Pesto is one of my weekly staples. Basically all you need is a food processor or “mini-prep;” you toss the ingredients in and blend and you’ve got a fresh sauce. Sometimes I’ll pair this with store-bought tortellini or ravioli, instead of spaghetti– and if your kids don’t go for the pesto flavor, you can always serve them the noodles with a smidge of butter/olive oil and fresh mozzarella. You can also change up the basil for arugula (or do a mix of both) for more variety.
Pesto & Whole Wheat Spaghetti
Adding fresh tomatoes to pesto spaghetti makes a one-bowl meal.
(Serves 2-4)
2 cups Basil
¼ cup Olive Oil
2 Tablespoons Pine nuts
1 clove Garlic
½ teaspoon Kosher Salt
½ c Parmesan cheese
8 oz Whole wheat spaghetti
1 cup Grape Tomatoes, cut into quarters
Fresh mozzarella
- Place the first four ingredients (basil through garlic) into the mini-processor. Chop or grind until a paste forms, stopping down to push basil and other ingredients back down.
- Add salt and Parmesan cheese. Blend until smooth. Allow pesto to rest 10 minutes before serving, for flavors to meld.
- Divide whole wheat spaghetti into bowls. Place 2 heaping Tablespoons of pesto on each serving.
- Garnish with cut tomatoes, and dollops of fresh mozzarella. Enjoy!
Photo: Lauren Hunter
