Spaghettoni Al Pesto Recipes

SPAGHETTI PESTO

Spaghetti Pesto image

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

Time 20m

Number Of Ingredients 6

Ingredients

12 ounces spaghetti or bucatini pasta
1/2 to 2/3 cup basil pesto*
1/2 cup pasta water, plus more as needed
Kosher salt
1 large handful fresh basil leaves, to garnish (optional)
Parmesan cheese, to garnish (optional)

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

SPAGHETTONI AL PESTO

Spaghettoni Al Pesto image

From Ina Garten Barefoot Contessa Parties. See my posted menu Ina Garten - "Outdoor Grill". RZ does not recognize spaghettoni!

Provided by keeney

Categories < 30 Mins

Time 17m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon olive oil
1 teaspoon kosher salt
1 lb spaghetti
1 1/2 cups pesto sauce, recipe on separate entry

Steps:

Splash some oil in a huge pot of salted boiling water and add pasta. Cook spaghettoni for 10-12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with pesto to coat each strand. Tase for seasoning and serve hot or at room temperature.

Nutrition Facts : Calories 301.9, Fat 3.4, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 56.8, Fiber 2.4, Sugar 1.4, Protein 9.9

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