Ninas Best Citrus Pesto Spaghetti Food

SWORDFISH AND SPAGHETTI WITH CITRUS PESTO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.
• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
• Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
• Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

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.

NINA'S BEST CITRUS PESTO SPAGHETTI

Steps:

• Cook pasta according to directions.
• Meanwhile process all the ingredients except basil and oil in a blender.
• Add oil; process for 30 seconds.
• Drain pasta; toss with pesto and basil.

SPAGHETTI WITH PEA & MINT PESTO

Steps:

• Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
• Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
• Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
• To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.

NINA'S BEST CITRUS PESTO SPAGHETTI

Steps:

• Cook pasta according to directions.
• Meanwhile process all the ingredients except basil and oil in a blender.
• Add oil; process for 30 seconds.
• Drain pasta; toss with pesto and basil.