Easy Pesto Pasta Food
QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
Provided by BlondieItaliana
Categories Spreads
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or food processor & cover.
- Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Nutrition Facts : Calories 1628.5, Fat 166.2, SaturatedFat 29.7, Cholesterol 52.8, Sodium 927.3, Carbohydrate 12, Fiber 3.4, Sugar 2, Protein 31.6
JUICY PESTO PASTA!
Recipe video above. This is how to make a great pesto pasta that's slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water - it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with homemade pesto for the best flavour.
Provided by Nagi
Number Of Ingredients 5
Steps:
- Bring a large pot of water to the boil with the salt.
- Add pasta and cook for the length of time per the packet.
- Just before draining, scoop out 1 cup of of the pasta cooking water.
- Drain pasta in a colander, leave it for a minute.
- Transfer pasta to a bowl (do not use pasta cooking pot, too hot).
- Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
- Taste, add more salt and pepper if desired.
- Serve immediately, garnished with fresh parmesan.
PESTO
This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
Provided by Jamie Oliver
Categories Sauces Jamie's Dinners Vegetables Italian Sauces & condiments
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
- Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
- Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.
Nutrition Facts : Calories 97 calories, Fat 8.8 g fat, SaturatedFat 1.6 g saturated fat, Protein 3.5 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.6 g salt, Fiber 0.1 g fibre
EASY PESTO PASTA
This supper couldn't be easier. Make our filling pesto pasta recipe for a quick, family-friendly dish you can throw together with storecupboard ingredients
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.
Nutrition Facts : Calories 336 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.23 milligram of sodium
EASY CHICKEN PESTO PASTA RECIPE
This 3-ingredient chicken pesto pasta is so easy to make and tastes amazing! This is going to become your favorite weeknight meal!
Provided by MelanieCooks.com
Categories Pasta
Time 10m
Number Of Ingredients 3
Steps:
- Cook pasta according to package directions, then drain and return to pot.
- Add chicken pieces and pesto and toss until combined.
20 EASY COLD PASTAS
These cold pasta recipes are perfect for potlucks and cookouts! From macaroni salad to sesame noodles to tasty variations of pasta salad, these cold dishes are sure to be a hit.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cold pasta in 30 minutes or less!
Nutrition Facts :
SIMPLE CREAMY PESTO PASTA
Make and share this Simple Creamy Pesto Pasta recipe from Food.com.
Provided by Neonprincess
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put pasta on to boil.
- While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
- Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
- Stir in stock and milk and cook, stirring frequently, until sauce thickens.
- Add the mushrooms, proscuitto and cheese.
- Stir until cheese is melted.
- Add the pesto, salt and pepper.
- Toss hot pasta with sauce and serve immediately.
Nutrition Facts : Calories 645, Fat 18.7, SaturatedFat 10.3, Cholesterol 44.3, Sodium 284, Carbohydrate 107.6, Fiber 14.1, Sugar 1.1, Protein 15
PESTO PENNE PASTA
Quick and easy pesto penne pasta is a simple and light Italian pasta dish made with just five ingredients in under 15 minutes. The easiest dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add penne pasta and a little bit salt, and cook till al dente (fully cooked but still firm) about 8-10 minutes, or according to package directions. Do not overcook the pasta. Turn off the heat and reserve at least 1/4 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
- Transfer pasta into a large mixing bowl and add pesto and reserved pasta water (1/4 cup or more, if desired). Season with salt and pepper and toss well to coat. Stir in cherry tomatoes and parmesan cheese.
- Serve immediately. Sprinkle extra parmesan on top, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 387 calories, Sugar 2.9 g, Sodium 504.5 mg, Fat 17.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 45.6 g, Fiber 2.7 g, Protein 11.6 g, Cholesterol 3.6 mg
ONE POT PESTO PASTA (WITH OVEN BAKED SHRIMP)
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
- In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
- Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.
- Add the cherry tomatoes, salt, pepper, oregano and thyme. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
- Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
- Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot - this will allow the spinach to naturally wilt without getting too soggy.
- Serve immediately in your favorite pasta bowl. Top with shrimp.
SIMPLE PESTO PASTA
Simply noodles with a pesto and butter sauce. You could add chopped cooked chicken or shrimp to make a fuller meal.
Provided by MOMof5
Categories World Cuisine Recipes European Italian
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
- Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.
Nutrition Facts : Calories 392 calories, Carbohydrate 44.4 g, Cholesterol 35.5 mg, Fat 19.9 g, Fiber 2.5 g, Protein 10.9 g, SaturatedFat 9.5 g, Sodium 204.7 mg, Sugar 2 g
PORCINI PESTO PASTA
Steps:
- For the pasta: Soak the dried porcini mushrooms in 1 cup hot tap water for 25 minutes to rehydrate.
- Lay the lasagna sheets out on a cutting board and cut into long strips about 1 1/2 centimeters (3/4-inch) wide.
- Meanwhile, in the bowl of a small food processor or a mortar and pestle, combine the basil, tarragon, Pecorino, walnuts and garlic and blitz to finely chop. Add the olive oil and season with salt and pepper and continue to blitz until well combined but still a bit textured.
- Heat the butter in a sauté pan over medium heat and add in the shallot. Season with salt and pepper and cook until tender and just slightly golden, about 3 minutes.
- Meanwhile, remove the porcini mushrooms from their liquid and reserve both. Gently squeeze the mushrooms to remove excess water and roughly chop. Add to the pan and continue to cook on medium heat until the mushrooms are lightly golden, about 2 to 3 minutes.
- Add the white wine and cook for 2 minutes, or until most of the wine has been absorbed. Pour 1/2 cup of the porcini steeping liquid into the pan, being careful to leave any grit that may have settled at the bottom of the liquid behind and discard the rest. Simmer until the liquid has reduced by about half.
- Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta for 2 to 3 minutes, or just until al dente. Reserving approximately 1 cup of cooking liquid, transfer the pasta from the pot directly into the mushroom mixture and stir in the herby pesto. Add a few tablespoons of the pasta cooking liquid to bring everything together and turn the heat down to low and allow the pasta to keep warm while you make the crunchy topping.
- For the topping: Melt the butter in a small skillet over medium-high heat. Add in the panko and cook, stirring constantly, until golden and crisp, about 1 minute. Transfer the panko to a small bowl and allow it to cool slightly before tossing in the Pecorino, lemon zest and herbs. Then season to taste with salt and pepper.
- Add a splash more of the pasta cooking liquid to the pasta if it seems a bit thick. Serve immediately sprinkled with the topping and additional Pecorino, if desired.
More about "easy pesto pasta food"
EASY PESTO RECIPE - MAKE IT, USE IT ... - MY NOURISHED HOME
From mynourishedhome.com
4.3/5 (12)Estimated Reading Time 7 minsServings 1Total Time 10 mins
- Put the parmesan cheese in the food processor and pulse until the cheese begins to look like small crumbs. Add the basil and parsley (if using), pine nuts, garlic, and salt and pepper to the food processor. Turn the food processor on medium setting until a green paste begins to form. Begin to drizzle the olive oil into the green paste while the food processor is on. Stop the food processor and use a rubber spatula to scrape any ingredients from the sides back down into the bowl. Pulse the food processor again until everything is incorporated. You can use immediately or freeze.
- Freezer instructions: If you are planning to freeze your pesto, pour it straight from your food processor into clean ice cube trays. Cover and put into the freezer. When pesto is completely frozen, transfer the pesto cubes from the ice trays to a labeled and dated freezer bag. Next time you need a quick dinner, grab a few cubes of pesto and let them thaw!
EASY HOMEMADE PESTO PASTA RECIPE | FOODIECRUSH.COM
From foodiecrush.com
4/5 (43)Estimated Reading Time 6 mins
- Cook the spaghetti or other pasta in large pot of salted boiling water according to package directions or until al dente. Drain the pasta and reserve 1 cup of the cooking water.
- While pasta is cooking, add the roughly chopped garlic, toasted pine nuts and finely grated parmesan cheese to a food processor and process until smooth. Then, add in the basil. Pulse a few times until chopped then let it run as you drizzle the olive oil into the processor as it runs until emulsified. Season with kosher salt and freshly ground black pepper, give a squeeze of lemon juice, and whiz again until combined. Taste for seasoning and adjust to your liking.
- Toss the hot pasta with the pesto in a large bowl and add reserved cooking water ¼ cup at a time or until saucy. Top with the cherry tomatoes and season with more salt and pepper if desired and garnish with more parmesan cheese.
EASY PESTO PASTA RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 8Calories 257 per servingCategory Main Course, Side Dish
- Heat pine nuts in a small sauté pan over medium heat, stir once you notice them starting to brown. Once they start to brown the process happens fast so watch carefully and remove from heat once all nuts are roasted (about 5 minutes), and let them cool.
SIMPLE RECIPE FOR PESTO PASTA - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (53)Total Time 15 minsCuisine ItalianCalories 465 per serving
EASY PESTO PASTA RECIPE - CHEF BILLY PARISI
From billyparisi.com
Category MainCalories 501 per serving
- Add the pasta to a large pot of boiling water and cook according to the package instructions. For fresh, 2-3 minutes and dry 8-10 minutes.
- Drain the pasta and add to a large bowl and place in the pesto along with a 1/3 cup of the pasta water, salt, and pepper and mix until combined.
PESTO PASTA SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (22)Calories 464 per serving
- Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.
- Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.
- In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.
EASY PESTO PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (22)Category Main DishCuisine American, ItalianTotal Time 25 mins
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 1/2 cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.
- In a large skillet over very low heat, add the pesto, 1/4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.
- Turn the heat off. Add lemon juice, salt, and pepper, to taste. Then, add the arugula and toss to barely wilt. Garnish with the red pepper flakes and pine nuts and serve.
EASY PESTO PASTA SALAD - LEMON BLOSSOMS
From lemonblossoms.com
5/5 (7)Calories 409 per servingCategory Lunch, Salad, Side Dish
- Cook the pasta in salted water according to package directions. A few minutes before the pasta is done, add the asparagus and finish cooking until the pasta is "al dente". Before draining the pasta, add the frozen peas into the pot. This will defrost the peas and make them soft.
- Place the pasta and vegetables in a large bowl. Add the tomatoes, mozzarella pearls, pine nuts, and Parmesan cheese.
EASY PESTO PASTA - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 6Category Main Course, PastaCuisine ItalianTotal Time 22 mins
- Put the garlic, basil, Parmesan, almonds and lemon juice into a food processor bowl and whiz until smooth.
- Slowly add the olive oil down the funnel and pulse into the pesto. Spoon into a bowl and season with salt if needed.
- Meanwhile, bring a pan of water to the boil and cook your chosen pasta according to instructions.
CHICKEN PESTO PASTA (CREAMY) | LEMON BLOSSOMS
From lemonblossoms.com
5/5 (16)Total Time 30 minsCategory Dinner, Main CourseCalories 557 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
- While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
- To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
BASIL PESTO PASTA RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (88)Total Time 20 minsServings 4Calories 814 per serving
- Place the garlic, pine nuts, basil, 1/2 teaspoon salt, and 1/4 pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan.
EASY SKILLET PESTO PASTA - QUICHE MY GRITS
From quichemygrits.com
Reviews 2Servings 4Cuisine ItalianCategory Pasta
EASIEST BROCCOLI PESTO FOR PASTA AND ... - YUMMY TODDLER FOOD
From yummytoddlerfood.com
5/5 (1)Calories 104 per servingCategory Dinner
- Blend well, stopping to scrape down the sides of the bowl a few times until the mixture is a thick paste, or for 60-90 seconds. It should be uniform and without large chunks of any one ingredient. If you still see whole seeds, keep going.
EASY HOMEMADE PESTO RECIPE - JO COOKS
From jocooks.com
4.9/5 (13)Calories 272 per servingCategory Sauce
- Toast the pine nuts: Toast the pine nuts in a small skillet for 2 to 3 minutes, watching them carefully as they have a tendency to burn easily.
- Blend all the ingredients: Add all the ingredients to a food processor and blend everything together, pulsing in 5 to 10 second bursts. Continue blending until the texture is pretty smooth. If you find that the pesto is too dry and are having trouble blending it add a couple tbsp of water, or a bit more olive oil.
EASY PESTO PASTA - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
5/5 (1)Category Main Course, PastaCuisine ItalianTotal Time 25 mins
- Bring a large pot of salted water to a boil. Cook pasta to al dente (it takes approximately 10 minutes), then drain from the cooking water but do not rinse!
- Meanwhile in a food processor, combine all the ingredients for the walnut pesto, except the olive oil. Once the machine is running and the walnuts and other ingredients start to come together to form a fine meal, drizzle the olive oil through the spout as the food processor is running. You may need to stop and push the pesto back down toward the blade with a spatula, and then start up the machine again. Combine until smooth and set aside.
- Heat a large pan over medium-low heat with 1/2 a tablespoon of olive oil and add the cooked pasta and all the pesto. Stir to coat well and heat through for approximately 3 to 4 minutes. Then add another 1/2 a tablespoon of olive oil and 1 tablespoon of vegan parmesan and continue tossing over the heat until well combined.
- Portion out pasta into serving dishes and top with diced tomato, more vegan parmesan, and freshly ground black pepper to taste.
EASY PESTO PASTA SALAD RECIPE - SIMPLE JOY
From simplejoy.com
Ratings 1Calories 300 per servingCategory Side Dish
- Cook the pasta according to package instructions. Drain and rinse with cool water to stop the cooking process.
EASY PESTO PASTA SALAD RECIPE - YUMMY TODDLER FOOD
From yummytoddlerfood.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 158 per serving
- Prepare the pasta according to the package directions. I like to use a smaller shape like elbows, mini wagon wheels, ditalini, or farfalle. Drain and add to a large bowl or storage container. Toss with the oil and let cool at least slightly.
- Stir in the cucumbers, tomatoes, beans, and pesto. Start with 1/2 cup pesto and add more as you like. The more you add, the more flavor it will have (which may be good or bad depending on your preference!)
SIMPLE PESTO PASTA | BIBBYSKITCHEN RECIPES | EASY RECIPES
From bibbyskitchenat36.com
Reviews 2Estimated Reading Time 2 minsServings 4
- Cook the pasta in plenty of well-salted boiling water. Before draining, reserve 1 cup of pasta water to thin the sauce at the end. Drain the pasta, then set aside.
- Place the empty saucepan back on the stove. Add the pesto, cream and 1/3 cup grated parmesan. Bring the sauce up to the boil and whisk to incorporate evenly. Tip the pasta in and toss together. Add as much of the reserved cooking water to the pasta as you think it need. The sauce should be loose and creamy, although the consistency depends on personal preference. Three quarter to one cup should be ample. Bear in mind that the pasta will continue to absorb the sauce, even after you remove it from the heat.
- Serve immediately with plenty freshly ground black pepper, extra parmesan and maybe a drizzle of your favourite olive oil.
EASY PESTO PASTA RECIPE | YUMMY.PH
From yummy.ph
- Bring a large pot of water, salted, to a boil over high heat. Cook spaghetti for 8 minutes for al dente, or according to package directions. Reserve 1 cup pasta water. Drain and keep pasta warm if pasta sauce isn't ready, and set aside.
- Meanwhile, in a large pan over medium heat, heat oil and then add garlic. Cook garlic until just beginning to turn golden brown. Add pesto and flour, and stir to combine.
- Pour in all-purpose cream and stir. Cook until heated through and has become thickened. Season to taste with salt and ground pepper.
- Add cooked pasta to the sauce, and toss to coat evenly. Add pasta water gradually to loosen the pasta sauce so the pasta sauce will coat the pasta well. Taste and season accordingly. Top or serve with Parmesan cheese.
15 QUICK AND EASY ONE-POT PASTA RECIPES
From thespruceeats.com
- Penne alla Vodka. Creamy, rich and loaded with hearty ground beef, crushed tomatoes, and finished with salty parmesan cheese, one-pot penne alla vodka comes together quickly and easily whenever you need a simple and satisfying meal.
- Instant Pot Spaghetti Dinner. Have a hearty, saucy spaghetti dinner on the table in under an hour by tossing all of the ingredients in your Instant Pot or pressure cooker.
- Instant Pot Beef Stroganoff. While the dish comes with lots of regional variations, beef stroganoff typically contains beef, egg noodles, mushrooms and onions in a mild sour cream, Worcestershire and Dijon mustard sauce.
- Shrimp Fajita Linguine. When you can't decide between Mexican and Italian, make the best of both worlds with this fajita shrimp linguine. It uses Mexican-inspired flavors like cumin, chili powder, and sharp cheese, as well as fajita-style sliced bell peppers.
- Spicy Pasta with Ground Beef and Tomatoes. This one-pot pasta with ground beef and tomatoes has a little kick thanks to Mexican or Cajun seasoning. Use elbow macaroni, penne, rigatoni, or your favorite small shaped pasta.
- Beef Lo Mein. Grab a wok, some flank steak, lo mein noodles, oyster and soy sauce, as well as some shredded veggies for a simple Chinese-inspired pasta dish.
- Instant Pot Chicken Alfredo. Use your Instant Pot to make creamy and comforting chicken Alfredo on a weeknight without cracking open a jarred sauce. Fettuccine or linguine noodles work well in this recipe, but we don't recommend thinner noodles like spaghetti, since they'll end up mushy.
- Chicken Cajun Pasta. Start with precooked chicken for this speedy Cajun pasta dish. Adjust the level of spice by using more or less cayenne pepper (or leaving it out entirely) and swap out the vegetables for your family's favorites.
- Stovetop Broccoli Mac and Cheese. Get some vegetables into the kids' diet with stovetop macaroni and cheese with broccoli that doesn't require turning on the oven.
- Hamburger and Pasta Skillet. For a zesty, flavorful and meaty weeknight supper, try this beef and pasta skillet. You can leave out the bacon if you like, and use plain diced tomatoes or chili-style for even more zip.
SIMPLE PESTO PASTA - TRUTHFUL FOOD
From truthful-food.com
Total Time 21 minsCalories 446 per serving
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