With the holidays in full swing and Noche Buena approaching, we are all looking for recipes and dishes for our Christmas table. I remember when I was little, my mother, grandmother and all my aunts and uncles would plan our menus for Christmas Eve (and Christmas Day… and all the holidays!). I would look forward to my favorites: my uncle’s turkey and roast beef, my mother’s Royal Apahap, my grandmother’s molo soup, any aunt’s hot chocolate with ensaymada and ham.
This is what seasonal memories are made of… loved ones preparing dishes that have lived, and continue to live, in our hearts. Being together and sharing meals. Laughing and enjoying the company of others. Maybe a little exaggerated. Catch up with cousins you haven’t seen in a while. Running after the little ones and trying to convince them to wait until midnight to open presents. Eating more food while the kids settle down to sleep in piles of torn wrapping paper.
Family, love, food, Christmas… it’s not simpler, nor more magical.
And those are exactly the kind of moments I want to recreate for my kids too. Although in this day and age, having a full-time job, and perhaps not as much time as my mother and grandmother to enjoy cooking, can be a bit of a challenge. Especially during the busy holiday frenzy! So I’m always on the lookout for easy recipes that are special enough to entertain. When Eden approached me about trying a recipe from her website, I jumped right in!
this creamy pesto pasta caught my attention because I (often) I have all-purpose cream and bottled pesto in my pantry. Also, it looked very simple to assemble, but also sounded very delicious. I quickly set about doing it. And I was not disappointed!
Creamy Pesto Butterflies
(Eden’s CheeseAnything recipe)
- 200 grams of farfalle pasta, prepared according to package instructions (save some of the pasta water!)
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 30 grams Eden MeltSarap, grated
- 30 grams of Eden Original, grated
- 1/2 cup prepared pesto
- 1/4 cup all-purpose cream
- 20 grams of pine nuts, toasted and chopped
- Optional: basil leaves, to garnish
– In a pan over medium heat, place the butter, olive oil, multi-purpose cream and Eden MeltSarap. Stir until the cheese melts and the sauce has a smooth texture.
– Add the pesto and continue cooking, stirring to incorporate. Mix in the cooked farfalle and throw in the pine nuts. Toss gently until the pasta is evenly coated with the sauce. If it seems dry, add some of the reserved pasta water to loosen the sauce.
– Garnish with grated Eden Original, and basil leaves if using. I like to save some of the chopped pine nuts and sprinkle that on top as well.
This pasta dish is a wonderful side for Nocha Buena roasts. It goes especially well with roast beef, lamb or chicken, but will work just as well with a boneless lechon roll or baked fish. It also makes quick work of feeding hungry children (although my daughter prefers it without the pine nuts)!
Fresh basil is a nice touch but not required. And you might want to grate some extra cheese to serve on the side in case guests want to add more. If you’re bringing this to a Noche Buena party, keep the noodles and sauce separate and be sure to bring some pasta water with you. Just before serving, toss everything together and use the pasta water to loosen the sauce.
What are your favorite Noche Buena staples? And what new dishes have you discovered that you will add to your Noche Buena table? I’d love to hear your ideas!
I wish you all very happy holidays!!!