Yummy Pesto Pasta Dish Recipes

JUICY PESTO PASTA!

JUICY Pesto Pasta! image

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

Ingredients

1 quantity homemade pesto ((Note 1))
300 - 350 g / 10 - 12 oz pasta of choice ((ziti, penne and spaghetti are my favourites, Note 2))
2 tsp salt
3/4 cup pasta cooking water
Parmesan, for serving

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.

YUMMY PESTO PASTA DISH

Yummy Pesto Pasta Dish image

I don't remember where the combination came from for the recipe but I got a tub of the Buitoni Pesto Pasta (It's got a green lid) and forgot what I needed it for, and I saw "add to your favorite pasta" on the lid. I tried Penne, Spaghetti, Fettucini, Rotini, Elbow, and none of them worked right, I finally tried Farfalle(Bowtie) pasta. It worked amazing. I've had no one turn it down yet, even my picky cousins make it for themselves!

Provided by Luciana Ailith

Categories Low Cholesterol

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

0.5 (1 lb) box farfalle pasta (Bowtie)
0.5 (11 ounce) container of the buitoni brand pesto pasta
2 dashes red pepper flakes
1 tablespoon minced garlic
1 tablespoon roasted garlic (found it at Walmart, its the crunchy kind)
6 -7 pine nuts, toasted (optional)
1/4 cup grated parmesan cheese

Steps:

Get a pot of water boiling for the pasta, I eyeball it when filling it up.
Once water is boiling, add pasta, let cook for about 12 minutes, depending on the brand of Farfalle you use.
After the pasta is finished, drain it, and return it to the pot it was cooked it, make sure the heat is off underneath it. Add the pesto sauce into the pasta and stir until everything is pretty much covered. Add in everything else, and stir til its all combined. Top off with with the Cheese and enjoy!
NOTE: I've tried using other brands of the Pesto sauce, and I don't like them as much, the basil in the Buitoni is a sweet basil I believe. I don't recommend using a pesto paste either, it tastes very bitter.

PESTO TWIST PASTA RECIPE BY TASTY

Pesto Twist Pasta Recipe by Tasty image

Here's what you need: fusilli pasta, fresh basil leaf, garlic, pine nuts, extra virgin olive oil, water, salt, pepper, grated parmesan cheese

Provided by Jody Duits

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb fusilli pasta, or rotini pasta
2 cups fresh basil leaf, washed and thoroughly dried
1 clove garlic
¼ cup pine nuts
½ cup extra virgin olive oil
¼ cup water, cold
salt, to taste
pepper, to taste
½ cup grated parmesan cheese

Steps:

Cook fusilli ( or rotini) in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.
Scrape down the sides of processor bowl to ensure everything is being incorporated evenly.
Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.
Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)
Drain the pasta and transfer to large bowl or pan.
Add pesto and a splash of pasta water, stirring to incorporate.
Add parmesan and another splash of pasta water.
Top off with more cheese and basil before serving.
Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 86 grams, Fat 37 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams

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