PESTO PASTA & POTATOES
Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. -Laura Flowers, Moscow, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.
Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
BEST EVER PESTO & POTATO PASTA
A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together
Provided by Barney Desmazery
Categories Main course
Time 31m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
BEST-EVER PESTO PASTA
Have some extra ham from the holiday meal? Then try this delicious blend of ham, pasta and vegetables in creamy pesto sauce. This dish is so good, you'll never think of this meal as leftovers. Source: Very Best Baking
Provided by Barenakedchef
Categories Ham
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266.3, Fat 8.3, SaturatedFat 3.6, Cholesterol 36.3, Sodium 70.3, Carbohydrate 32.2, Fiber 3, Sugar 1.6, Protein 15.9
QUICK PENNE PESTO WITH TOMATOES
Ready Pasta Penne combines with basil pesto, cherry tomatoes, and fresh mozzarella to make this classic Italian dish that's just as tasty as it is timesaving.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 5m
Yield 2
Number Of Ingredients 7
Steps:
- Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
- Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
- Top with basil and pine nuts.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.7 g, Cholesterol 24.1 mg, Fat 13.9 g, Fiber 4.7 g, Protein 18 g, SaturatedFat 5 g, Sodium 406.2 mg, Sugar 3.2 g
PESTO PASTA
Easy to make, but full of flavor! Good hot or cold.
Provided by Lauren
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
- In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g
PERFECT PESTO PASTA
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Basil Parmesan Pine Nut Quick & Easy Summer Soy Free Peanut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 8
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.
SMALL BATCH DILL PESTO
Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I used a small bunch of dill.
Provided by lutzflcat
Categories Pesto Sauce
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
- Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
- If not serving immediately, store the pesto in an airtight container and chill until ready to use.
Nutrition Facts : Calories 168 calories, Carbohydrate 4.8 g, Cholesterol 2.2 mg, Fat 16.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 175.2 mg
FABULOUS PESTO PASTA SALAD
This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!
Provided by ERILEY
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
PESTO PASTA
An easy-to-make pasta dish that is ready to eat in less than 30 minutes. The amounts of cream, sun-dried tomato, feta cheese and olives can be varied to your taste.
Provided by louisette69
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, combine pesto, cream and sun-dried tomatoes in a saucepan. Bring almost to a boil, then lower to a gentle simmer. Add the feta cheese and olives after 3-5 minutes. Keep sauce warm until pasta is ready.
- Drain pasta when it is al dente. Combine the pasta and sauce. Stir well and serve.
Nutrition Facts : Calories 527.3, Fat 15.9, SaturatedFat 9, Cholesterol 48.6, Sodium 895.6, Carbohydrate 79.2, Fiber 6, Sugar 11.9, Protein 19.1
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- Fill medium sized pot with water and bring to a boil. Add 2 tsp of kosher salt, add the potatoes and cook until tender, but al dente, about 20 minutes. Set aside to drain in colander.
- To prepare the pesto, add basil leaves to a food processor, along with parsley, garlic, olive oil, walnuts and process by pulsing until a paste forms.. Add lemon juice and transfer mixture to a medium sized bowl; give it a stir. Add grated Pecorino cheese (a little at a time, tasting in between for taste and texture since you may not want to use all the cheese) and gently stir until well-blended. Taste and add more olive oil and or cheese until desired taste and consistency. Note: Flavors might be a little intense at first. If preferred, make a day ahead and refrigerate in air tight container to give flavors a chance to blend and mellow. Optional: For a less pungent garlic flavor, sauté the garlic in a little olive oil for about two minutes before processing the pesto.
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