Weeknight Pesto Pasta

Something special just because we can

Gentle January is in full swing! I’ve heard from a bunch of you that the concept is helping you ease into the year and I’m so glad. January is a hard month and we need all the help we can get. Pasta is always a meal I’m happy to eat and this weekday recipe is the perfect thing to perk up your evening.

I love pasta with red sauce and there are so many great jarred sauces on the market today. Rao’s is my go to and if you have access to Costco, they have the best prices. I also love Our Pantry’s cherry tomato arrabbiata for something special. You can also make your own tomato sauce (there’s a great recipe in Meal Prep Made Simple that works with fresh or canned tomatoes and Erica recently served it at a micro dinner party).

But sometimes I want freshness in my pasta and pesto fits the bill. Basil is not in season right now, but there are a few workarounds—you can freeze pesto (my mom makes jars and jars of it every summer and I am lucky enough to receive some of them) or you can purchase a store bought brand like Gotham Greens. They grow basil in greenhouses and the quality is really high. There’s a vegan version and one with cheese and both are delicious. In general, pestos in the refrigerated section will taste better and fresher because they have fewer stabilizers. You can also buy basil and make your own pesto, but we are trying to keep this easy (if you do make pesto, make a lot so you can freeze some). Also, pine nuts are so expensive! Make pesto with almonds or another nut you have on hand. It’s fine!