In a high-sided skillet, heat 4 tbsp olive oil, garlic, and crushed red pepper over medium-high heat. Cook, stirring constantly, until golden and fragrant, about 2 minutes. Try not to let it brown, because it might get bitter. Add the pasta, 5 cups water, and a large pinch of salt. Bring to a simmer. Dissolve the bullion into the hot water. Cook until the pasta is al dente and the water has reduced into a thick sauce, 13-15 minutes.
Remove from the heat and stir in the pesto and the cheeses. Adjust seasoning with salt and pepper, then serve with an extra helping of cheese.
2-3 cups baby spinach
2 1/2 cups basil
2 garlic cloves, sliced
1/2 cup toasted walnuts
6 tablespoons olive oil
a squeeze of lemon, about a tsp or so
salt and pepper to taste
In a food processor, pulse the spinach, basil, garlic, walnuts, 4 tablespoons olive oil, lemon juice, a dash of kosher salt, and ¼ cup water. Puree until smooth. Season with salt and pepper then set aside.
Servings 0