Pesto Bucatini with Buttered Breadcrumbs

Bae Rating: 3/5. It's not particularly fancy, but it plates beautifully and everyone loves homemade pesto. 

Vibes: You have 15 minutes to make dinner before TGIT, but you still want to do a lil' something. 

Ingredients

• Bucatini, cooked al dente 
• 2 cups of basil, stems removed
• 2 TBSP of pine nuts 
• 1/2 a cup of parmesan cheese, grated
• 1/2 cup of olive oil
• 3 cloves of garlic 
• 2 TBSP of salted butter
• 3/4 cup of breadcrumbs 
• kosher salt to taste

 For the Pesto: 

1. Add pine nuts and garlic to a food processor and pulse for about 30 seconds until they're a crumbly paste. 
2. Add the basil leaves, a heavy pinch of kosher salt and pulse for another 30 seconds. 
3. While the processor is still running, drizzle in the olive oil and blend until the pesto is combined. 
4. Lastly, add the parmesan cheese and pulse for another 30 seconds. 

For the Breadcrumbs: 

1. In a nonstick skillet, melt salted butter on medium heat. Once the pan is hot, add the breadcrumbs. 
2. Cook the breadcrumbs for about 2-3 minutes, stirring constantly until they're a deep golden brown. 

This is the color you're looking for!

To Serve:

1. While the pasta is still hot, toss with your desired amount of pesto. Top with the warmed breadcrumbs and serve hot!

Notes:

• We use our pesto for everything from pasta, to chicken and fish, to vegetable dishes! Try tossing some roasted veggies in pesto as a quick side, or whisk it into some balsamic vinegar and olive oil for a quick salad dressing!
• If you have any leftover, you can store it in an airtight container with a thin layer of olive oil on top.