Italian Pesto Pasta with Celery and Carrots

local_grocery_store Ingredients

• 8 ounces Pasta, cooked
• 2 cups Fresh basil leaves, packed
• 2 Garlic cloves, minced
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Pine nuts, toasted
• 1/2 cup Olive oil
• 4 Celery stalks, thinly sliced
• 2 Carrots, julienned
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.In a food processor, combine the basil leaves, minced garlic, grated Parmesan cheese, and toasted pine nuts. Pulse until finely chopped.
2. 2.With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto.
3. 3.In a large mixing bowl, combine the cooked pasta, sliced celery, and julienned carrots.
4. 4.Pour the pesto over the pasta and vegetables. Toss until everything is well coated.
5. 5.Season with salt and freshly ground black pepper to taste.
6. 6.Serve the Italian Pesto Pasta with Celery and Carrots warm or at room temperature.
7. 7.Garnish with extra Parmesan cheese and fresh basil leaves, if desired.

lightbulb_outline Tips

• chevron_rightFor a twist, you can add some cherry tomatoes or roasted red peppers to the pasta.
• chevron_rightFeel free to adjust the amount of garlic and Parmesan cheese to suit your taste.
• chevron_rightIf you prefer a creamier pesto, you can add a splash of heavy cream or Greek yogurt to the sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.