Updated June 2014
This is a very quick recipe that’s also simple to make. It’s really good with our Fresh Pesto Sauce, especially if you love garlic! The sauce can be made fresh while preparing the pasta, so the entire meal can be completed in twenty minutes.
Pesto Pasta is great as a basic (non-meat) vegetarian main course. It can be "jazzed up" by adding diced roma tomatoes, halfed cherry tomatoes or sun dried tomato strips. Olives and broccoli are additional options. You can also toss in few diced-up grilled chicken breasts or serve the chicken whole on top of the pasta for a higher protein meal.
From a health perspective this recipe contains the four of the top five foods on WedMD's MedicineNet.com list of Top 10 Synergy Super Foods. They are whole grains, dark green vegetables, nuts and olive oil.
Reasons that this Pesto Pasta Recipe is Eco Friendly
- Vegetables and grains are low carbon producing foods.
- Very little disposable packaging to recycle or throw away.
- No transporting of heavy jars or cans of sauce or ingredients.
Reasons that this Pesto Pasta Recipe is Healthy
1½ cups Fresh Pesto Sauce
¼ cup pine nuts
1 Tbsp. Butter
½ cup Parmesan cheese, shredded
1 lb. Package of whole grain pasta
(we like penne, fusilli, or tortellini)
Salt (to taste)
Pepper (to taste)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total: 20 minutes
Makes 4 large servings
In the 6 qt. pot, boil the pasta as directed.
While the pasta is cooking, heat a small skillet and add the butter. Add the pine nuts and lightly brown them for 5 to 10 minutes on medium heat. Remove from the heat.
Drain the pasta in a colander. Pour the toasted pine nuts into the empty 6 qt. pot. Add the pasta to the pot and mix. Add the pesto sauce and mix until the pasta is evenly coated. Add half of the shredded parmesan cheese and mix again. Cover the pot for a few minutes as the shredded cheese melts.
Sprinkle some of remaining parmesan on top of each serving.