JUICY PESTO PASTA!
Recipe video above. This is how to make a great pesto pasta that's slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water - it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with homemade pesto for the best flavour.
Provided by Nagi
Number Of Ingredients 5
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.
MY FAVORITE PESTO RECIPE
This is the best pesto recipe I've found yet. It's the perfect ratio of basil, pine nuts, garlic and Parmesan/Romano cheese.
Provided by E.A.4957
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
- Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
- Pour in 1/2 cup olive oil and mix well.
- Set aside.
- Cook pasta in 4 quarts of water until very al dente.
- Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
- Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
- Mix reserved pesto with pasta.
- Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
- Serve at room temperature.
Nutrition Facts : Calories 652.9, Fat 38.3, SaturatedFat 7, Cholesterol 14.7, Sodium 240.4, Carbohydrate 60.1, Fiber 3.3, Sugar 2.7, Protein 18.4
MY FAVORITE PESTO PASTA
I was given a pasta cookbook 10 years ago at our wedding and this is the only recipe worth making! LOVE IT and it's so quick!
Provided by Chef Lindsay
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel garlic and process in a food processor with a little salt and pine nuts until broken up. Add basil leaves and continue mixing to a paste.
- Gradually add olive oil, little by little, until the mixture is creamy and thick. Sometimes I even add LESS oil if I'm feeling more health conscious :).
- Beat in the butter and season with black pepper. Beat in the cheese.
- Cook pasta in boiling salted water, according to package directions, until al dente. Drain well.
- Toss the pasta with half the pesto and serve in warm bowls, with remaining pesto sauce spooned over the top.
- You can also store the pesto sauce in a jar, with a layer of olive oil on top, in the fridge.
Nutrition Facts : Calories 867.8, Fat 62.4, SaturatedFat 14.2, Cholesterol 34.9, Sodium 82.8, Carbohydrate 71.3, Fiber 10.4, Sugar 0.7, Protein 11.5
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