PESTO PASTA
Easy to make, but full of flavor! Good hot or cold.
Provided by Lauren
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g
JUICY PESTO PASTA!
Recipe video above. This is how to make a great pesto pasta that's slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water - it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with homemade pesto for the best flavour.
Provided by Nagi
Number Of Ingredients 5
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.
PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
EASY PESTO PASTA
This supper couldn't be easier. Make our filling pesto pasta recipe for a quick, family-friendly dish you can throw together with storecupboard ingredients
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper
Time 5m
Number Of Ingredients 3
Steps:
- Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.
Nutrition Facts : Calories 336 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.23 milligram of sodium
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.
SIMPLE PESTO PASTA
Simply noodles with a pesto and butter sauce. You could add chopped cooked chicken or shrimp to make a fuller meal.
Provided by MOMof5
Categories World Cuisine Recipes European Italian
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
- Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.
Nutrition Facts : Calories 392 calories, Carbohydrate 44.4 g, Cholesterol 35.5 mg, Fat 19.9 g, Fiber 2.5 g, Protein 10.9 g, SaturatedFat 9.5 g, Sodium 204.7 mg, Sugar 2 g
PASTA AL PESTO
Make and share this Pasta Al Pesto recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- PESTO:
- Place ingredients in bowl of food processor.
- Process until smooth, using rubber scraper to push down the sides occasionally.
- Variations: - add 3/4 c freshly grated Parmesan Cheese
- PASTA:
- Boil a large pot of water; cook pasta until al dente.
- While pasta is cooking, prepare pesto; set aside, covered.
- Steam carrots.
- Meanwhile, in skillet, heat oil.
- Add zucchini and peapods.
- Stir continuously until crisp/tender.
- When pasta is done, drain well; toss pesto with noodles until they are well coated.
- Then toss in vegetables.
- Garnish with pepper and cheese.
- VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
PESTO PASTA
Steps:
- For the walnut pesto: In a food processor, combine the arugula, basil, Parmesan, walnuts, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to blend. With the machine running, pour in the olive oil in a steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the salt and pepper if needed. Set aside. For the pasta: Bring a large pot of water to a boil and add salt. Add the pasta and cook until tender, stirring occasionally, about 11 minutes or according to the package directions. Drain the pasta, reserving 1 cup of the cooking liquid.
- In the meantime, heat a large saute pan over medium heat. Melt 1 tablespoon butter, add the olive oil and then stir in the sliced onions. Season with salt and pepper and cook, stirring frequently, until the onions begin to brown or caramelize, about 10 minutes.
- In the same pan, melt the remaining tablespoon of butter and add the mushrooms. Cook, stirring occasionally, until tender and brown, about 5 minutes.
- Add the drained pasta to the pan, along with the walnut pesto, Parmesan, lemon juice and reserved cooking liquid. Season with salt and pepper. Garnish with the roasted red peppers, lemon zest and Parmesan.
PESTO SHRIMP PASTA
This is a great dish for company!
Provided by averynmartin
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g
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