Perlini Pasta With Pesto 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.

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

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!

PERLINI PASTA WITH PESTO

Steps:

• Bring a large pot of water to boil. Meanwhile in a food processor, prepare the pesto sauce.
• In a food processor, combine the nuts and garlic. Process to chop coarsely. Add the basil and olive oil and process to a coarse paste. Add the cheese and process briefly, just to incorporate it. The pesto should be fairly smooth, but have texture. Season with salt to your desired taste.
• Put the perlini pasta in a large shallow dish and gently cover the entire pasta with the pesto sauce. Serve immediately on a dinner plate. I recommend a side of my garlic asparagus (look for my recipe under this title). :).
• Garnish and add sides to your liking. Enjoy!

PASTA WITH PESTO AND PEAS

Steps:

• Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
• Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
• Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
• Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.

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.

SILKY BLENDER PESTO PASTA SAUCE WITH FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• Add the basil leaves to a large bowl, then cover with cold water and let sit while you start the pesto. To a blender, add the pine nuts, garlic, pepper, 1/4 teaspoon salt, 1/4 pepper and half the olive oil. Turn the blender to high and process until the mixture is smooth and looks like a liquidy nut butter. Drain the basil leaves, but do not pat them dry. (The excess water will help create a smooth and silky sauce.) Add the basil leaves to the blender along with the remaining olive oil. Cover the blender and process until completely smooth. Add the cheeses and process until just combined. Set aside.
• Before draining the pasta, reserve 1 cup pasta water. Drain the pasta and add it back to the pasta pot. Add the pesto and 1/2 cup pasta water. Turn the heat to low and toss together until the sauce is silky and clinging to the pasta, adding more pasta water if necessary.
• Transfer the pasta to bowls and top with extra Parmesan. Serve.

PORCINI PESTO PASTA

Steps:

• For the pasta: Soak the dried porcini mushrooms in 1 cup hot tap water for 25 minutes to rehydrate.
• Lay the lasagna sheets out on a cutting board and cut into long strips about 1 1/2 centimeters (3/4-inch) wide.
• Meanwhile, in the bowl of a small food processor or a mortar and pestle, combine the basil, tarragon, Pecorino, walnuts and garlic and blitz to finely chop. Add the olive oil and season with salt and pepper and continue to blitz until well combined but still a bit textured.
• Heat the butter in a sauté pan over medium heat and add in the shallot. Season with salt and pepper and cook until tender and just slightly golden, about 3 minutes.
• Meanwhile, remove the porcini mushrooms from their liquid and reserve both. Gently squeeze the mushrooms to remove excess water and roughly chop. Add to the pan and continue to cook on medium heat until the mushrooms are lightly golden, about 2 to 3 minutes.
• Add the white wine and cook for 2 minutes, or until most of the wine has been absorbed. Pour 1/2 cup of the porcini steeping liquid into the pan, being careful to leave any grit that may have settled at the bottom of the liquid behind and discard the rest. Simmer until the liquid has reduced by about half.
• Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta for 2 to 3 minutes, or just until al dente. Reserving approximately 1 cup of cooking liquid, transfer the pasta from the pot directly into the mushroom mixture and stir in the herby pesto. Add a few tablespoons of the pasta cooking liquid to bring everything together and turn the heat down to low and allow the pasta to keep warm while you make the crunchy topping.
• For the topping: Melt the butter in a small skillet over medium-high heat. Add in the panko and cook, stirring constantly, until golden and crisp, about 1 minute. Transfer the panko to a small bowl and allow it to cool slightly before tossing in the Pecorino, lemon zest and herbs. Then season to taste with salt and pepper.
• Add a splash more of the pasta cooking liquid to the pasta if it seems a bit thick. Serve immediately sprinkled with the topping and additional Pecorino, if desired.

PASTA CON PESTO SICILIANO

Steps:

• Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
• Heat about 1-inch of oil in a large saute pan to 350 degrees F.
• In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
• When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
• Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
• Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
• Pasta:
• 3 cups flour "00" or fine ground semolina
• 2 teaspoons salt
• 3 large eggs
• Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.

PASTA WITH PESTO AND PARMESAN

Steps:

• Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.
• While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.
• With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
• Season with salt and freshly ground black pepper, to taste.
• Toss the pesto through the hot pasta until it is thoroughly distributed.
• Garnish with shavings of fresh Parmesan.

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.

PASTA WITH CILANTRO PESTO AND BARLEY

Steps:

• In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
• Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
• In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

RED PEPPER PESTO PASTA

Steps:

• Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
• Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.

PASTA WITH CHOPPED PESTO AND PEAS

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.

HEAVENLY PASTA WITH PESTO!

Steps:

• Put into a food processor with metal blade first 4 ingredients, Pulse to blend.
• Slowly add oil through feed tube pulsing to make a nice paste.
• Toss into cooked pasta.

PASTA WITH RICOTTA PESTO

Steps:

• In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
• Add ricotta cheese and process using on/off turns until blended.
• Pour pasta in serving dish and pour pesto over and then top with tomatoes.
• Sprinkle with grated cheese.
• Serve with grated cheese.