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.
SPAGHETTI WITH BROCCOLI PISTACHIO PESTO
Steps:
- Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water. In a large sauté pan with a lid, add enough water to come 1/2-inch up the side. Bring the water to a boil, then reduce to a simmer. Add broccoli florets, cover the pan and steam until al dente (about 4 minutes), then drain. Set aside half of the cooked broccoli in a large mixing bowl, and transfer the other half to a blender along with olive oil, ½ cup parmesan, ½ cup pistachios, and the zest and juice of 1 lemon. Season with salt and pepper, and blend until a smooth sauce forms, adding up to ½ cup of water if the mixture is too thick to blend. To the large mixing bowl with the cooked broccoli florets, add cooked spaghetti and broccoli pesto. Toss everything together until the spaghetti is coated. To serve, top with the remaining ¼ cup parmesan and ¼ cup pistachios.
BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
CHICKEN BROCCOLI SPAGHETTI
Jeanette Fuehring's cheesy chicken and broccoli dish makes enough for two meals. "I serve one casserole for supper the night I make it and freeze the other for a quick dinner later," says the Concordia, Missouri cook.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 8
Steps:
- Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside., In a Dutch oven, bring 1 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Stir in the chicken, broccoli, pepper and spaghetti., Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly., To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through.
Nutrition Facts : Fat 28 g fat (14 g saturated fat), Cholesterol 117 mg cholesterol, Sodium 1,707 mg sodium, Carbohydrate 71 g carbohydrate, Fiber 3 g fiber, Protein 50 g protein.
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