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 WITH PESTO & FRESH HERBS
Grow your own herbs? Snip a good mixture of them for this very special pasta dish
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 50m
Number Of Ingredients 15
Steps:
- Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
- Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins - not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.
Nutrition Facts : Calories 748 calories, Fat 40 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.49 milligram of sodium
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
FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
THREE HERB PESTO WITH WALNUTS
Make and share this Three Herb Pesto With Walnuts recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the herbs, walnuts and garlic in a food processor.
- With motor running, gradually add the olive oil. Add the cheese.
- Remove 1/2 cup of the pasta cooking liquid before draining the pasta.
- Toss hot pasta with the sauce and reserved liquid. Serve.
Nutrition Facts : Calories 549.4, Fat 39.6, SaturatedFat 6, Cholesterol 7.4, Sodium 92.6, Carbohydrate 38.8, Fiber 3.8, Sugar 1.2, Protein 11.7
GARDEN HERB PESTO
Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe
Provided by Good Food team
Categories Dinner, Pasta
Time 10m
Number Of Ingredients 5
Steps:
- Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
- Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.
Nutrition Facts : Calories 381 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein
THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE
Categories Milk/Cream Dairy Herb Pasta Shellfish Vegetable Sauté Dinner Basil Scallop Asparagus Green Bean Pea Summer Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally.
- Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.
- Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.
PASTA WITH THREE-HERB PESTO
A mixture of different pasta shapes adds visual interest and texture to this meatless main dish.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 76.8 g, Cholesterol 99.3 mg, Fat 9.6 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.5 g, Sodium 116.1 mg, Sugar 0.2 g
THREE-HERB PESTO
Steps:
- In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
- Let pesto come to room temperature before using. Makes about 1 cup.
PASTA WITH CHOPPED PESTO AND PEAS
This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
- As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
- Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
- Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
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