Perfect Pesto Pasta Recipes

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JUICY PESTO PASTA!



JUICY Pesto Pasta! image

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

Categories     Mains     Pasta

Number Of Ingredients 5

1 quantity homemade pesto ((Note 1))
300 - 350 g / 10 - 12 oz pasta of choice ((ziti, penne and spaghetti are my favourites, Note 2))
2 tsp salt
3/4 cup pasta cooking water
Parmesan, for serving

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.

PERFECT PESTO PASTA



Perfect Pesto Pasta image

The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Basil     Parmesan     Pine Nut     Quick & Easy     Summer     Soy Free     Peanut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 8

1/2 cup pine nuts
2 garlic cloves, finely grated
3 oz. Parmesan, grated, plus more shaved for serving
6 cups basil leaves (from about 3 bunches)
3/4 cup extra-virgin olive oil
1 tsp. kosher salt, plus more
12 oz. dried long pasta
2 Tbsp. unsalted butter, cut into pieces

Steps:

  • Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Transfer to a food processor and let cool, 5-7 minutes.
  • Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.
  • Divide pasta among bowls. Top with shaved Parmesan.
  • Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.

PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA



Pesto Pasta Recipe with Tomatoes and Mozzarella image

Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 8

2 lb small tomatoes (halved)
Kosher salt and black pepper
2 garlic cloves (minced)
Extra virgin olive oil
1 lb thin spaghetti
1 cup basil pesto (I used this homemade pesto recipe)
6 oz fresh baby mozzarella
Fresh basil (for garnish)

Steps:

  • Heat the oven to 450 degrees F and arrange a rack in the middle.
  • In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
  • While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
  • Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
  • Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.

Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving

MAYA'S PERFECT PESTO PASTA SALAD



Maya's Perfect Pesto Pasta Salad image

My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.

Provided by mpkneip

Categories     Salad     100+ Pasta Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package corkscrew-shaped pasta (fusilli)
¾ cup chopped fresh basil
¾ cup shredded Parmesan cheese
⅓ cup pine nuts
⅓ cup extra-virgin olive oil
1 clove garlic, diced
½ cup finely diced red onion
½ cup finely diced radicchio
1 tablespoon mayonnaise, or to taste
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
  • Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 488.6 calories, Carbohydrate 57.6 g, Cholesterol 8.1 mg, Fat 22.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 4.7 g, Sodium 214.2 mg, Sugar 3.4 g

AUTHENTIC ITALIAN PESTO PASTA



Authentic Italian Pesto Pasta image

This is a fantastic Italian pasta meal -great for family, great for guests! It has beautiful presentation with very little behind the scenes preparation. And the the flavors with have your friends and family raving!

Provided by Adopted Parisian

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

32 ounces pasta (I prefer whole wheat)
2 tablespoons olive oil
1/4 teaspoon salt
7 ounces pesto sauce
2 cups chicken breasts
2 cups sun-dried tomatoes
2 tablespoons chopped garlic
1/2 cup crumbled feta cheese

Steps:

  • Boil pasta with olive oil and salt as directed by package.
  • While pasta is cooking, cook chicken and chop into bite-sized pieces.
  • Chop each tomato into thirds.
  • Toss chicken and tomato with chopped garlic.
  • When pasta is done toss in chicken and tomato mixture.
  • Drizzle with pesto sauce and toss lightly.
  • Serve family style in large bowl, sprinkled with crumbled feta.

Nutrition Facts : Calories 687.3, Fat 10, SaturatedFat 3, Cholesterol 11.1, Sodium 621.7, Carbohydrate 125, Fiber 7.1, Sugar 10, Protein 24.3

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