This recipe was taught to me many many years ago (like 3 or 4) by my friend Sarah. The only difference is that we never used a recipe, so here’s my attempt at measuring! Don’t worry, I did test it out and make changes, and I like these amounts best. Obviously you can adjust it to your own taste, but it never hurts to have a guide!
I really like super garlicky food, but I toned this one down for normal people. When I make it, I tend to double the recipe, seeing as how my family is insane and eats more than one would consider humanly possible. It doubles well, but you might have to adjust the amount of oil or garlic depending on your tastes.
1 bunch of basil, stemmed
1/3 cup olive oil
1-2 garlic cloves
1 lb farfalle pasta (bow-tie), or medium shells *
1 cup shredded mozzarella
Salt and pepper to taste
Boil water and cook pasta according to directions on box. Using a food processor, blend basil, garlic, oil, salt and pepper until desired consistency. Taste, and add more of any ingredients if necessary.
Leaving a very small amount of water in the pot (just enough to coat the bottom), strain the pasta. Return to pot, add pesto and mozzarella, stir, and heat on low until the cheese just starts to melt.
Serve with extra mozzarella on the side.
*Note – other types of pasta can be used as well, but I like these the best!