BEST EVER PESTO & POTATO PASTA
A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together
Provided by Barney Desmazery
Categories Main course
Time 31m
Number Of Ingredients 8
Steps:
- KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
- Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
- Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
- Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
- Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
PESTO PASTA & POTATOES
Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. -Laura Flowers, Moscow, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.
Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
SPINACH ALA PESTO PASTA
Make and share this Spinach Ala Pesto Pasta recipe from Food.com.
Provided by Bergy
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the fettuccine ala dente.
- Roast walnuts in a 400°F oven for about 5 minutes; watch they do not burn.
- In a food processor put 2 cups spinach, 1/2 cup parmesan, 1/4 cup walnuts, half the Gruyere, 1/2 cup oil, 2 cloves of garlic, salt and pepper, half the basil, half the oregano and half the cream.
- Process until smooth.
- Repeat with remaining half of the ingredients.
- Set aside 1/2 cup of walnuts for garnish.
- Heat the sauce, keep warm.
- Pour sauce over cooked pasta, toss.
- Garnish with walnuts and serve.
Nutrition Facts : Calories 948.4, Fat 64.2, SaturatedFat 14.6, Cholesterol 125.6, Sodium 356.1, Carbohydrate 68.9, Fiber 1.9, Sugar 0.8, Protein 27.4
PERFECT PESTO PASTA
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Basil Parmesan Pine Nut Quick & Easy Summer Soy Free Peanut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Transfer to a food processor and let cool, 5-7 minutes.
- Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
- Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.
- Divide pasta among bowls. Top with shaved Parmesan.
- Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.
BEST-EVER PESTO PASTA
Have some extra ham from the holiday meal? Then try this delicious blend of ham, pasta and vegetables in creamy pesto sauce. This dish is so good, you'll never think of this meal as leftovers. Source: Very Best Baking
Provided by Barenakedchef
Categories Ham
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot.
- MEANWHILE, COMBINE evaporated milk, cheese, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- POUR cheese sauce over pasta and vegetables. Add ham; stir until combined.
Nutrition Facts : Calories 266.3, Fat 8.3, SaturatedFat 3.6, Cholesterol 36.3, Sodium 70.3, Carbohydrate 32.2, Fiber 3, Sugar 1.6, Protein 15.9
PASTA AND POTATOES WITH PESTO
This is a good recipe I love garlic!! I put in the recipe for pesto but you could use store bought. I have added chicken to this recipe and increased the pesto to coat and made this a main meal.
Provided by kzbhansen
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all pesto ingredients except the oil in a food processor and process well. With the machine still running, add oil and blend until the consistency of soft butter.
- In covered saucepan, cook beans in salted water for 2-3 minutes.
- Add potatoes and cook until tender about 8-10 minutes.
- Meanwhile, cook pasta according to the instructions on the pasta package. Drain pasta.
- Drain the potatoe/Green bean mixture reserving 2-3 T. of the liquid.
- Add the liquid to the pesto and toss with butter.
- Combine pesto, vegetables and pasta and toss until well coated.
- Salt and pepper to taste.
- Serve with grated Parmesan Cheese.
Nutrition Facts : Calories 620.6, Fat 34.2, SaturatedFat 8.9, Cholesterol 26.3, Sodium 243.8, Carbohydrate 64, Fiber 5.8, Sugar 2.6, Protein 16.4
PESTO POTATOES
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
- Turn on the food processor, and put the garlic through the feed tube to process.
- Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
- When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 14 grams, Sodium 367 milligrams, Sugar 6 grams
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
PASTA WITH PESTO
Categories Pasta Quick & Easy Basil Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 4
Steps:
- Put pesto in a large bowl. Cook linguine or spaghetti until al dente. Whisk about 1/3 cup pasta cooking water into pesto. Add drained pasta to thinned pesto with salt and pepper to taste and toss well. Serve with additional Parmigiano-Reggiano.
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- Fill medium sized pot with water and bring to a boil. Add 2 tsp of kosher salt, add the potatoes and cook until tender, but al dente, about 20 minutes. Set aside to drain in colander.
- To prepare the pesto, add basil leaves to a food processor, along with parsley, garlic, olive oil, walnuts and process by pulsing until a paste forms.. Add lemon juice and transfer mixture to a medium sized bowl; give it a stir. Add grated Pecorino cheese (a little at a time, tasting in between for taste and texture since you may not want to use all the cheese) and gently stir until well-blended. Taste and add more olive oil and or cheese until desired taste and consistency. Note: Flavors might be a little intense at first. If preferred, make a day ahead and refrigerate in air tight container to give flavors a chance to blend and mellow. Optional: For a less pungent garlic flavor, sauté the garlic in a little olive oil for about two minutes before processing the pesto.
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