Spaghetti With Basil Pistachio Pesto Food
PISTACHIO PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
ORECCHIETTE WITH BASIL AND PISTACHIO PESTO AND GREEN AND YELLOW BEANS
The small ear-shaped pasta provides hollows for the delicious sauce to settle into. I've combined pasta, pesto and green beans before, but I've never used orecchiette, the small ear-shaped pasta. I cut the beans into small lengths so that everything is bite-size. I love the way the pesto settles into the little hollows of the orecchiette.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.
- Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.
- When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 448 milligrams, Sugar 5 grams
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- Bring water for pasta to rolling boil. Season with salt. In boiling water, add pasta and cook per package directions (about 8-10 minutes or until al-dente).
- In food processor jar, add pesto ingredients except olive oil. With motor running on low, add olive oil in slow stream until pesto is fine pureed and creamy. Taste and adjust seasoning.
- While pasta is cooking, remove pesto from jar, transfer 1/3 cup to a wide bowl and keep rest refrigerated in air-tight container for later use.
- Warm olive oil in a shallow pan, add chopped garlic and let it perfume the oil (30 seconds). Don't let garlic burn or it will taste bitter.
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