Pesto Pasta with Garlicky Breadcrumbs
In some ways this is the most versatile dish I make, the pesto goes well on veggies, soups, sandwiches, pizzas and the list goes on. And furthermore, I cannot stress enough, so much better than anything store-bought. Yes, this does require a food processor or blender, if you can get past that this pesto takes 5 minutes to make. It also freezes perfectly. Often times I’ll make a full batch and freeze half. It has saved me many times when I skip a few days of grocery shopping or come home after traveling - I always have a hot meal in minutes.
This is also a great to make when entertaining. The pesto batch can easily be doubled and made a day or two in advance. That way when guests arrive all you have to do is cook the pasta and toast up some breadcrumbs. It’s vibrancy allows for an impressive presentation and appears as if you worked more than you did.
RECIPE
Ingredients:
16 ounces of fusilli pasta
1/2 cup pine nuts
6 tablespoons of good EVOO
3 cloves of garlic, minced, divided
4 tablespoons of either parmesan or pecorino or a mixture of both, plus more for serving
2 teaspoons sea salt, divided
3 cups of basil or leaves from 1 large basil plant (I get the big one at Trader Joe’s)
1 tablespoon butter
1/2 cup panko breadcrumbs
1/2 teaspoon lemon zest
1/4 cup pepitas, toasted*
Instructions:
FOR THE PESTO: Add the pine nuts, olive oil, 2 cloves garlic, parmesan and salt to a food processor. Process until smooth. Add in the basil leaves and then process again until smooth. Scoop into a bowl and set aside.
FOR THE BREADCRUMBS: Heat a medium-sized skillet over medium heat. Melt better then add the panko breadcrumbs. Cook for 2-3 minutes until panko just starts to turn golden and then add the remaining garlic, tossing occasionally. Cook until the panko is golden brown and the garlic is fragrant, about 1 minute more. Pour into a small bowl to slightly cool. Once cool to touch add in lemon zest and remaining 1 teaspoon of salt and toss. Set aside.
ASSEMBLY: Bring a large, salted pot of water to boil. Cook pasta to package instructions and drain and then return to pan. Pour the the prepared pesto sauce into the pan with the pasta and toss to coat evenly. Pour into serving bowls and top with breadcrumb mixture, pepitas and more parmesan.
*Pepitas can be toasted in the microwave or on the stove. If using a microwave, pour pepitas into microwave-safe glass container. Cook for 1 minute and then stir. Then 1 minute more and stir. Then cook in 30 second intervals until golden. If using the stove, place pepitas in a small sauce pan over medium heat and cook until golden. Pour into a heat proof bowl to cool.
—Other modifications to add to the pesto pasta: Sautéed carrots and chicken; Burrata with Sun-Dried Tomatoes and toasted walnuts; Your favorite shrimp; Make it a pasta salad with green beans and potatoes; or simply serve with freshly grated parm and freshly cracked pepper.