Lentil And Basil Pesto Pasta Recipe 445 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.

PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA

Steps:

• Heat the oven to 450 degrees F and arrange a rack in the middle.
• In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
• While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
• Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
• Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.

LENTIL AND BASIL PESTO PASTA RECIPE - (4.4/5)

Steps:

• 1. In the bowl of food processor, add basil, garlic, pine nuts lentils, and lemon juice. Pulse, then add oil and puree. Add Parmesan cheese and process once more. Season with salt and pepper. Set aside. 2. Bring a large pot of salted water to a boil. Add pasta and cook until "al dente." Drain and toss with one tablespoon of oil. 3. Heat remaining tablespoon of oil in saute pan while pasta is cooking. Add cherry tomatoes and cook just until heated through. Add lentils and season with salt and pepper. Remove from heat and reserve. 4. Toss pasta, sautéed tomato mixture, and pesto in a large bowl. 5. Garnish with Parmesan cheese, basil, and a drizzle of olive oil. Serve immediately.