Barilla Spaghetti With Artichoke And Pistachio Pesto Recipes

BARILLA® GLUTEN FREE SPAGHETTI WITH BLISTERED GRAPE TOMATOES, SPINACH & PARSLEY PESTO

Steps:

• Bring a large pot of water to a boil, season with salt.
• Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.
• Process until smooth to make pesto.
• Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.
• Cook pasta according to package directions.
• Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.

SPAGHETTI WITH ARTICHOKES & PESTO

Steps:

• Cook the spaghetti following pack instructions. Meanwhile, in a small bowl or jug, beat the eggs together with the milk, pesto, Parmesan, artichokes and seasoning.
• Heat a small pan on a medium heat and add the pine nuts. Toast for a few mins, shaking the pan occasionally, until they are pale golden. Keep your eye on them as they can catch and burn quickly.
• Once the pasta is cooked, drain in a colander and tip back into the pan. Put the pan onto a low heat and pour over the egg mixture, tossing together to coat all of the pasta in the sauce - take care not to heat it for too long or it will start to scramble.
• Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.

BARILLA® SPAGHETTI WITH ARTICHOKE AND PISTACHIO PESTO

Steps:

• Bring a large pot of water to a boil; season with salt.
• Saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. Set aside to cool.
• Process pistachios, garlic, Romano cheese, and parsley in a blender until smooth. Turn the blender off. Season with salt and black pepper. Add artichokes and remaining olive oil. Pulse a few times until a coarse consistency is reached.
• Cook pasta according to package directions. Drain pasta and reserve 1/2 cup of pasta cooking liquid.
• Toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

ARTICHOKE PESTO PASTA

Steps:

• In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
• Pour pine nuts into a small bowl and set aside.
• In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
• Process until purèed.
• In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
• Drain pasta and return to pan.
• Over medium heat, at 1/4 cup vegetable broth to pasta.
• Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
• Pour artichoke pesto over pasta.
• Sprinkle with parsley, pine nuts and red pepper flakes.
• Mix gently.
• Add remaining broth if seems dry.

PASTA WITH ARTICHOKES AND PARSLEY PESTO

Steps:

• Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
• Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
• Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.

BARILLA® SPAGHETTI WITH ARTICHOKE AND PISTACHIO PESTO

Steps:

• Bring a large pot of water to a boil; season with salt.
• Saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. Set aside to cool.
• Process pistachios, garlic, Romano cheese, and parsley in a blender until smooth. Turn the blender off. Season with salt and black pepper. Add artichokes and remaining olive oil. Pulse a few times until a coarse consistency is reached.
• Cook pasta according to package directions. Drain pasta and reserve 1/2 cup of pasta cooking liquid.
• Toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.