My Favorite Pesto Pasta Food
PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA
Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 8
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.
Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving
PESTO PASTA
"My husband loves this fresh-tasting side dish that's as good as it is easy," assures Karen Behrend of Newport, Washington. The appetizing aroma of basil is sure to whet guests' appetites.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. , Meanwhile, in a blender or food processor, place the basil, parsley, Parmesan cheese, salt, garlic and nutmeg. Cover and process on low for 1 minute or until very finely chopped. While processing, gradually add oil in a steady stream. Drain pasta; top with pesto and toss to coat.
Nutrition Facts : Calories 264 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
MY FAVORITE PESTO PASTA
I was given a pasta cookbook 10 years ago at our wedding and this is the only recipe worth making! LOVE IT and it's so quick!
Provided by Chef Lindsay
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel garlic and process in a food processor with a little salt and pine nuts until broken up. Add basil leaves and continue mixing to a paste.
- Gradually add olive oil, little by little, until the mixture is creamy and thick. Sometimes I even add LESS oil if I'm feeling more health conscious :).
- Beat in the butter and season with black pepper. Beat in the cheese.
- Cook pasta in boiling salted water, according to package directions, until al dente. Drain well.
- Toss the pasta with half the pesto and serve in warm bowls, with remaining pesto sauce spooned over the top.
- You can also store the pesto sauce in a jar, with a layer of olive oil on top, in the fridge.
Nutrition Facts : Calories 867.8, Fat 62.4, SaturatedFat 14.2, Cholesterol 34.9, Sodium 82.8, Carbohydrate 71.3, Fiber 10.4, Sugar 0.7, Protein 11.5
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