Amazingly Simple Pesto Spaghetti– Episode 3

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.

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

  1. 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.
  2. Add salt and Parmesan cheese. Blend until smooth. Allow pesto to rest 10 minutes before serving, for flavors to meld.
  3. Divide whole wheat spaghetti into bowls. Place 2 heaping Tablespoons of pesto on each serving.
  4. Garnish with cut tomatoes, and dollops of fresh mozzarella. Enjoy!

Photo: Lauren Hunter