Fresh Pesto Pasta

Hello again. I realize that my last few blogs have been pretty much downers and decided to lighten things up with another recipe blog. So if your basil and zucchini plants have not been washed away by the recent hurricane you should try out this easy Pesto Zucchini Pasta recipe:

Ingredients:
• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste
• 2 medium zucchini
• 1 lb thin spaghetti pasta (or any other type of pasta you like)

Preparation:

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
2. Slowly add the olive oil. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
3. Chop the zucchini into small wedges. Cook in a pan on medium heat with some olive oil and chopped garlic (about 5 min).
4. Cook and drain the pasta as directed on the box.
5. Combine all of the ingredients and enjoy!


Recently I attempted to make meatballs and spaghetti sauce from scratch. It was a lot of effort and not to great result. If anyone has some good meatball recipes please share.