Bon Appetit Pesto Pasta Recipes
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.
RED PESTO RIGATONI
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Provided by Molly Baz
Categories Bon Appétit Dinner Lunch Pasta Anchovy Garlic Walnut Peanut Free Chile Pepper Parmesan
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
- Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
- Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.
- Do Ahead: Pesto can be made 5 days ahead. Cover and chill.
CLASSIC PESTO
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Sauce No-Cook Low Carb Parmesan Basil Pine Nut Summer Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
WHITE PESTO PASTA
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Provided by Carla Lalli Music
Categories Bon Appétit Pasta Dinner Walnut Ricotta Parmesan Oregano Olive Oil Vegetarian Soy Free Peanut
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.
- Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
- Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it's okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
- Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.
TAGLIATELLE WITH FRESH CORN PESTO
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.
Provided by Ian Knauer
Categories Pasta Appetizer Quick & Easy High Fiber Dinner Parmesan Pine Nut Corn Summer Bon Appétit Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
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BROCCOLI PESTO PASTA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (70)Estimated Reading Time 1 minServings 2
- Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
- Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to pot.
- While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
- Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.
KALE PESTO WITH PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (143)Estimated Reading Time 5 minsServings 4
- Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
- Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
- Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.
RED PESTO PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (54)Servings 4
- Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until walnuts are deeply golden and garlic is just beginning to turn golden, 4–5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Remove pan from heat and let cool 5 minutes.
- Transfer walnut mixture (including the oil) to a food processor. Add chiles, lemon juice, 3 oz. Parmesan, and ½ tsp. salt. Pulse until a thick paste forms.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
- Scrape pesto into a large bowl and add butter, then pasta and ½ cup pasta cooking liquid. Using tongs, toss pasta vigorously, adding more pasta cooking liquid if needed (you may not need all of it), until glossy and well coated with sauce.
WHITE PESTO PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (119)Servings 4
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.
- Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
- Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it’s okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
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