Best Ever Pesto Pasta Recipes

PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA

Steps:

• Heat the oven to 450 degrees F and arrange a rack in the middle.
• In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
• While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
• Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
• Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.

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.

BEST EVER PESTO & POTATO PASTA

Steps:

• KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
• Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
• Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
• Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
• Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.

PERFECT PESTO PASTA

Steps:

• Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Transfer to a food processor and let cool, 5-7 minutes.
• Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.
• Divide pasta among bowls. Top with shaved Parmesan.
• Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.

PESTO PASTA RECIPE BY TASTY

Steps:

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

AUTHENTIC ITALIAN PESTO PASTA

Steps:

• Boil pasta with olive oil and salt as directed by package.
• While pasta is cooking, cook chicken and chop into bite-sized pieces.
• Chop each tomato into thirds.
• Toss chicken and tomato with chopped garlic.
• When pasta is done toss in chicken and tomato mixture.
• Drizzle with pesto sauce and toss lightly.
• Serve family style in large bowl, sprinkled with crumbled feta.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

BEST-EVER PESTO PASTA

Steps:

• COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot.
• MEANWHILE, COMBINE evaporated milk, cheese, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
• POUR cheese sauce over pasta and vegetables. Add ham; stir until combined.