Nifs Pasta Alle Pesto Recipes

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.

ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)

Steps:

• Rinse the cherry tomatoes and basil leaves and pat them dry.
• Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
• With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
• To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
• Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

PASTA WITH UNPESTOED PESTO

Steps:

• Bring a large pot of salted water to the boil and then add the linguine. While the pasta is cooking, pour the olive oil into a large frying pan and throw in some peeled cloves of garlic. Cook over gentle heat until the garlic starts to turn light brown and its scent wafts upward. Remove the cloves from the pan and take the pan off the heat. Roughly chop or shred a mound of basil leaves, set aside. In a second dry frying pan, toast a handful or so of pine nuts. When the pasta is ready, drain it, toss it in the garlic-infused olive oil, and then transfer to a warm bowl. Grate over some Parmesan, then, using a vegetable peeler, shave in some pecorino and sprinkle with the toasted pine nuts. Toss well, throw over all but a small handful of the basil leaves, and turn again. Grate a little more cheese over and sprinkle with the remaining shredded basil leaves.

NIF'S SIMPLE PARMESAN PAPPARDELLE PASTA

Steps:

• Add chicken boullion to water and cook pappardelle as directed. Strain.
• Put pasta back into warm pot and toss with butter, parsley and parmesan.
• Salt and pepper to taste.

SIMPLE PESTO PASTA

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
• Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

LYNNE'S LINGUINE CON PESTO DI PISTACCHI

Steps:

• Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
• Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
• Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
• Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

PASTA WITH PESTO

Steps:

• Toast nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned and not burned. Pulse them in a food processor until chopped but not at all powdery.
• Wash the basil; dry it in a salad spinner. Put it in the food processor with the garlic and as much oil as you need to allow the machine to do its work. Process, adding salt, pepper and oil as needed. When the pesto is smooth and delicious, stir in or pulse in the cheese.
• Cook the pasta in boiling salted water until it's tender but not mushy. Dress with the pesto, thinning with a little of the cooking water if necessary. Serve immediately.

PESTO PASTA RECIPE BY TASTY

Steps:

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

PASTA WITH CHOPPED PESTO AND PEAS

Steps:

• Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
• As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
• Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
• Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.