Pasta With Mozzarella Pesto Sauce Food

JUICY PESTO PASTA!

JUICY Pesto Pasta! image

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

Ingredients

1 quantity homemade pesto ((Note 1))
300 - 350 g / 10 - 12 oz pasta of choice ((ziti, penne and spaghetti are my favourites, Note 2))
2 tsp salt
3/4 cup pasta cooking water
Parmesan, for serving

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.

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

Creamy Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups fresh basil
2 cloves garlic
½ cup pine nuts
¾ cup grated parmesan cheese, grated
¾ cup olive oil
¼ cup cold water
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
12 oz fusilli pasta, al dente
1 cup cherry tomato, halved
1 cup grated parmesan cheese
8 oz mozzarella ball

Steps:

To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
Halve cherry tomatoes.
In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
Top with grated parmesan and mozzarella balls.
Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
Garnish with additional parmesan and fresh basil. Serve immediately.
Enjoy!

Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams

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Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
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