Lidia Bastianich Pesto Food

SPAGHETTI WITH BASIL-PISTACHIO PESTO

Spaghetti with Basil-Pistachio Pesto image

Pistachios, a more affordable alternative to pine nuts, provide toothsome texture in this pesto pasta recipe from "Lidia's Italy in America," by Lidia Bastianich.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

1/2 teaspoon coarse salt, plus more for cooking pasta
3 cups packed fresh basil leaves
2 cups packed fresh flat-leaf parsley leaves
1 cup unsalted pistachios, toasted
8 cloves garlic, peeled
1 pound spaghetti
1 1/2 cups plus 2 tablespoons extra-virgin olive oil
1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese

Steps:

Bring a large pot of salted water to a boil.
Place basil, parsley, pistachios, garlic, and salt in the bowl of a food processor; pulse to combine. With the machine running, add 1 1/2 cups olive oil in a slow, steady stream. Process until a smooth paste forms, scraping down sides of bowl as necessary. Transfer half of the pesto mixture to a large skillet; reserve remaining pesto for another use.
Add spaghetti to boiling water and cook, according to package directions, until al dente. Drain pasta, reserving 1 cup cooking liquid. Add cooking liquid to skillet along with pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil and sprinkle with cheese; toss to combine and serve.

LIDIA BASRIANICH'S SPAGHETTI AND PESTO TRAPANESE

Lidia Basrianich's Spaghetti and Pesto Trapanese image

I saw this on the Dr. Oz show today and I knew I just had to share it with you all. It looked so delicious. And did you know that always cooking pasta al-dente it is better for your glycemic index? Because it take it longer to break down in your system- and benefits your body system in a better way.

Provided by Pat Duran @kitchenChatter

Categories Pasta

Number Of Ingredients 10

Ingredients

2 1/2 cup(s) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup(s) whole almonds, lightly toasted
1 large garlic clove, crushed and peeled
1/4 teaspoon(s) peperoncino or to taste, (italian chili pepper)
1/2 teaspoon(s) coarse sea salt or kosher to taste+ some for pasta
1/2 cup(s) extra virgin olive oil
1 pound(s) spaghetti
1/2 cup(s) freshly grated parmigiano-reggiano or grana padano
1/2 teaspoon(s) salt

Steps:

Rinse the tomatoes and basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl then add the garlic, almonds, basil leaves, peperoncino and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. Or you may leave it chunky if you like it like that.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seassoning. If you're going to dress the pasta within a few hours , leave the pesto at room temperature. Refrigerate it for longer storage, up to 2 days, but let it return to room temperature while cooking the pasta for 7 minutes in large cooking pot, then drain pasta, place in bowl and add about 1/2 cup of pasta water to pasta, then add the pesto and mix until well coated. Top with grated Parmigiano-Reggiano. Serve in warm bowls.

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