/ Recipies
• Nov 29, 2024 •
Ingredients
For the Pasta:
12 oz pasta (penne, linguine, or fusilli)
1 tsp salt (for boiling water)
For the Pesto Sauce:
2 tbsp Spinach Artichoke Garlic Spread
2 tbsp olive oil
2 garlic cloves, minced
1/4 cup Parmesan cheese, grated (plus more for topping)
1/4 cup pine nuts or walnuts (optional, for extra texture)
1/2 cup heavy cream or reserved pasta water (for a creamy sauce)
Salt and black pepper to taste
1/4 tsp red pepper flakes (optional)
1/4 cup fresh basil, chopped (plus more for garnish)
Steps
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Make the Pesto Sauce:
In a large skillet, heat 2 tbsp olive oil over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the Spinach Garlic Pesto Spread and cook for 1 minute.
Add Parmesan cheese, pine nuts (if using), and red pepper flakes. Stir to combine.
Combine Everything:
Add the cooked pasta to the skillet and toss to coat.
Stir in heavy cream or reserved pasta water for a smoother consistency.
Add fresh basil and adjust seasoning with salt and black pepper.
Garnish with more Parmesan and fresh basil before serving.
