Mojo's "Catnip" Special Pesto Pasta

Name: Mojo's "Catnip" Special Pesto Pasta
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 c "catnip" pulp (was about 20g "catnip" yield); 3 peeled garlic cloves; 3 Tbs pine nuts; 1/3 c grated Parmesan cheese; Salt and pepper (I used pink Himalayan and cracked black peppep); 1/3 c olive oil (can sub for catnipoil); 12 oz spaghetti (4 bundles, bit less a quarter in diameter)

Add A Little Mojo @AddALittleMojo

Chicago

Don't let any of it go to waste! Refrigerate your strained "catnip" and use to make this amazing pesto pasta 😋

Add A Little Mojo @AddALittleMojo

Chicago

Don't let any of it go to waste! Refrigerate your strained "catnip" and use to make this amazing pesto pasta 😋

Saved

Ingredients

20 min

4 servings

1 c"catnip" pulp (was about 20g "catnip" yield)
3peeled garlic cloves
3 Tbspine nuts
1/3 cgrated Parmesan cheese
Salt and pepper (I used pink Himalayan and cracked black peppep)
1/3 colive oil (can sub for catnipoil)
12 ozspaghetti (4 bundles, bit less a quarter in diameter)

Saved

Steps

20 min

1

Make pesto first by combining "catnip" pulp, garlic cloves, pine nuts, and Parmesan in bowl of food processor. Add salt and pepper to taste (a pinch of both). Run processor and add oil slowly until fully combined. Put pesto to side.
2

Boil water medium heat. Add spaghetti and stir occasionally for 10-12 min.
3

Strain and add back to pot on low heat. Add pesto and mix in for about 1 minute.