Italian Pesto Noodles

Here's a simple recipe for Italian Pesto Noodles:

Ingredients:

• 1 pound pasta (such as spaghetti, fettuccine, or penne)

• 2 cups fresh basil leaves, packed

• 1/2 cup grated Parmesan cheese

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts

• 3 garlic cloves, minced

• Salt and freshly ground black pepper to taste

• Optional: cherry tomatoes, halved; grilled chicken or shrimp

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.

2. Prepare the Pesto:

   • In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until the ingredients are finely chopped.

   • With the food processor running, slowly add the olive oil in a steady stream until the mixture is smooth.

   • Add the grated Parmesan cheese and pulse until combined. Season with salt and pepper to taste.

3. Combine Pasta and Pesto:

   • In a large bowl, toss the cooked pasta with the pesto sauce. If the pesto is too thick, add some of the reserved pasta water. Add it a tablespoon at a time until it reaches the desired thickness.

4. Serve:

   • Serve the pesto noodles immediately, garnished with extra Parmesan cheese if desired. You can also top the noodles with cherry tomatoes. You can also add grilled chicken or shrimp. These toppings add flavor and protein.

Tips:

• Pine Nut Substitute: If you don't have pine nuts, you can use walnuts or almonds as a substitute.

• Extra Flavor: For an extra burst of flavor, add a squeeze of fresh lemon juice to the pesto sauce.

• Keep leftover pesto in the fridge for a week or freeze it to last longer. Use an airtight container.

Enjoy your homemade Italian Pesto Noodles!