It’s the second to last dinner for my eldest before he heads off to college so I picked an old favorite from his childhood. It’s one that we all love and has carried through as the years go by, of course it’s hard to go wrong with homemade pesto.
When we found out that he was allergic to nuts I went on a mission to find one that I liked that was nut-free. This one has stood the test of time.
I started with my basil: a mix of Thai and regular basil (any basil works, I had extra since I’m using it in my dessert tomorrow too). Once it was cleaned I pulled off my leaves and separated it out into portions.
Then I started the grill and the water. The Italian sausage took 10 minutes so I started those first, then came in and blanched the basil for tomorrow in my pasta water.
Then I cooked the pasta in the basil water and turned the sausage.
While the pasta drained I pulled the sausage off the grill.
Then I came in and tossed the pasta – dinner is served and I have a happy boy.
Cook 10 minutes ∙ Makes 4 ∙ Difficulty Easy
- 2 cups basil leaves, fresh, packed
- 2 cloves garlic, minced
- ½ cup olive oil
- ½ cup Parmesan, freshly shredded
- salt and black pepper, to taste
- 1½-2 pounds tortellini, cooked
In a food processor, pulse the basil and garlic until roughly chopped. With the machine on, slowly pour in the oil until just blended. Stir in cheese, salt, and pepper and mix until just blended.
Toss the pesto into cooked tortellini.
This can be served warm, at room temperature, or cold.