to come up with something easier.
Good for company? Sure, serve it with good bread, or alongside roast chicken
Special shopping? Nope. Just get in the habit of keeping pesto in your freezer for nights when you’re long on hunger and short on time.


2 Responses to “Pesto Pasta”

  1. Kristin Says:

    We had pesto and thin (whole wheat) spaghetti tonight, too! I made it with fresh basil, which we have lots of right now.
    I too freeze extra pesto in ice cube trays (and then stick the cubes in freezer bags once frozen). I think we’re out of frozen basil pesto, but right now in the freezer we have arugula-pine nut and beet-walnut pesto from earlier pesto adventures this growing season!

    • 1womanskitchen Says:

      Wow, very adventurous pesto at your house! I’m just warming up to arugula, but really liking it right now. Still hating walnuts, but I can see how beets would improve them. Are you using beet greens?

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