Pesto pasta is my mother’s specialty when it comes to Italian cooking. My mom has always been a fan of Giada De Laurentiis’ show on food network, and thus she would always cook the family Italian meals. To be completely honest, my family probably had pasta at least 4 times a week when my mom was in her Italian cooking phase. Orzo, lasagna, scampi, linguine, cannelloni, homemade gnocchi, we had it all. But there was nothing I loved more than her pesto fettuccine.

I would always be the one sitting by the kitchen counter watching my mom cooking in the kitchen back when I lived at home. I’d offer help to grab onions, potatoes, stock, and whatever else we store in the basement and bring the ingredients upstairs as a way to help “make” the dish.

But now that I am not a hazard in the kitchen, I had to re-create my mother’s pesto dish and make it my own.

Roasted tomatoes make life so exciting, I can’t even describe right now. Like look at all those sweet juicy jewels, ready to pop in your mouth. And the pasta with the green nutty goodness. Carbohydrates cannot get better than this.

This recipe makes enough pesto for 8 servings of pasta, so if you’re making this recipe exactly (4 servings), you’ll get some pesto leftover (yay!). I like to store my pesto in a glass jar with a thin layer of extra virgin olive oil drizzled on top to prevent the oxidizing brown colour. It will keep in the fridge for quite a while, but best used within 1.5 weeks. Use it as a sandwich spread, on toast in the morning, over roasted vegetables, or simply make another batch of this recipe!