Recipe: pesto pasta

For today’s food blog post I thought we’d go back to basics. I used to make pesto pasta a ton when I was a student as it is a quick and easy meal which is also budgetproof. However, the past few years, I have been cutting down on the amount of pasta I eat, so I don’t get to eat it that much anymore. But when it was time to cook some meals again which I can store in the freezer so I’ll always have something on hand, I decided to whip out this old favorite.


Step 1: cut your veggies!

Step 2: if you’re making your own pesto, now would be the time. Since a recipe like this calls for quite a bit of pesto and I wanted to save time, I went with store bought. I just got the best quality I could get my hands on.

Step 3: Boil your pasta according to the packaging. I went with Kamut pasta as it’s wheat free, agrees with me more than spelt and is still a grain pasta which really comes closest to regular pasta.

Step 4: Heat up your olive oil in a large pan.

Step 5: Add garlic & leak and stir until browned.

Step 6: Add courgette & bell pepper and let fry for a while. This is also the moment where you add your basil and oregano.

Step 7: Drain olives and add to the pan, stir and let sit for a while as everything combines.

Step 8: Add mushrooms and do the same.

Step 9: Once everything is close to being well done, and your pasta has boiled to al dente consistency, you take your jars of pesto. Add one jar to the pasta and one jar to your veggies.

Step 10: Combine and serve!

I forgot to take pictures of the ingredients and the cooking process for this one. However, it tasted so amazing that I decided I had to share it. So that’s why it’s a pretty short article today. Tomorrow I have a make up review coming up for you, so I will be making up for it. So come back tomorrow for a much more substantial post.

How do you like your pasta?

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