If you’ve been following me on Instagram (if you’re not, it’s @charmystique), you’d know I’ve been mucking around the kitchen quite a bit of late. Since I’ve been getting quite a few requests for recipes, I thought it would be a whole lot more convenient if I just posted them up here for everyone’s consumption!
I’ve chosen an exceedingly simple dish for the first post in the “Charm Cooks” series–Garlic Pesto Pasta. As a lover of herbs, I have always enjoyed the extra oomph they add to a dish. Sweet basil is one of my favorites. Garlic Pesto Pasta is great for those who want to whip something together really quickly without much effort. Your stomach will only have to wait a grand total of 30 minutes before it gets pacified with satisfying comfort food. However, I don’t suggest making this for date night unless your significant other is totally cool with garlic breath!
For the Garlic Pesto:
- 3 or 4 garlic cloves
- 2 cups of fresh basil leaves (I used three boxes of sweet basil)
- Parmesan cheese
- Olive oil
- Thyme (optional)
For the Pasta:
- Fusilli (I used Barilla)
- Cherry Tomatoes
- Sausages (I used Johnsonville’s Garlic Brats)
- Add a pinch of salt and a drizzle of olive oil to a pot of water, and bring it to boil.
- While waiting, put your food processor to work blending the garlic cloves, fresh basil leaves, thyme, parmesan cheese, salt, and pepper. Add in olive oil while pulsing.
- Cook the fusilli, stirring occasionally. Once the pasta is done, leave it to drain.
- Heat up some olive oil in a saucepan, and sauté the celery, carrots, sausages. Add the tomatoes to the garden party last.
- Toss your fusilli with two tablespoons of garlic pesto and top with the sautéed vegetable mixture. Serve immediately.
Stored in an airtight container, any extra garlic pesto will keep up for two weeks. Practically child’s play to prep for a yummy meal, perhaps even the perfect spoonful of relish added to your salad or sandwich. Hope you enjoy!