Fettucine Pasta With Green Chile Pesto Food

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 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.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
• Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
• Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
• In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

FETTUCCINE WITH SUN-DRIED TOMATO PESTO

Steps:

• Combine sun-dried tomatoes and pesto and mix well.
• Cook fettucine in a large pot of salted water until al dente.
• Drain, reserving 1/2 cup of the cooking water.
• Combine the tomato pesto with the 1/2 cup water and heat.
• Add the fettucine and toss over medium heat, coating the pasta well.
• Salt to taste.
• Serve with the freshly grated Parmesan cheese.

ONE-POT GREEN CHILE CHICKEN PASTA

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
• Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
• Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.

CHICKEN CHILI FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender. , Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened. , Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired.

GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)

Steps:

• Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
• With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
• Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.

PASTA WITH PESTO

Steps:

• Toast nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned and not burned. Pulse them in a food processor until chopped but not at all powdery.
• Wash the basil; dry it in a salad spinner. Put it in the food processor with the garlic and as much oil as you need to allow the machine to do its work. Process, adding salt, pepper and oil as needed. When the pesto is smooth and delicious, stir in or pulse in the cheese.
• Cook the pasta in boiling salted water until it's tender but not mushy. Dress with the pesto, thinning with a little of the cooking water if necessary. Serve immediately.

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.

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.

FETTUCINE PASTA WITH GREEN CHILE PESTO

Steps:

• The Pesto: Puree all the ingredients to a smooth sauce. Thin with water to process if necessary. The Pasta: Bring the water to a boil and add the salt and fettucine. Cook uncovered until tender but still firm-al dente, as the Italians say. Drain and toss with a few drops of olive oil so the pasta does not stick together. To serve, toss the fettucine with the pesto until well coated. Garnish with the cheese and additional pinon nuts if desired.