The first recipe of this summer is a simple pasta dish, something that I make almost everyday for lunch. Pesto is probably the easiest sauce to make. Just blend a large amount of basil with olive oil, garlic, toasted pine nuts, and parmesan cheese. It’s also super versatile; you can substitute any herb or leafy vegetable or nut into the recipe. Cilantro is a common substitute, though not my favorite, and almonds often replace pine nuts, which can be hard to find. I used whole grain penne and cooked it based off the directions on the back of the box. I prefer my pasta cooked all the way. When draining the pasta, don’t rinse it off. Doing so rinses off the starches, and the sauce won’t stick as well to the pasta. It’s also recommended, but not necessary, to add salt and oil to the water. Salt increases the boiling point of the water, making the pasta cook faster, but I honestly taste no difference in the flavor of pasta that has cooked in salted versus unsalted water. Also, the oil serves to make sure the pasta doesn’t stick together, but as long as you stir the pasta once in a while, you won’t have that problem. I sauteed the mushrooms and chicken sausage, and then added the pesto. Be careful not to heat the pesto all the way through. The oil heats up and the cheese melts, and the sauce totally separates, and you’re left with an icky, oily, goop. Add the pasta to the sauce, and you’re done! Pasta is the easiest thing to make, yet it’s always the best thing to make. You can’t go wrong with this recipe.
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