FETTUCCINE WITH CREAMY PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
CREAMY PESTO SHRIMP
One of our family's favorites, it's also great when made with crab meat instead of the shrimp.
Provided by Loretta Buffa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g
CREAMY PESTO PASTA BAKE RECIPE BY TASTY
Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
- Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
- Halve cherry tomatoes.
- In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
- Top with grated parmesan and mozzarella balls.
- Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
- Garnish with additional parmesan and fresh basil. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams
CREAMY AVOCADO PESTO PASTA
The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
- Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
- Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.
CREAMY RAMP PESTO PASTA
Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it's quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.
Provided by Kim Severson
Categories pastas, main course, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
- Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color.
- Add the blanched leaves to a food processor with 1/4 of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.)
- Place the ricotta or mascarpone in large mixing bowl.
- Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 414 milligrams, Sugar 4 grams
EASY CREAMY PESTO
I use pre-made or prepared pesto. Pesto concentrate also works great. Very simple and really tasty sauce. Great over pasta, veggies, and chicken. Enjoy!
Provided by sarah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
- Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.5 g, Cholesterol 105.3 mg, Fat 35.4 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 20.2 g, Sodium 740 mg, Sugar 0.1 g
SIMPLE CREAMY PESTO PASTA
Make and share this Simple Creamy Pesto Pasta recipe from Food.com.
Provided by Neonprincess
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put pasta on to boil.
- While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
- Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
- Stir in stock and milk and cook, stirring frequently, until sauce thickens.
- Add the mushrooms, proscuitto and cheese.
- Stir until cheese is melted.
- Add the pesto, salt and pepper.
- Toss hot pasta with sauce and serve immediately.
Nutrition Facts : Calories 645, Fat 18.7, SaturatedFat 10.3, Cholesterol 44.3, Sodium 284, Carbohydrate 107.6, Fiber 14.1, Sugar 1.1, Protein 15
CREAMY PESTO PASTA
A basic pasta recipe for when you are in a hurry.
Provided by Raradidi
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter over medium heat and add the meat. Fry until browned all over.
- Add the pesto and mix well. At this point you may add the spinach in the quantity you wish if you choose to.
- Add 2 or 3 tbs double cream depending on your preference. Add the chicken stock as well and give it a good stir. Taste and adjust the salt and add pepper if desired.
- Add to the cooked pasta and mix well. You can add cheese either before adding the mix to the pasta or after, it's up to you.
CREAMY PESTO CHICKEN PASTA
Make and share this Creamy Pesto Chicken Pasta recipe from Food.com.
Provided by Kaitrin
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
- Add chicken, whipping cream, salt, and pepper (to taste).
- Let sauce simmer until slightly thickened, about 5 minutes.
- Add pesto and parmesan. Stir until creamy and thickened.
- Pour pasta, sprinkle desired amount of parmesan over dish.
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- When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you'd like.)
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- When the water is boiling, salt the water and add the pasta. Cook according to manufacturers instructions.
- Heat a large skillet over low heat. As it is heating up, add in 3 tablespoons of butter, then grate the garlic on the butter as it is melting. As soon as you’ve grated the garlic, turn the heat up to medium high heat, and stir for 1 minute until the butter is melted and the garlic is fragrant.
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- Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.
- While pasta is cooking, in a food processor add the basil leaves, garlic cloves, pine nuts, cheese, salt/pepper. Pulse until all ingredients are chopped. On high, slowly pour in the olive oil through the spout. Open and scrape the sides with a spatula to get any leaves that might have been stuck. Blend again and add additional 2 tbsp olive oil. Taste and adjust seasoning if necessary. (To stop here and store pesto, see note #5)
- In a large skillet with high walls over medium heat, melt 2 tbsp unsalted butter, add in the pesto, and stir to combine. Add in the 3 tbsp of heavy cream and crushed red pepper flakes (optional, if you do not like spicy then omit). Whisk together until the sauce is smooth and fully combined. Lower heat to simmer.
- Add in the cooked/drained pasta into the pesto sauce and using tongs, carefully toss to coat the pasta. Add in 2-3 tbsp of reserved pasta water until the pasta is fully coated with the sauce and silky.
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Cuisine ItalianCategory Pasta, Main CourseServings 2Total Time 25 mins
- Bring a pot of water to rolling boil. Season with salt. Add pasta and cook as per package directions. While pasta is cooking, heat 1/2 tbsp oil in a saute pan. When oil is hot, add onion strings and cook until brown and caramelized (about 4-5 minutes). Drain on paper towel and set aside.
- Wipe excess oil from the saute pan, and keep heat on. (Since pesto already has oil, I don't use additional oil to cook pesto.) Add pesto and heat until warm through (about 2-3 minutes). Don't cook for long or pesto turns very dark and does not taste fresh.
- Add cooked pasta, half of the parmesan cheese, then coat pasta in the pesto-cream sauce gently.
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