I love making this Dish because it look like something you slaved over but it is so quick and easy. Pestos are amazing because there are so many variations you can make. You can substitute different herbs, cheese and nuts. Add different types of meat or veggies to this pasta is a hit as well.
For the Pasta:
If you want to make fresh pasta, see to my pasta recipe http://cookingrusticwithbethyrossos.com/fresh-pasta/
Or ad 10 to 15 oz of dried pasta to boiling water.
For the Pesto:
- 1/2 C Hazelnuts chopped
- 3/4 C Olive Oil
- 1 t Fresh rosemary
- 2 Garlic cloves
- 1 t Sun-dried tomatoes
- 1/3 C Parmesan
- Pinch of red pepper flakes
- Salt to taste
On a baking sheet add your cut up hazelnuts along with 1 T of butter and a couple pinches of salt. Roast at 350 untill golden brown. keep an eye on it because it’s really easy to burn. I always buy extra cause for some reason I quite often forget about them in the oven.
First put olive oil,1/4 C hazelnuts, and garlic into blender and blend until the hazelnuts are smooth. Add in 2 1/2 T cheese and all other ingredients and blend until it is smooth. You do not need to heat this up, all you are going to do is add it to the pasta when the pasta is ready.
Add Extra cheese and roasted hazelnuts to garnish
PS: Shrimp and scallops or bacon pair wonderfully with this pesto!!!!
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