Fettuccine With Spinach Pesto Food

JUICY PESTO PASTA!

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.

SPINACH PESTO PASTA RECIPE BY TASTY

Steps:

• In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
• In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
• Remove the chicken and slice.
• Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
• Serve and top it off with parmesan cheese.
• Enjoy!

SPINACH PESTO PASTA WITH OLIVES

Steps:

• Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
• Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.

PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY

Steps:

• Heat pot over medium-high heat.
• Add oil to the pot.
• Cook the spinach until wilted.
• Add the mushrooms, salt, and pepper cooking until most of the water is gone.
• Add the pesto and parmesan.
• Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
• Enjoy!

FETTUCCINE WITH SPINACH PESTO

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
• While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

FETTUCCINE WITH PESTO SAUCE

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.

FETTUCCINE WITH SPINACH PESTO

Steps:

• Cook pasta according to package directions, reserving 1/2 cup pasta cooking water.
• Drain pasta and return to pot.
• Meanwhile, place spinach, cheese, nuts, garlic, lemon zest and lemon juice in food processor.
• Process until a paste forms.
• With motor running, add water and oil; process until smooth and creamy (1 minute).
• Season with salt and pepper.
• Toss sauce with pasta, using as much reserved pasta water to thin the sauce as needed.
• Sprinkle with cheese and nuts and serve.

FETTUCCINE WITH MINT-SPINACH PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
• Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
• Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.
• Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.

PESTO FETTUCCINE WITH CHICKEN RECIPE

Steps:

• In a large pot of boiling salted water, cook pasta. Follow the cooking instructions in the packaging.
• Drain pasta and keep 1 cup of pasta water.
• Meanwhile, in a medium skillet heat up your olive oil.
• Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side.
• Transfer the chicken to a plate, cut in chunks and cover with foil to keep warm.
• Using the same skillet, cook tomatoes over medium-high heat for about 2 mins.
• Pour some pasta water, then add chicken and pesto. Simmer for another 2 mins.
• Toss in your pasta and butter to your pesto and chicken sauce. Stir and mix them well together.
• On a plate, finish pesto pasta with arugula on top and drizzle with olive oil. Serve and enjoy!

PASTA WITH SPINACH PESTO SAUCE

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
• Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
• Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.