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.
PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA
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
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
PASTA VEGGIE MEDLEY
You won't waste a second making this delicious side dish. Cook the pasta while you're sauteing the vegetables, and they'll be done at the same time.-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 207 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
PESTO PASTA
Steps:
- For the walnut pesto: In a food processor, combine the arugula, basil, Parmesan, walnuts, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to blend. With the machine running, pour in the olive oil in a steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the salt and pepper if needed. Set aside. For the pasta: Bring a large pot of water to a boil and add salt. Add the pasta and cook until tender, stirring occasionally, about 11 minutes or according to the package directions. Drain the pasta, reserving 1 cup of the cooking liquid.
- In the meantime, heat a large saute pan over medium heat. Melt 1 tablespoon butter, add the olive oil and then stir in the sliced onions. Season with salt and pepper and cook, stirring frequently, until the onions begin to brown or caramelize, about 10 minutes.
- In the same pan, melt the remaining tablespoon of butter and add the mushrooms. Cook, stirring occasionally, until tender and brown, about 5 minutes.
- Add the drained pasta to the pan, along with the walnut pesto, Parmesan, lemon juice and reserved cooking liquid. Season with salt and pepper. Garnish with the roasted red peppers, lemon zest and Parmesan.
PESTO PASTA MEDLEY
This was a favorite recipe at the prep school where I used to work. I always receive complements and requests for the recipe.-Beth Lepore, Winchester, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Cook tortellini and spiral pasta according to package directions; drain and place in a large serving bowl. Add the artichokes, pesto, tomatoes and salt. Sprinkle with Parmesan cheese if desired. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 4g fiber), Protein 12g protein.
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