Pesto Garden Pasta For The Whole Family Recipe By Tasty Food

PESTO PASTA RECIPE BY TASTY

Steps:

• Mix all ingredients in a bowl.
• Serve with a hard-boiled egg and sliced bell pepper.
• Enjoy!

PESTO TWIST PASTA RECIPE BY TASTY

Steps:

• Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
• Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
• Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
• Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
• Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
• Drain the pasta and transfer to large bowl or pan.
• Add pesto and a splash of pasta water, stirring to incorporate.
• Add parmesan and another splash of pasta water.
• Top off with more cheese and basil before serving.
• Enjoy!

GARDEN PASTA AND PESTO CHICKEN SALAD

Steps:

• Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
• Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
• Refrigerate several hours or until chilled.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

PESTO GARDEN PASTA FOR THE WHOLE FAMILY RECIPE BY TASTY

Steps:

• Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
• Cook the pasta according to the package instructions.
• Drain and transfer the pasta to a large serving bowl.
• Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
• Pour the pesto sauce over the pasta.
• Toss the ingredients together.
• Serve warm in a bowl.
• Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

WHOLE WHEAT PASTA WITH PESTO AND GREEN BEANS

Steps:

• Trim the green beans and cut them in half lengthwise. Bring a large pot of lightly salted water to a boil. Add green beans and cook 7 minutes or until almost cooked. Add pasta and cook until tender. Drain and transfer to a heated serving bowl. Dot with margarine and pour over the pesto sauce. Toss lightly and serve.
• Variation: Reduce the ammount of green beans by about 1/3 and add a couple of peeled and sliced potatoes.

MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
• Pour on the pesto, pasta, and chicken and stir to combine.
• Toss in the cherry tomatoes and give everything a stir to combine and warm through.
• Distribute pasta mixture evenly between 4 tupperware containers.
• Top with parsley for garnish.
• Can be refrigerated up to 4 days.
• Enjoy!

KALE PESTO WITH WHOLE WHEAT PASTA

Steps:

• Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
• Cook pasta in pot of boiling water, stirring occasionally, until al dente.
• Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
• Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

THREE-PEPPER PASTA WITH PESTO

Steps:

• Cook ziti as directed on package. Drain.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
• Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
• TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.