Vodka Pasta
I love a good mixed her pesto, and to be honest you can use any edible leafy herb. Scratch that, you can even make pesto with kale or leafy greens. This is why I always have pesto in my fridge because when I use fresh herbs for cooking and they are about to go bad I just throw them in a pesto. I have tried tons of different herbs that I really enjoy but the combination that I put together is by far my favorite. It combines that leafy goodness with a little bit of lemon flavor and light fragrance. Don't be scared to get creative but here is my go to best pesto
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Cook Time: 5 mins
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Ingredients
1 tbsp olive oil
3 cups of dried tubular or spiral pasta
4 tbsps of tomato paste
1/2 yellow onion
3 cloves of garlic
4 oz vodka
1 cup of pasta water (salted)
1 tbsp red pepper flakes
1.5 cup heavy cream
1/2 cup grated parmesan cheese (and a little for topping)
1 lemon
Salt to taste
Serving Size: 4 Calories: 487 Carbs: 46g Fats: 22 Protein: 3g
Recipe:
1. Boil a pot of water with salt (2-3 spoon-fulls) and add in your pasta
2. Heat olive oil in a pan on medium high heat and roast your onion and garlic until fragrant and there are little charred bits on the bottom of the pan
3. Add in your vodka and deglaze until the vodka is bubbling. You also want to cook the vodka until it doesn't smell like liquor.
4. Add in your tomato paste and stir until the mixture turns a dark red color
5. Combine Heavy cream with a cup of the pasta water (we don't want to add cold milk to the heated mixture or it will separate) you can also heat milk in the microwave for 30 seconds. Add mixture splash by splash sturring in between.
6. Add in parmesan cheese and stir
7. With a mesh ladle scoop pasta from water to the sauce
8. Add lemon juice
9. When you serve to with grated parmesan and basil
Enjoy