Pasta With Spicy Almond Or Hazelnut Pesto Recipes

SPICY PESTO PASTA SALAD

Steps:

• Make the pesto: Combine the olive oil, red pepper flakes, 1 clove garlic and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30 to 40 minutes (do not let the garlic burn). Strain the oil.
• Pulse the pine nuts, basil, arugula, parmesan, remaining 3 cloves garlic and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper.
• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with parmesan.

SMOKED ALMOND PESTO SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
• Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
• Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
• Divide pasta among bowls and garnish with additional cheese and basil.

EASY BASIL PESTO WITH ALMONDS

Steps:

• Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

SPICY RED PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

PASTA WITH PARSLEY & HAZELNUT PESTO

Steps:

• Cook the pasta in salted, boiling water according to pack instructions.
• Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
• Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

RED PEPPER & HAZELNUT PESTO PASTA

Steps:

• Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
• Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.