PESTO PASTA
Easy to make, but full of flavor! Good hot or cold.
Provided by Lauren
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
- In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g
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.
PERLINI PASTA WITH PESTO
This is a wonderful, light pasta that can be purchased at specialty stores like Trader Joes's, Whole Foods or Bristol Farms. They look like little purses or pockets. I love working with this pasta, because the nooks in the top of the pasta, hold the pesto sauce very nicely. This is my original recipe! Enjoy! The pasta not only tastes good, it is a conversation piece!
Provided by Heather Moloian
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil. Meanwhile in a food processor, prepare the pesto sauce.
- In a food processor, combine the nuts and garlic. Process to chop coarsely. Add the basil and olive oil and process to a coarse paste. Add the cheese and process briefly, just to incorporate it. The pesto should be fairly smooth, but have texture. Season with salt to your desired taste.
- Put the perlini pasta in a large shallow dish and gently cover the entire pasta with the pesto sauce. Serve immediately on a dinner plate. I recommend a side of my garlic asparagus (look for my recipe under this title). :).
- Garnish and add sides to your liking. Enjoy!
PASTA CON PESTO SICILIANO
Steps:
- Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
- Heat about 1-inch of oil in a large saute pan to 350 degrees F.
- In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
- When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
- Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
- Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
- Pasta:
- 3 cups flour "00" or fine ground semolina
- 2 teaspoons salt
- 3 large eggs
- Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.
PORCINI PESTO PASTA
Steps:
- For the pasta: Soak the dried porcini mushrooms in 1 cup hot tap water for 25 minutes to rehydrate.
- Lay the lasagna sheets out on a cutting board and cut into long strips about 1 1/2 centimeters (3/4-inch) wide.
- Meanwhile, in the bowl of a small food processor or a mortar and pestle, combine the basil, tarragon, Pecorino, walnuts and garlic and blitz to finely chop. Add the olive oil and season with salt and pepper and continue to blitz until well combined but still a bit textured.
- Heat the butter in a sauté pan over medium heat and add in the shallot. Season with salt and pepper and cook until tender and just slightly golden, about 3 minutes.
- Meanwhile, remove the porcini mushrooms from their liquid and reserve both. Gently squeeze the mushrooms to remove excess water and roughly chop. Add to the pan and continue to cook on medium heat until the mushrooms are lightly golden, about 2 to 3 minutes.
- Add the white wine and cook for 2 minutes, or until most of the wine has been absorbed. Pour 1/2 cup of the porcini steeping liquid into the pan, being careful to leave any grit that may have settled at the bottom of the liquid behind and discard the rest. Simmer until the liquid has reduced by about half.
- Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta for 2 to 3 minutes, or just until al dente. Reserving approximately 1 cup of cooking liquid, transfer the pasta from the pot directly into the mushroom mixture and stir in the herby pesto. Add a few tablespoons of the pasta cooking liquid to bring everything together and turn the heat down to low and allow the pasta to keep warm while you make the crunchy topping.
- For the topping: Melt the butter in a small skillet over medium-high heat. Add in the panko and cook, stirring constantly, until golden and crisp, about 1 minute. Transfer the panko to a small bowl and allow it to cool slightly before tossing in the Pecorino, lemon zest and herbs. Then season to taste with salt and pepper.
- Add a splash more of the pasta cooking liquid to the pasta if it seems a bit thick. Serve immediately sprinkled with the topping and additional Pecorino, if desired.
PASTA WITH PESTO AND PARMESAN
Make and share this Pasta With Pesto and Parmesan recipe from Food.com.
Provided by louisette69
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pan of rapidly boiling water until "al dente". Drain and return to the pan.
- While the pasta is cooking, mix the pine nuts, fresh basil leaves, garlic and Parmesan in a food processor until finely chopped.
- With the motor running, add the extra virgin olive oil in a slow stream until a smooth paste is formed.
- Season with salt and freshly ground black pepper, to taste.
- Toss the pesto through the hot pasta until it is thoroughly distributed.
- Garnish with shavings of fresh Parmesan.
Nutrition Facts : Calories 753.3, Fat 36.5, SaturatedFat 5.5, Cholesterol 5.5, Sodium 104.4, Carbohydrate 87.6, Fiber 4.4, Sugar 3.5, Protein 19.3
PESTO SPAGHETTI
Fresh parsley, Parmesan cheese and a variety of herbs pack plenty of flavor into this well-seasoned side dish. Jeanette Simec from Ottawa, Illinois shares the recipe for this quick and pleasing pasta toss.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain. , Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat.
Nutrition Facts : Calories 328 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 479mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.
PESTO PASTA RECIPE BY TASTY
Here's what you need: bow tie pasta, pesto, fresh mozzarella cheese, cherry tomato
Provided by Hannah Williams
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl.
- Serve with a hard-boiled egg and sliced bell pepper.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 88 grams, Fat 16 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams
PERFECT PESTO PASTA
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
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.
PASTA WITH PESTO
Categories Pasta Quick & Easy Basil Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 4
Steps:
- Put pesto in a large bowl. Cook linguine or spaghetti until al dente. Whisk about 1/3 cup pasta cooking water into pesto. Add drained pasta to thinned pesto with salt and pepper to taste and toss well. Serve with additional Parmigiano-Reggiano.
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
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