Easy Pesto Pasta is a delicious, healthy, and satisfying weeknight green pesto pasta. With under 10 ingredients, this recipe is flexible and takes minutes to make. The first snow came early in Chicago this year.
It was barely November and we were driving to an appointment. We sat in the cold car way too long, wearing way too-light coats, staring at brake lights and a grey sky. Pullman neighborhood where, situated on the roof of the Method production facility, is Gotham Greens. I’ve been obsessed with their locally grown greens since the moment I came across their deliciously spicy arugula earlier this year. We got a tour of their rooftop greenhouse, and even though it was cold and miserable outside, it was so warm and sunny up there.
We weren’t about to head out into the snow for any additional groceries, and really, nothing beats pasta in terms of combining bold flavor and easy prep. Blend up a batch of my 6-ingredient basil pesto, or use store-bought pesto in a pinch. Cook your pasta in a large pot of salted boiling water according to the package directions. Before draining the pasta, reserve some of the starchy pasta water.
