Fresh Pesto Spaghetti

Cleaning out our fridge before we go on vacation. Let's go!

We go on vacation next week and we want to use up all the veggies in my fridge and my garden. It's so hot in Houston that I'm not sure my garden will survive with me being out of town for 2 weeks. While I'm at it I'm going to clean out my pantry as well. I know there has to be pastas, lentils, random things in there that can be paired up with some veggies.

Day 1: Sunday Night

We were tired from all the chores around the house so we wanted something light, fresh and simple to eat for dinner. We have been surviving off of a whole grilled chicken that my husband grilled on Saturday and so now it was time to cook. I had plenty of basil in my garden and found some spaghetti high in protein in my pantry, so FRESH PESTO SPAGHETTI it is!

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Kitchen Tools I use:

• Pot

• Sauce pan

• Garlic Peeler

• Blender

• Tongs

Ingredients:

• Protein Pasta - Use whichever you'd like, I've linked the ones that use below. Clean ingredients and high in protein, not to mention they are delicious. I used 14oz packed.

- Barilla Protein Sphagetti Pasta Bulk

- Protein Spaghetti Pasta Single

• Pesto - you can buy it OR make it. This is what you will need, I've linked some of staple items I keep at home in case you want to try something new.

- 1/2 cup Extra virgin Olive oil

- 1 1/2 cup basil

- 1 1/2 cup spinach

- 5 full stems of parsley (optional)

- 6-7 peeled garlic cloves

- Freshly grated parmesan cheese (as much as your heart wants)

- Salt and Pepper to taste

- Red chili flakes (optional)

• 3 tbsp Butter

How do I make pesto spaghetti, G?

1. Clean all your veggies in water and vinegar or baking soda

2. Peel your garlic

3. Blend the basil, spinach, parsley and garlic. You will need to add half of the oil in as you blend.

4. Once blended season with salt, pepper, red chili flakes and all the parmesan you want. Mix well and place in the fridge.

5. Fill up your pot with water and salt it well. Cook your pasta as instructed on the package. I used thin spaghetti and only took 4-5 mins to cook, which is why I didn't start this earlier.

6. Place your sauce pan on medium heat and add your butter

7. Once melted down add in as much of the fresh pesto as you want and let it cook for about a min

8. Add in about a cup of pasta water to the sauce pan and add your pasta in

9. Add salt/pepper to taste and serve with parmesan sprinkled on top. I used gouda cheese because that's what I had and I do not regret it!

I hope you enjoy and come back to see what else I make this week with what I find, for reference this is what my fridge looks like at the moment... I may end up buying one or two veggies at the end of the week.