Spaghetti With Basil Pistachio Pesto Recipes

SPAGHETTI WITH BASIL PISTACHIO PESTO RECIPE

Steps:

• Bring a large pot of salted water to boil for pasta. In a food processor, add basil, parsley, pistachios, garlic and salt. Turn on processor and add 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally. Add spaghetti to the boiling water and cook until al dente. Scrape half of the pesto into a large skillet over low heat and add 1 cup pasta water. Use a spider to drain pasta and transfer to the skillet. Drizzle with remaining 2 tablespoons olive oil and toss to coat the pasta with the pesto. Off heat, toss with the grated cheese. NOTE: This recipe makes twice the amount of pesto you will need for 1 pound of pasta. You can freeze half of the pesto for future use, just pack in a plastic container with a thin film of olive oil. Thaw in refrigerator before using. You can also cut the recipe in half if you just want enough for 1 pound of pasta.

SPAGHETTI WITH GARLIC AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.

SPAGHETTI WITH BASIL-PISTACHIO PESTO

Steps:

• Bring a large pot of salted water to a boil.
• Place basil, parsley, pistachios, garlic, and salt in the bowl of a food processor; pulse to combine. With the machine running, add 1 1/2 cups olive oil in a slow, steady stream. Process until a smooth paste forms, scraping down sides of bowl as necessary. Transfer half of the pesto mixture to a large skillet; reserve remaining pesto for another use.
• Add spaghetti to boiling water and cook, according to package directions, until al dente. Drain pasta, reserving 1 cup cooking liquid. Add cooking liquid to skillet along with pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil and sprinkle with cheese; toss to combine and serve.

SPAGHETTI WITH PECAN-HERB PESTO

Steps:

• Preheat the oven to 350 degrees F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool.
• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water.
• Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto.
• Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.