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With more than a cup of pesto, my better half and I had to find ways to prepare more dishes with it, other than slather it on toast.
Though Jenn had prepared a single serving of it the day before, we decided to make a couple's-sized serving of pesto spaghetti for dinner. The preparation was quick and easy.
Cook up enough pasta for two to the super "al dente" stage. That is don't cook the pasta all the way through. It should be soft on the outside and pliable, but relatively under cooked on the inside. Drain, but do not rinse with cold water. Meanwhile, finely chop one red onion. Add 3 tablespoons of olive oil to a metal skillet, add the chopped onions, and place it on medium heat. Sprinkle the onions with salt and cook them until they colour. Remove the skillet from the heat, keeping the burner on. Add 4-5 heaping tablespoons of pesto to the pan. Swirl to heat. Add the pasta to the pan. Mix until combined. Return the skillet to the heat, pasta and all. Turn the burner down to medium-low and heat the mixture until the pasta reaches the desired doneness. Plate and enjoy. The herbal and nutty flavors are amazing on pasta.
Update:
The next evening, we made pesto pizza. All we did was brush a pre-baked pizza shell with olive oil and spread on a layer of pesto. Afterwards, we sprinkled on some processed mozzarella cheese. I added shredded Parmesan to my half. We baked the pizza at 400°F until the cheese browned and the crust crisped. Again, the herbal and nutty flavors made a wonderful base for a pizza.
Pesto Pizza before baking
Pesto Pizza after Baking
Delicious!
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Though Jenn had prepared a single serving of it the day before, we decided to make a couple's-sized serving of pesto spaghetti for dinner. The preparation was quick and easy.
Cook up enough pasta for two to the super "al dente" stage. That is don't cook the pasta all the way through. It should be soft on the outside and pliable, but relatively under cooked on the inside. Drain, but do not rinse with cold water. Meanwhile, finely chop one red onion. Add 3 tablespoons of olive oil to a metal skillet, add the chopped onions, and place it on medium heat. Sprinkle the onions with salt and cook them until they colour. Remove the skillet from the heat, keeping the burner on. Add 4-5 heaping tablespoons of pesto to the pan. Swirl to heat. Add the pasta to the pan. Mix until combined. Return the skillet to the heat, pasta and all. Turn the burner down to medium-low and heat the mixture until the pasta reaches the desired doneness. Plate and enjoy. The herbal and nutty flavors are amazing on pasta.
Update:
The next evening, we made pesto pizza. All we did was brush a pre-baked pizza shell with olive oil and spread on a layer of pesto. Afterwards, we sprinkled on some processed mozzarella cheese. I added shredded Parmesan to my half. We baked the pizza at 400°F until the cheese browned and the crust crisped. Again, the herbal and nutty flavors made a wonderful base for a pizza.
Pesto Pizza before baking
Pesto Pizza after Baking
Delicious!
Bookmark with:
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