SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.
Provided by David Tanis
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
- Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
- While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
- Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
- Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.
SPAGHETTI PESTO
Here's the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.
Provided by Sonja Overhiser
Categories Main Dish
Time 20m
Number Of Ingredients 6
Steps:
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Just before draining, reserve 1 cup pasta water! Then drain the pasta.
- Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does (the salt content in purchased pesto brands varies, as well as the amount of salt you used in the pasta water). Serve immediately.
- Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.
Nutrition Facts : Calories 464 calories, Sugar 2.6 g, Sodium 274.2 mg, Fat 16.2 g, SaturatedFat 2.6 g, TransFat 0.1 g, Carbohydrate 65 g, Fiber 3.1 g, Protein 13.1 g, Cholesterol 0 mg
SPAGHETTI WITH PECAN-HERB PESTO
"Pecans add a nutty sweetness to this pesto."
Provided by Geoffrey Zakarian
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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.
SPAGHETTI WITH SICILIAN PESTO
A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper the bite of the more assertive ingredients, resulting in a delightfully sweet-and-sour flavor profile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
- Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.
PARSLEY PEPITA PESTO
Provided by Ian Knauer
Categories Sauce Food Processor Quick & Easy Parmesan Pumpkin Healthy Parsley Seed Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.
PEPITA PESTO
A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 3 g, Fat 19.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 119.9 mg, Sugar 0.3 g
SPAGHETTI WITH MINT & PARSLEY PESTO
Recipe courtesy of Dave Lieberman and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto.html
Provided by Food.com
Categories Spaghetti
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
CILANTRO-PEPITA PESTO
This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. -Ami Okasinski, Memphis, Tennessee
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 82 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
More about "spaghetti with pepita pesto and cactus recipes"
ULTIMATE EASY BAKED SPAGHETTI - INSPIRED TASTE
From inspiredtaste.net
PESTO SPAGHETTI WITH SHRIMP - FEELGOODFOODIE
From feelgoodfoodie.net
SPAGHETTI WITH PARSLEY PESTO RECIPE | BON APPéTIT
From bonappetit.com
PESTO PASTA - WITH PLENTY OF PESTO SAUCE! | RECIPETIN EATS
From recipetineats.com
SPAGHETTI IN PESTO SAUCE RECIPE - NDTV FOOD
From food.ndtv.com
EASY AND DELICIOUS SPAGHETTI PESTO WITH CLAMS RECIPE
From diyncrafts.com
SPAGHETTI IN PARSLEY PESTO - COOKING WITH SAPANA
From cookingwithsapana.com
SPAGHETTI WITH PEPITA PESTO AND CACTUS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPAGHETTI WITH BASIL PESTO SAUCE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
PESTO WITH PUMPKIN SEEDS (PEPITA PESTO) - MIDWEXICAN
From midwexican.com
BEST PESTO PASTA (RECIPE & TIPS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST SPAGHETTI WITH LEMON PESTO RECIPE - HOW TO MAKE SPAGHETTI …
From 177milkstreet.com
SPAGHETTI WITH COCKTAIL TOMATOES AND PESTO - BOSSKITCHEN
From bosskitchen.com
SPAGHETTI SQUASH WITH KALE-PEPITA PESTO | THE CLASSICAL KITCHEN
From classicalkitchen.com
SPAGHETTI WITH ROASTED GARLIC PESTO - LIDIA
From lidiasitaly.com
SPAGHETTI AND PESTO TRAPANESE - LIDIA
From lidiasitaly.com
SPAGHETTI WITH PEA PESTO - EASY AND DELICIUOS - FUSS FREE FLAVOURS
From fussfreeflavours.com
CILANTRO-PEPITA PESTO WITH SQUASH RIBBONS - COOKIE AND KATE
From cookieandkate.com
PEPITA PESTO ON SPAGHETTI SQUASH – TRUST IN KIM (SHE WILL GUIDE THEE)
From trustinkim.com
SPAGHETTI SQUASH WITH VEGAN BROCCOLI PEPITA PESTO
From stephanieleach.com
PESTO PASTA RECIPES | ALLRECIPES
From allrecipes.com
PASTA WITH PEPITA & CILANTRO PESTO SAUCE | MAGGI
From goodnes.com
SPAGHETTI WITH FRESH PESTO - BETTER HOMES & GARDENS
From bhg.com
SPAGHETTI PARSLEY PESTO PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PESTO SQUASH NOODLES AND SPAGHETTI - COOKIE AND KATE
From cookieandkate.com
PEPITA PESTO | MCCORMICK GOURMET
From mccormick.com
SPAGHETTI WITH PARSLEY ALMOND PESTO RECIPE - FOOD & WINE
From foodandwine.com
CILANTRO-PEPITA PESTO WITH SQUASH RIBBONS RECIPE - RECIPES.NET
From recipes.net
SPAGHETTI WITH GARLIC SCAPE PESTO WITH TOMATOES - SKINNYTASTE
From skinnytaste.com
PIN ON RECIPES, ENTREES
From pinterest.com
PESTO SPAGHETTI - MEALTHY.COM
From mealthy.com
PIN ON LUNCH & DINNER RECIPES - PINTEREST.COM
From pinterest.com
PEPITA BASIL PESTO - MY CASUAL PANTRY
From mycasualpantry.com
RECIPE: TOASTED PEPITA PESTO - BON APPéTIT MANAGEMENT CO.
From bamco.com
LIGURIAN PESTO WITH SPAGHETTI RECIPE | BON APPéTIT
From bonappetit.com
MEXICAN PASTA WITH CILANTRO PEPITA PESTO - BURRATA & BHATURAS
From burrataandbhaturas.com
SPAGHETTI WITH PEPITA PESTO AND CACTUS – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love