Pasta With Pesto Sauce Food

JUICY PESTO PASTA!

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.

PESTO PASTA

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.

FETTUCCINE WITH PESTO SAUCE

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.

WHITE PESTO PASTA

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.
• Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
• Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it's okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
• Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.

EASY PESTO PASTA

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.

PASTA WITH ALFREDO-PESTO SAUCE

Steps:

• Finely chop basil, pine nuts and garlic in processor.
• Gradually add olive oil through feed tube and process until smooth; mix in ½ cup Parmesan.
• Transfer to a small jar (can be made up to 4 days ahead - make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air).
• Bring cream to boil in medium saucepan; whisk in pesto.
• Season to taste.
• Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl.
• Toss to coat evenly and serve sprinkled with some minced basil.
• Note: If you want this 'saucier' you can add a little milk to wet the pasta.