Easy to make, but you'll feel fancy.

Easy to make, but you'll feel fancy.

Pesto Pasta - Soy free, vegan, and [optional] gluten-free

It's Sunday night and I don't have to be up until 8am tomorrow, so I decided to whip up some pesto pasta!  Now that I have a solid "krewe" at the restaurant, I'm able to cook less at Krimsey's and do more of the other things that need to be done around the restaurant!  This separation from the restaurant kitchen has also re-lit the fire I had in me before to cook at home.  For a while, I was cooking so much at the restaurant that all I wanted to do at home was eat cereal and popsicles.

FYI - In case you missed it, we're moving into the [larger] corner space of our shopping center!  We've only been open 5 months, so of course this is scary.  But the fact is, we need it!  Added bonus: we should be able to get our beer/wine license in this new space (think ABITA!).

So anyway, back to the pesto pasta.  I went light on the oil in this recipe because I try to use it sparingly whenever possible; i.e. when it doesn't compromise the taste of the dish.  If you enjoy a super rich dish (or if you're trying to impress someone with your decadent chef skills), you can replace the water in this recipe with olive oil. 

Pretty standard scene in my kitchen.  Dogs, slippers, and crowded countertops.

Pretty standard scene in my kitchen.  Dogs, slippers, and crowded countertops.

mmmmm...noodles! 

mmmmm...noodles! 

PESTO PASTA (serves 4 a hearty meal)

INGREDIENTS

16 ounce box of spaghetti noodles (or other noodles of your choosing; use gluten-free noodles if you're avoiding wheat!)

42 grams of fresh basil (the store usually sells them in 21 gram "pouches," so buy two!  Then remove the large, thick stems.)  If you'd like to be fancy, save a few leaves to use as garnish on the finished dish!

4 TBS pine nuts (reserve 2 TBS for topping)

8 large garlic cloves, peeled (or use 1 TBS chopped garlic)

2 TBS lemon juice

1/2 cup nutritional yeast

1/2 tsp of sea salt (or less if that's what you prefer)

2 TBS extra virgin olive oil

1/2 cup walnuts

1/3 cup water

1/2 tsp black pepper + extra for topping

INSTRUCTIONS

1. Bring a medium pot of water + 1/2 tsp of salt to a boil, then add noodles.  Boil for 6 minutes, then remove from heat and strain (do not rinse).  Return noodles to pot.

2. While pasta is cooking, pulse remaining ingredients in a food processor or blender.  I used my nutribullet!  Try to lightly pulse so that you don't end up with a puree (but if you do, it's aight). Make sure you reserve half of the pine nuts for topping!   

3. Once your pesto mixture has been blended and the pasta is done cooking (and has been returned to the pot), pour the mix over the hot noodles.  

4. Transfer pesto noodles to a plate and sprinkle with black pepper and pine nuts!  To impress yourself and/or your guests, throw a few little basil leaves on top and break out the boxed wine.

If you make this and post photos online, be sure to tag me so I'll see it!  (@krimsey - IG)

omg y'all -- I'm so classy!

omg y'all -- I'm so classy!

I told you--crowded countertops!  Your pesto pasta will look a lot like baby poop, but I promise it's delicious.

I told you--crowded countertops!  Your pesto pasta will look a lot like baby poop, but I promise it's delicious.

This is the kind of basil package(s) you should be looking for.

This is the kind of basil package(s) you should be looking for.