Pasta With Creamy Leek And Garlic Pesto Recipes

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PASTA WITH GARLIC-SCAPE PESTO



Pasta with Garlic-Scape Pesto image

Provided by Ian Knauer

Categories     Cheese     Garlic     Nut     Parmesan     Tree Nut     Pistachio     Fall     Spring     Healthy

Yield Serves 6 to 8 (makes 1 1/2 cups pesto)

Number Of Ingredients 7

For the pesto
10 large garlic scapes
1/3 cup unsalted pistachios
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
1 pound spaghetti

Steps:

  • Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
  • In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

SPAGHETTI WITH LEEKS, PEAS & PESTO



Spaghetti with leeks, peas & pesto image

Add some veg to pasta and pesto for a cheap, healthy springtime supper dish

Provided by Mary Cadogan

Categories     Dinner, Pasta

Time 25m

Number Of Ingredients 6

175g spaghetti
140g frozen pea
1 tbsp olive oil
2 large trimmed leeks (about 250g), thinly sliced
1 tbsp basil pesto
freshly grated parmesan (or vegetarian alternative), to serve (optional)

Steps:

  • Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.
  • Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

Nutrition Facts : Calories 447 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.11 milligram of sodium

GARLIC AND LEEK DITALINI



Garlic and Leek Ditalini image

While the small tubular Ditalini pasta isn't usually eaten on its own, it works well here with a number of strong flavors and a creamy sauce.

Provided by Ryan MacMichael

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 30m

Yield 4

Number Of Ingredients 7

8 ounces ditalini pasta
2 tablespoons butter
½ cup chopped leek
1 clove garlic, minced
½ cup heavy cream
1 cup freshly grated Romano cheese
1 pinch black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.

Nutrition Facts : Calories 485 calories, Carbohydrate 45.7 g, Cholesterol 87 mg, Fat 25.7 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 415 mg, Sugar 2.2 g

PASTA WITH CREAMY LEEK AND GARLIC PESTO



PASTA WITH CREAMY LEEK AND GARLIC PESTO image

Categories     Pasta     Casserole/Gratin

Yield 4

Number Of Ingredients 9

3 tablespoons extra virgin olive oil, or as needed
4 ounces bacon, chopped
4 or 5 garlic cloves, thinly sliced
About 1 1/2 pounds leeks (2 or 3 large), trimmed, well rinsed, and chopped
Salt
1 egg
1 cup chopped fresh parsley leaves, plus more for garnish
Black pepper
8 ounces any pasta.

Steps:

  • . Heat 1 tablespoon of the oil in a medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8 to 10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels. 2. Turn the heat to medium. Add the garlic and leeks to the skillet, along with another tablespoon or so of oil if needed to keep things from sticking, and cook, stirring occasionally, until very soft, 20 to 30 minutes. 3. Meanwhile, bring a large pot of water to a boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley and a sprinkling of salt and pepper. Process, stopping to scrape down the sides of the container if necessary. Return the purée to the skillet, off heat. 4. Cook the pasta in the boiling water until it's tender but not mushy, then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium, add about 1/4 cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

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