How To Make Pasta Pesto

Easy Pesto Pasta

This recipe for pesto pasta will teach you how to prepare it quickly and easily! It’s one of our favorite midweek dinners because of the vibrant, strong flavors. This year, the first snow fell in Chicago more earlier than usual. It was only the beginning of November, and we were on our way to an appointment. After a few minutes of snow, the scene changed from “very nice” to “wow, the snow is really pouring down!” We waited in the freezing car for much too long, bundled up in far too-light coats, peering at brake lights and a gloomy sky.

We arrived at our destination – an industrial area in the Pullman district, where Gotham Greens is located on the roof of the Method manufacturing factory, which was our destination.

We were given a tour of their rooftop greenhouse, and despite the fact that it was bitterly cold and nasty outside, it was pleasantly warm and sunny on top.

With a fridge full of greens and a cupboard bare of anything else, I whipped up my go-to quickeasy dinner: this five-minute pesto pasta, which took less than five minutes to prepare.

How to Make Pesto Pasta

As previously said, creating pesto pasta is a simple process. All you have to do is follow these steps:

  1. Combine the ingredients for my 6-ingredient basil pesto in a blender, or use store-bought pesto in a pinch. In a large pot of salted boiling water, cook your pasta according to the package recommendations
  2. Before draining the pasta, save a small amount of the starchy pasta water for later use. Then, pour 1/4 cup of the pasta water back into the saucepan with the pesto and stir to thin out the pesto
  3. Then serve. Toss in the cooked pasta and toss until the pesto is evenly distributed throughout
  4. Toss in a large handful of arugula until it’s slightly wilted
  5. Serve immediately. Finish with a generous squeeze of lemon, a pinch of salt, pepper, red pepper flakes, and toasted pine nuts, if desired.

Pesto Pasta Recipe Tips

Have you ever tried making pesto pasta before? The following are some pointers to get you started:

  • Make a small amount of pasta water aside. My number one pesto pasta recommendation! Using the salty, starchy pasta water will loosen the pesto just enough to form a light sauce to pour over the spaghetti and vegetables. The salty, starchy nature of this water will result in a more delicious and thicker final pesto sauce than would be obtained from ordinary water. The greens should be added right before serving. I want my greens to be just a tad wilted, rather than completely limp. Incorporate them just before serving so that the hot pasta may wilt them, and then serve immediately while they still have a little crunch and brilliant color
  • Taste and make necessary adjustments. Pestos vary in brightness, salinity, and overall strength of flavor, so taste and modify your final meal before serving to ensure that it is to your liking. The amount of lemon juice, salt, and pepper needed to make your pesto pasta sing can vary depending on the pesto you choose
  • Nevertheless, a generous dose of black pepper is always a good idea.

Pesto Pasta Recipe Variations

Make a little amount of pasta water in a separate container. Here’s my number one pesto pasta recommendation: Using the salty, starchy pasta water will loosen the pesto just enough to form a light sauce to pour over the spaghetti and serve. The salty, starchy nature of this water will result in a more delicious and thicker final pesto sauce than would be obtained with ordinary water. Last but not least, add the greens. Just slightly wilted, but not completely limp, is how I want my greens. Incorporate them just before serving so that the hot spaghetti may wilt them, and then serve immediately when they still have a little crunch and beautiful color.

It is important to taste and modify your final meal before serving because pestos have varying degrees of brightness, salinity, and overall strength of flavor.

  • You don’t have any pine nuts on hand? Alternatively, walnuts or almonds can be used. Instead of arugula, you may use spinach or Kale to finish the meal, or you can omit the greens completely. For a cold-weather alternative, try substituting kale pesto for the basil pesto. Decorate the top of the finished dish with some cherry tomatoes (fresh or cooked in the oven), roasted cauliflower, or asparagus
  • Add some small mozzarella balls or a sprinkling of capers to finish it off. Replace the spaghetti with your favorite pasta form or substitute spaghetti squash for the spaghetti.

When it comes to pesto pasta, what’s your favorite method to consume it?

Please share your thoughts in the comments section!

If you love this pesto pasta recipe…

Check out mylasagna, spaghetti bolognese, penne pasta, pasta pomodoro, or roasted veggie pasta next time you’re here. Preparation time: 15 minutes Cooking Time: 10 minutes Time allotted: 25 minutes Serves2 This pesto pasta is a great vegetarian weekday dish that is quick and easy to prepare! You may substitute your favorite soft greens for the arugula if you want; however, I recommend using arugula.

  • Check out mylasagna, spaghetti bolognese, penne pasta, pasta pomodoro, or roasted veggie pasta next time! 15 minutes for preparation Approximately ten minutes to prepare 25 minutes in total Serves2 Dinner for a vegetarian weekday may be as quick and easy as this pesto spaghetti! The addition of arugula is my personal preference, but you may omit it or substitute your favorite soft greens.
  • Cook the pasta in a large pot of salted boiling water according to package directions or until it is al dente, about 10 minutes longer. Before draining the starchy cooking liquid, save aside 1/2 cup of it for later use. In a large pan set over very low heat, mix the pesto, 1/4 cup of the leftover pasta water, and salt and pepper to taste
  • Transfer to a large serving bowl to cool. Add the pasta and toss to coat, adding additional pasta water if necessary to get a loose sauce consistency. How much water you’ll need will be determined by the thickness of your pesto. Turn the heat down to a minimum. Taste and season with lemon juice, salt, and pepper to taste. After that, toss in the arugula until it is slightly wilted. Immediately before serving, garnish with the red pepper flakes and pine nuts

This is not a paid article; I simply adore Gotham Greens and wanted to share my enthusiasm.

Pesto Pasta – with plenty of pesto sauce!

A Pesto Pasta may be made by anybody, but not everyone understands how to make a Pesto Pasta that is slick with plenty of pesto sauce and does not require the use of a lot of additional oil. Here’s how I go about making it. Make your own pesto and serve it with this dish. It’s just wonderful!

How to make a JUICY pesto pasta with pesto sauce

The following approach will be particularly useful if you’ve ever cooked pesto pasta and found it to be a little on the dry side, then attempted to rescue it by adding ever-increasing amounts of olive oil only to wind up with an extremely oily pasta.

Add pasta cooking water

It will thin down the pesto to ensure that it coats everything evenly and makes a glossy pesto sauce that coats every bit of pasta in a single layer. The starch in the water emulsifies with the pesto, which simply means that the fat in the pesto combined with the starch in the water thickens the pesto and the water. It’s the same as when you shake salad dressings — exactly the same thing. A technique that is practiced in every Italian family and restaurant around the world, this is the “correct” way to prepare pastas, according to tradition.

And THAT is the secret to producing a juicier pesto pasta that is slippery with pesto sauce without using a ton of additional oil!

Best pasta for pesto

Pesto pasta may be made with any type of pasta that your heart wants. Even in today’s cooking video, I recommend that you use the pasta of your choice. However, I do have certain preferences. My favorite pasta dish is penne or ziti (which is just penne with a smooth surface). It’s the most convenient toss for fair distribution, and it yields the “juiciest” pesto pasta, in my opinion. Next on my list of favorite pastas are spaghetti and other thin(-ish) long strand noodles. There is a learning curve to tossing the pesto into the pasta, and the more you work it, the less saucy it becomes (however you can always add more pasta boiling water, but there is a limit to how much you can add).

Pesto pasta tips

As much as I believe that pesto pasta is one of the simplest pastas to prepare, I do have a few pointers to impart — lessons learnt from my own blunders, to be precise.

  • Despite the fact that I claim pesto pasta to be one of the simplest pastas to prepare, I do have a few pointers to impart – lessons learnt from my own blunders, of course!

I’m going to assume that you’re using a homemade pesto when I give you these suggestions (basil or otherwise). I haven’t cooked with store-bought pesto long enough to know if it would become black when exposed to high heat. Regardless of the type of pesto you use – basil, rocket/arugula, spinach, etc. – the stages in myhomemade pesto recipe are the same. For a comprehensive list of alternatives, see myhomemade pesto recipe.

The pesto in the image below is made with rocket/arugula and walnuts, and I really like it since the spicy rocket and somewhat bitter walnuts work so well together. With every pesto recipe, a generous sprinkle of parmesan cheese is a must-have finishing touch. – Nagi x Nagi x Nagi x

Try these on the side

  • Caprese Salad– the combination of luscious tomatoes and bursts of acidity from the balsamic sauce is a winning combination. Any salad or steamed veggies that has been dressed with Italian dressing or balsamic vinegar
  • Sprinkle over some halved cherry tomatoes and/or a handful of spinach or rocket/arugula while the pasta is cooking.

And for Pasta Monsters

  • Each and every person’s favorite every day Bolognese
  • Make Slow Cooked Shredded Beef Ragu, or try this Italian Sausage and Beef Ragu, which is also delicious. Baked Ziti is the mother of all pasta bakes
  • It is a dish that may be made in a variety of ways. Pasta with Creamy Chicken and Bacon
  • Alfredo Pasta
  • Creamy Chicken and Bacon Pasta Pasta alla Norma (Normal Pasta) is a Sicilian eggplant, tomato, and basil pasta dish. Browse through all of our pasta recipes.

Pesto pastaWatch how to make it

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings for 3 to 4 persons To scale the recipe video above, tap or hover your cursor over it. Learn how to prepare a delicious pesto pasta that is dripping with pesto sauce without using copious amounts of oil, which would make it too greasy. When you use pasta boiling water in your pesto, it emulsifies with the oil in the pesto, allowing it to adhere to every strand of pasta and become more flavorful.

Make this with fresh pesto from scratch for the finest flavor.

  • To stay up to date with all of the newest news and information, sign up for my newsletter and follow me on Facebook, Pinterest, and Instagram. 3- 4 persons may eat this dish. To scale the recipe video above, tap or hover your cursor over the screen. Learn how to prepare a delicious pesto pasta that is dripping with pesto sauce without using copious amounts of oil, which would make it too oily. When you use pasta boiling water in your pesto, it emulsifies with the oil in the pesto, allowing it to adhere to every strand of pasta. Every Italian home employs this strategy! To get the finest flavor, use fresh pesto from your garden.
  • Bring a big saucepan of salted water to a boil
  • Remove from heat. Cook the pasta for the specified amount of time per the package instructions. Take 1 cup of the pasta cooking water and set it aside just before draining it. In a colander, drain the pasta and set it aside for a minute. Transfer the pasta to a large mixing bowl (do not use the pasta boiling pot since it is very hot)
  • Add the pesto and 1/4 cup of the pasta water and mix well. Toss to coat the pasta in the pesto, adding additional water if necessary to make the spaghetti smooth and juicy rather than dry and sticky
  • Serve immediately. Taste and season with additional salt and pepper if required. Serve immediately, topped with freshly grated parmesan, and enjoy!

1. Pesto- This recipe is designed to be used in conjunction with the homemade pesto that I posted earlier today. However, the same procedure may be used with store-bought items. If you’re using store-bought, use 1/2 cup or more. Because basil extract has a more intense flavor than fresh basil, they usually require less than when using handmade basil. 2. Pesto pasta—Zucchini and penne are two of my favorites for pesto (explained in post). Spaghetti is the next type of pasta, followed by various long strand pastas.

  • Use 300g/10oz of pesto sauce to cover the chicken breasts thoroughly – this will yield 3 big servings and 4 tiny portions. Use up to 350g/12oz of pesto sauce per plate of pasta for a “regular” amount of pesto sauce – 4 standard servings. If you use more pasta than necessary for one batch of homemade pesto, the pasta will become bland and lack pesto flavor.

3. General considerations:

  • Don’t ever put pesto pasta on a hot stove since the heat will turn the basil black. Some individuals prefer to conclude with a squeeze of lemon juice
  • This is a personal preference. Leftovers should be stored in the refrigerator in an airtight container. Do not reheat leftovers since this will turn the basil black. Simply allow it get to room temperature before serving – pesto pasta served at room temperature is delicious

Life of Dozer

Because he is on the wrong side of the bread store door, he is in a bad mood. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive!

Free Recipe eBooks

To receive THREE free cookbooks, simply sign up for my free email list.

Reader Interactions

I increased the amount of pesto and olive oil used, as well as the amount of garlic used (2 cloves). I also threw in a sprinkling of red pepper flakes and some Mrs Dash tomato basil garlic seasoning to give it a little zip. Served with chicken apple sausage and mashed potatoes. My husband declared that this was a definite keeper. Continuing reading “This spaghetti is simply amazing!” I increased the amounts of olive oil, pesto, and onions. Before adding the onions and pesto, I sautéed some garlic in the olive oil to give it a little zip.

  • Perfection.
  • I sautéed the onions in olive oil until they were somewhat sweetened, and then added some chopped sun dried tomatoes to the pan.
  • We topped it with a little additional pesto because it was dry.
  • I would never have thought to combine sautéed onions with pesto pasta, but it turned out to be a delicious combination.
  • Continue readingAdvertisement When I followed the recipe to the letter, I discovered that, while it was a nice fundamental pesto pasta dish, there was something lacking.
  • I then added the spaghetti to the pan and stirred everything together thoroughly before serving it directly out of the frying pan.
  • Read MoreWow, this was a huge hit with the entire family!
  • The only thing I changed was that I sprinkled some red pepper flakes on top.
See also:  How Many Carbs Are In A Cup Of Pasta

The first time I cooked it, I followed the recipe exactly, and it turned out delicious.

The following time I made it, I increased the amount of pesto and cheese, and it was even better!

The pasta was a little on the dry side.

I threw in some Cherry Tomatoes for good measure.

This was really excellent!

Instead of using Parmesan cheese, I would suggest using Feta cheese instead.

By removing the additional olive oil, I attempted to make this dish a bit healthier.

The spaghetti was far too dry for my liking.

Easy Pesto Pasta Recipe (Plus A Leveled Up Version)

In an earlier post this week, I shared my favorite recipe for Basil Pesto. Pesto may be used in a variety of ways, but this simple Pesto Pasta recipe is one of my all-time favorite dishes. It is possible that this content contains affiliate links. The term “Pesto Spaghetti” refers to pasta that has been prepared with pesto sauce. Grated Parmesan cheese and freshly ground black pepper are my favorite toppings for my. In the event that I’m feeling particularly adventurous, I may add in some chopped cherry tomatoes and pine nuts.

  1. It may be served hot, warm, or chilled, and you can add any other ingredient that goes well with basil to make it your own.
  2. Because there are just a few ingredients in this recipe, you want to be certain that they are of the highest quality.
  3. Afterwards, the Parmesan cheese should be finely shredded fresh.
  4. Last but not least, the pesto must be delectable.
  5. Because basil isn’t always in season during the winter months, I prefer to use store-bought pesto during those months.

How to Make Pesto Pasta

To prepare Pesto Pasta, begin by cooking 1 pound of pasta till al dente in a large pot of boiling salted water until it is tender. Drain the pasta, reserving 1 cup of the cooking liquid for later use. After that, you’ll move the pasta to a large mixing bowl and top it with 1 cup pesto (homemade or store-bought). After that, mix the pasta with the pesto until it’s uniformly coated with the sauce. If the pasta is looking a little dry at this stage, you may add a splash or two of the conserved cooking liquid to soften it up a bit.

After transferring the Pesto Pasta to a serving platter, sprinkle with grated Parmesan and freshly ground black pepper, and you’re finished!

What to Add to Pesto Pasta

For a more elevated pesto pasta dish, I prefer to top it with chopped cherry tomatoes and toasted pine nuts. The tomatoes give the meal a burst of fresh, tangy flavor, while the pine nuts lend a crunch to the dish’s overall texture. Here are some more items that may be used to make Pesto Pasta:

  • Sliced chicken, steak, or shrimp that has been cooked
  • Chickpeas or white beans that have been cooked
  • Cubes of salty feta cheese or shredded mozzarella
  • Broccoli or cauliflower roasted in the oven
  • Zucchini on the grill
  • Almonds or walnuts that have been toasted

sliced chicken, steak, or shrimp that has been cooked to perfection; Chickpeas or white beans cooked in their own liquid. Cubes of salty feta cheese or cubes of torn mozzarella Broccoli or cauliflower that has been roasted. Zucchini that has been grilled Almonds or walnuts toasted in a skillet.

Pesto Pasta Recipe

Approximately 10 minutes of cooking time Time allotted: 10 minutes

  • 1 pound dry pasta (any shape with curves or ridges to hold the sauce)
  • Kosher salt
  • 1 cup basil pesto
  • Grated Parmesan cheese
  • Freshly ground black pepper
  • 1 pound dry pasta (any shape with curves or ridges to hold the sauce)

Other mix-ins:halved cherry tomatoes, toasted pine nuts (optional)

  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is firm to the bite. Transfer the pasta to a large mixing basin, reserving 1 cup of the pasta boiling liquid. Mix pesto into the spaghetti until it is uniformly coated. If the pasta appears to be a little dry, add a dash of pasta boiling liquid. Season with salt to your liking
  2. It is at this time that you may incorporate additional ingredients such as split cherry tomatoes and toasted pine nuts
  3. To assemble the dish, divide the pasta among four dishes and sprinkle each with grated parmesan cheese and freshly ground black pepper.

Reader Interactions

Delicious and simple pesto pasta is a great summer dish to make quickly and easily. It may be served as a main meal or as a side dish, and it can be eaten either warm or cold, depending on your preference. The recipe includes step-by-step directions for making your own basil pesto, or you can save time and money by purchasing it pre-made. When it comes to summertime, one of my favorite things is the profusion of fresh herbs, especially basil! A delightful way to use up all of the lovely fresh basil growing in your garden or available at the farmer’s market, this Pesto Pasta dish (also known as pasta al pesto) is presented here.

It is necessary to make your own pesto sauce for this Pesto Pasta; nevertheless, don’t be intimidated by this!

Simply combine it with your favorite pasta and some toasted pine nuts, and you’ve got yourself a fantastic, healthy supper or side dish ready in about 20 minutes! Serve it alongside this pesto chicken cooked in the oven! YUM!

How to make pesto pasta

This pesto pasta is really simple to prepare, and it even includes preparing your own pesto sauce from scratch!

Cook the Pasta

I recommend that you start by cooking the pasta for this pesto pasta dish. Bringing a pot of water to a boil takes far more time than actually cooking the pesto sauce! So you want to get it underway as soon as possible!

Use salted water

Make sure you always cook pasta in salted water! It enhances the overall flavor of this Pesto Pasta Recipe by a significant amount!

Do not rinse

Another key tip to remember while preparing this Pesto Pasta Recipe is to avoid rinsing the pasta! Some days I spray it with a little olive oil to keep it from sticking, but sticky spaghetti is excellent in this scenario since it helps the pesto sauce attach to the noodles and absorb into them.

Keep it warm

Return the drained pasta to the pot it was originally cooked in and cover it with a lid to keep it warm until it is time to serve!

Make the Homemade Pesto Sauce

As previously said, creating pesto sauce is a simple and quick process! Alternatively, if you’re in a genuine bind, you could always use shop purchased pesto sauce. For the sake of this recipe, I’m going to assume you want to create your own pesto and will lead you through the process step by step!

Toast pine nuts

To begin preparing pesto, roast the pine nuts until they are fragrant. Please keep in mind that pine nuts may move from barely browned to completely burned in a matter of minutes. Because pine nuts are an expensive ingredient, you’ll want to keep an eye on them and stir them every 30 seconds to ensure that they don’t burn. It should take 4-5 minutes to toast them to your preference.

Set some pine nuts aside

To cool the pine nuts, remove them from the hot skillet and place them on a small cookie sheet or baking pan to cool. Set aside 2 tablespoons of the toasted pine nuts to serve on top of the pesto pasta, and use the remaining 14 cup to incorporate the nuts into the sauce. This garnish is essential; the crunch of toasted pine nuts in the finished pesto pasta dish is one of my favorite parts.

Blend fresh basilolive oil

Meanwhile, while the pine nuts are cooling, combine the olive oil and fresh basil in a small mixing bowl until well blended but not totally smooth. You may also use a food processor, and the results will be just as tasty!

Blend remaining ingredients

Next, add 14 cup pine nuts, garlic, parmesan cheese, salt, and pepper to the blender and process until the required consistency is achieved. Depending on the size of your blending container, you may need to pause, scrape down the sides of the container, and then resume mixing.

Choose your desired consistency.

Some individuals want their pesto sauce to be a little rough, while others prefer it to be smooth. Creating your own homemade pesto allows you to be in complete control and make your own decisions. Because I’m feeding children and have a strong aversion to texture, I like to combine our basil pesto until it’s nearly smooth before serving!

Make the Pesto Pasta

It’s time to start making the pesto pasta!

The pesto sauce may be added to the pasta at this point because it has already been cooked and should be warm. Garnish with toasted pine nuts and tomatoes (if wanted) and serve!

FAQs about Pesto Pasta

What type of pasta goes best with pesto? This pesto pasta dish is one of my favorites since it makes use of thick spaghetti noodles (Bucatini). However, the sky is the limit when it comes to the types of pasta you may use! Here are some ideas to get you started: Like I previously stated, bucatini is my preferred type of spaghetti noodle. However, angel hair, tagiatelle, linguine, and other types of pasta are available. -Pasta in various shapes: bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on.

  • – To make a vegetarian version, use zucchini noodles (or any other vegetable noodles) for the pasta.
  • Either warm or cold, this spaghetti is delicious!
  • Is it necessary to cook the pesto?
  • This is why it’s important to keep the pasta warm when cooking it.

Garnish

Once the pesto sauce has been incorporated into the hot pasta, sprinkle over the toasted pine nuts and serve! Please do not omit the additional 2 tablespoons of roasted pine nuts; these are what really make this meal exceptional! There are several ways to enjoy this pesto pasta, as well as other meals that go nicely with it! Here are some ideas to get you started!

Serving/Garnish Suggestions

  • Fresh basil leaves, finely chopped
  • Freshly grated parmesan cheese Fresh baby tomatoes (either raw or cooked)
  • Add some roasted veggies with balsamic vinegar (I do this frequently)
  • Grilled chicken, salmon, or other seafood can be added on the top. Serve it alongside this pesto chicken cooked in the oven! YUM

Store

Keep leftovers in an airtight jar in the refrigerator for up to 3-5 days after preparing them. Take pleasure in it whether it’s hot or cold.

Basil Pesto Sauce: Ingredients and substitutions

Let’s talk about the items that went into making this basil pesto recipe, as well as some alternative substitutes for the basil. In this case, the quality of the components used to create the pesto sauce will decide the quality of the finished result!

Pesto Sauce

  • To make this pesto pasta dish, I like to use thick spaghetti noodles (Bucatini), which I find to be quite satisfying. However, the sky is the limit when it comes to the types of pasta you may use! The following are some suggestions:
  • Spaghetti noodles: As previously said, bucatini is my favorite type of spaghetti. However, angel hair, tagiatelle, linguine, and other types of pasta are available. Pasta of various shapes, such as bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on
  • Chickpea spaghetti is a fantastic gluten-free alternative. For a vegetarian recipe, use zucchini noodles (or any other vegetable noodles) for the pasta.
  • Basil leaves that have been freshly picked. I do not advocate substituting any other herbs for the fresh basil because it will have a significant impact on the final flavor. However, when I’m in a hurry (or when I don’t have enough basil), I’ll occasionally substitute fresh spinach for half of the basil, but never all of it
  • The olive oil is optional. Using a high-quality olive oil will allow the taste of the pesto to truly come through. I recommend that you use the best olive oil that you can get for this pesto sauce since it will give it a rich taste and make it easier to make. You may also use olive oils that have been infused with flavor (garlic, herb, etc.), but make sure that the taste complements the basil. Pine nuts, for example, might be roasted in a neutral oil such as avocado oil. Pine nuts are essential in the preparation of a classic pesto recipe, and they should not be substituted if you want to get a really original flavor. If necessary, you can use additional nuts such as walnuts, pecans, or almonds
  • Minced garlic
  • Or a combination of the two. The addition of fresh roasted garlic to this pesto recipe is definitely a winner! If you have finicky eaters, you may also add a tiny bit of garlic powder and Parmesan cheese in your dish. Using high-quality parmesan cheese will make a difference in the final flavor of this pesto sauce, as it has in previous recipes. For the finest flavor, I recommend using freshly grated parmesan
  • Salt and pepper to taste. I always use sea salt and freshly ground pepper while I’m cooking! I recommend starting with a tiny bit of salt, tasting it, and then modifying the seasoning to your taste

If you make something with JoyFoodSunshine ingredients, I would love to see what you come up with. Follow me on Instagram, Pinterest, Facebook, Twitter, and YouTube to see what I’m up to. Include the hashtag #joyfoodsunshine and the handle @joyfoodsunshine in your images. Please remember to rate this dish and to leave a comment in the section below.

Pesto Pasta Recipe

  • Delicious and simple pesto pasta is a great summer dish to make quickly and easily. It may be served as a main meal or as a side dish, and it can be eaten either warm or cold, depending on your preference. In this recipe, you will find detailed directions for making your own basil pesto, or you may save time and money by purchasing it already made. Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes Course Dishes for the Main Course and Side Dishes Menu Cuisine: American, ItalianServings: 10 Calories257kcal

Pasta:

  • Prepare the following ingredients: salted water
  • 16ozbucatini spaghetti (or your choice pasta)
  • 2 tablespoons toasted pine nuts
  • Optional garnishes such as baby tomatoes, fresh basil, parmesan cheese, etc.
See also:  How To Make Pasta In The Oven

Cook Pasta:

  • 4 cups salted water
  • 16 ounces bucatini spaghetti (or your favourite pasta)
  • 2 tablespoons lightly toasted pine nuts
  • Optional garnishes (baby tomatoes, basil, parmesan cheese, etc.)

While the pasta is cooking, make the homemade pesto sauce:

  • Pine nuts should be heated in a small sauté pan over medium heat, stirring often as you see they are beginning to brown. Once they begin to brown, the process moves quickly, so keep an eye on them and take them from the fire once all of the nuts are roasted (approximately 5 minutes), and set them aside to cool. 2 tablespoons toasted pine nuts should be set aside for serving. Place the olive oil and basil leaves in the container of a Vitamix and blend until smooth (or another high-powered blender). Pour in the ingredients and blend for approximately 60 seconds, or until they are blended but not completely smooth. It may be necessary to take a break, scrape down the sides, and then resume mixing
  • 14 cup pine nuts, garlic, lemon juice, parmesan cheese, salt, and pepper to a blender or food processor and mix or process until the desired consistency is reached (about 30-60 seconds). It may be necessary to take a break, scrape down the sides, and then resume mixing
  • Taste and season with salt and pepper to taste, then pulse to mix.

Put it together:

  • Transfer the hot pasta to a serving plate
  • And Stir in the homemade pesto sauce until it is equally spread throughout the pasta. Lastly, top with the leftover roasted pine nuts. Add tomatoes and fresh basil if preferred
  • Prepare and serve while still warm, or take to the refrigerator to cool before serving cold.

Store

Keep leftovers in an airtight jar in the refrigerator for up to 3-5 days after preparing them. Take pleasure in it whether it’s hot or cold.

Ingredient Substitutions:

  • Using thick spaghetti noodles (Bucatini) in this dish is something I particularly like doing. You can, however, substitute any other type of pasta with excellent results. The following are some suggestions:
  • Spaghetti noodles: As previously said, bucatini is my favorite type of spaghetti. However, angel hair, tagiatelle, linguine, and other types of pasta are available. Pasta of various shapes, such as bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on
  • Chickpea spaghetti is a fantastic gluten-free alternative. For a vegetarian recipe, use zucchini noodles (or any other vegetable noodles) for the pasta.
  • Basil leaves that have been freshly picked. I do not advocate substituting any other herbs for the fresh basil because it will have a significant impact on the final flavor. However, when I’m in a hurry (or when I don’t have enough basil), I’ll occasionally substitute fresh spinach for half of the basil, but never all of it
  • The olive oil is optional. Make sure that the taste of the olive oil complements the basil. You can use flavor-infused olive oils (such as garlic, herb, and so on). Pine nuts, for example, might be roasted in a neutral oil such as avocado oil. Pine nuts are essential in the preparation of a classic pesto recipe, and they should not be substituted if you want to get a really original flavor. If necessary, you can use additional nuts such as walnuts, pecans, or almonds
  • Minced garlic
  • Or a combination of the two. The addition of fresh roasted garlic to this pesto recipe is definitely a winner! If you have finicky eaters, you may also add a tiny bit of garlic powder and Parmesan cheese in your dish. Using high-quality parmesan cheese will make a difference in the final flavor of this pesto sauce, as it has in previous recipes. To get the finest flavor, I recommend using freshly grated parmesan.

Basil leaves that have been freshly picked are best. There are no replacements for fresh basil that I recommend, since they would have a significant impact on the final flavor. To save time (and money when I don’t have enough basil), I sometimes substitute fresh spinach for up to half of the basil in a recipe; olive oil is always used as a dressing for the spinach. Make sure that the taste of the olive oil complements the basil before using it (for example, garlic or herb). Pine nuts might also be substituted for the olive oil, which is a neutral oil.

If you want a pesto recipe that is 100 percent original, you should avoid substituting pine nuts with anything else.

When making this pesto, make sure you use fresh roasted garlic.

If you have finicky eaters, you may also add a tiny quantity of garlic powder and Parmesan cheese in your recipe. Using high-quality parmesan cheese will make a significant difference in the final flavor of this pesto sauce. For the finest flavor, I suggest using freshly grated parmesan.

  • Gnocchi with Cheesy Sausage is a favorite dish in our household. Fresh, colorful, and packed with vegetables, this pasta primavera is truly a delicacy. ThisPizza Casseroleis one of the most popular dishes in my household. Using this tomato and zucchini pasta sauce in this dish will be a fantastic success. And I can’t forget about this creamy avocado spaghetti
  • It was delicious. This tortellini bake is really warm and soothing.

This post contains affiliate links, which means that if you purchase a product after clicking on one of the links in this page, I will earn a percentage of the transaction as compensation. Thank you for your generosity in supporting JoyFoodSunshine!

Pesto Pasta with Chicken and Tomatoes

Pesto is a simple sauce to prepare from home, using just a few simple ingredients. The fresh flavor of this pasta dish, which is filled with cherry tomatoes and chicken, is the centerpiece of this super-fast meal.

Ingredients

  • One-third cup grated Parmesan cheese
  • 1/4 cup olive oil
  • One clove garlic
  • Two teaspoons sliced almonds, lightly toasted
  • One-third cup fresh basil leaves, tightly packed

Pasta

  • A 12-ounce package of uncooked penne pasta (3 1/2 cups) (from a 16-ounce package)
  • 3-cups ProgressoTM chicken broth (from a 32-ounce carton)
  • 2-cups shredded cooked chicken
  • 2-cups halved cherry tomatoes
  • 1/4-cup julienned fresh basil leaves
  • 3-tablespoons grated Parmesan cheese
  • 12oz uncooked penne pasta (3 1/2 cups) (from a 16-ounce package)

Progresso Broth is used in this recipe.

Steps

  • 1Place all of the pesto ingredients in a blender or food processor
  • 2 Process on medium speed for about 3 minutes, stopping occasionally to scrape down the sides with a rubber spatula, until the mixture is completely smooth. Remove from consideration
  • 3 In a 4-quart saucepan, bring the penne and broth to a boil over high heat, stirring constantly. Reducing the heat to medium, covering the pan and cooking for 8 to 10 minutes, stirring periodically, until the pasta is al dente and the liquid has nearly completely evaporated. Remove the pan from the heat. Cook over medium heat for 2 to 3 minutes, stirring often, until the chicken and tomatoes are well cooked. 4 Decorate with basil and 3 tablespoons Parmesan cheese, if desired

Tips from the Betty Crocker Kitchens

  • 1. To julienne basil leaves quickly and easily, stack the leaves and wrap them up lengthwise like a cigar
  • Then cut the leaves into thin strips starting from one end of the “cigar” and working your way around the “cigar.” Serving suggestions: a fresh green salad and a crusty piece of bread make for a delicious supper.

Nutrition

480 calories, 19 grams of total fat, 27 grams of protein, 52 grams of total carbohydrate, and 3 grams of sugar

Nutrition Facts

Food Facts: 480 calories, 19 grams of total fat, 27 grams of protein, 52 grams of total carbohydrates, and 3 grams of sugar

Exchanges:

I had 2 starches, 0 fruits, 1 carbohydrates, 0 skim milk, 0 low-fat milk, 0 lactose milk, 1 vegetable, 0 very lean meat, and 0 milk. I had 2 starches, 0 fruits, 1 carbohydrates, and 0 lactose milk. 2 1/2 pounds of lean meat; 0 pounds of high-fat meat; 2 pounds of fat

Carbohydrate Choice

The percentage daily values (%DV) are based on a 2,000 calorie diet. 3 1/2 Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Creamy Pesto Pasta Recipe

This post may contain affiliate links to Amazon or other third-party vendors. Because I am an Amazon Associate, I receive money when people make eligible purchases. This recipe is for Creamy Pesto Pasta, which is one of my all-time favorite pasta recipes. This is a dish that our daughter asks on a regular basis. I believe she has excellent taste! It’s quick and simple to put together and can be done in no time. Make your own fresh basil pesto from scratch or get it already made. As soon as the pesto is prepared, this Creamy Pesto Pasta Recipe comes together in minutes, making it ideal for any night of the week!

And have a peek!

Additionally, you’ll need extra virgin olive oil, heavy cream, and the pasta of your choosing in addition to the pesto recipe.

  • Approximately 2 tablespoons of olive oil should be heated over medium heat in a saute pan. Add the pesto and stir it into the oil until well combined. As the pesto heated, make sure to stir it frequently. When the pesto has warmed up and become a bit frothy, slowly pour in approximately 1/4 cup heavy cream while whisking softly to incorporate. If you want to increase the amount of cream, go ahead. You may always thin out the sauce with a little pasta water if it becomes too thick. I used around 3 teaspoons in this case. Reduce the heat to low and continue to whisk until the cream and pesto are well incorporated. (I like to use a flat bottom whisk for cream sauces and gravies since it works really nicely.) Don’t forget to season with salt and pepper to your liking.

Stir in the drained pasta, making sure that every corner and cranny is covered in the fresh pesto deliciousness. I used a 16 oz. package of butterfly/bowtie pasta (also known as farfalle, pronounced far-fa-lay) for this pesto pasta dish because it holds onto the sauce so nicely (and because it is so darn pretty! ), but you may use whichever type of pasta you choose. This sauce is thick and creamy, and it is quite delicious. To spice things up, toss it some grilled chicken, shrimp, or broccoli for variety.

Please keep in mind that I am not a professional chef, but I do serve in that capacity in our household.

While this approach may not be what the experts use (or may not be used by others), it works well for me and is also quite simple. Furthermore, simplicity is usually a plus. Notes on the Creamy Pesto Pasta recipe:

  • If fresh basil is not easily accessible for producing the handmade pesto, there are a few of pre-made choices that would suffice in a hurry
  • They are as follows: Chicken, shrimp, or broccoli may easily be added to this dish by sautéing them in a small amount of olive oil in the same skillet as the pesto sauce before adding them to the pasta. After cooking till done (approximately 6-7 minutes for chicken, 3 minutes for shrimp, and a couple of minutes for broccoli), remove from the pan and cover with a clean kitchen towel or a tea towel to keep warm. Once the sauce has been prepared, add it back in.

Instructions

  1. Heat the olive oil in a medium-sized saucepan over medium heat
  2. Add the pesto and stir to combine. As the pesto heated, make sure to stir it frequently. While continuing to whisk, carefully pour in the heavy cream until the pesto is warmed and just a little bubbling. (You can always add additional cream if you want to make it creamier.) If necessary, thicken the sauce with a little pasta water to achieve the desired consistency. Reduce the heat to low and continue to whisk until the cream and pesto are well incorporated. season with salt and pepper to taste

The original version of this recipe was published on August 21, 2009. (Some of the links in this post may be affiliate links.) Amy Johnson has updated her profile.

ABOUT AMY

Originally intended to be a place for me to explore and discuss about my various hobbies and interests, this blog has evolved into an online cookbook that I am thrilled to share with you. It has been a true pleasure to see this blog grow and develop over the years. The dishes on this page are straightforward, simple to make, and healthy for both the body and the soul. More information may be found here.

Get the Latest!

Subscribe today to receive notifications of new posts by email:

Easy Homemade Pesto Pasta Recipe

Simple meals that can be thrown up in a jiffy are ideal for busy weeknights, and there’s nothing easier than a basic, handmade basil pesto pasta recipe that even a child can make and clean up after, as demonstrated here. There are some abilities that should be passed on to the next generation, as well as the keys to achieving success in life. Keep up with daily household tasks (I LOVE what a former Dean of Freshmen at Stanford has to say about why this is important!) is one of those talents at our house (and whether Smudge likes it or not, she’s getting a wonderful education in this area).

Due to the transition from summer’s laziness to school’s busier nights of homework, two soccer teams to practice with, basketball practice, and her other basic daily chores, Smudge’s dish washing time has been squeezed right along with the time I have in my schedule to prepare time-intensive dinners, if I remember to do so at all!

  1. And yearned for.
  2. This is an old and well-known dish on the site, but I just updated it with some new images and made some changes to my basic handmade basil pesto recipe.
  3. And there have been several instances in which I have completely messed up.
  4. Because I didn’t stick to a straightforward approach.
  5. Alternatively, here are some highlights:
  • Don’t add any extra garlic to the dish. If you make it into a vampirefest, you’ll completely spoil the herbacious flavor, and the sauce will turn to tin as a consequence. Seriously, I’ve completed the task
  • When cutting the herbs, make sure to pulse your food processor or blender a few times. This will preserve the color of the water a vibrant green rather than a muddy, bottom-of-the-pond hue. For the lightest flavor, use an olive oil that is both fresh and delicious. Because the tastes are so straightforward, choose the best ingredients you can afford
  • Fresh, leafy herbs are always the most effective. Are you out of pine nuts, or just unable to afford to purchase them? If you prefer nuts, walnuts, marcona almonds, and even pistachios are delicious alternatives.

About the Recipe

There is no need to add any additional garlic. If you convert it into a vampirefest, you’ll completely spoil the herbacious flavor, and the sauce will turn to tin as well. To be honest, I’ve completed the task; When cutting the herbs, make sure to pulse the processor or blender a few times. Rather of a murky, bottom-of-the-pond tint, it will retain its fresh green appearance. For the lightest flavor, use an olive oil that is both fresh and delicious. The tastes are straightforward, so make the most of the best ingredients you can find; fresh, leafy herbs are always the most effective.

If you like nuts, walnuts, marcona almonds, and even pistachios are good options.

  • Parsley, Arugula, Spinach, Mint, Kale, Broccoli or Broccolini, Beet Greens, and other greens
See also:  What Can I Make With Pasta

Pesto and pasta are really great when served simply with a sprinkle of parmesan cheese and a few additional roasted pine nuts, if you happen to have some on hand. Pesto may be used with any type of pasta, however the most commonly encountered shapes are long and thin or short and compact variations. In this recipe, I used the thicker bucatini. Here are a couple of more kinds to think about:

  • Farfalle
  • sFussili
  • sSpaghetti
  • sLinguine
  • sOrzo
  • sTortellini
  • sPenne
  • sOrecchiette

In addition, whether cooking lasagna or filled shells, pesto is a fantastic substitute for marinara or tomato sauce since it has a lighter, brighter taste profile. When cooking pasta, always season the water generously with salt (wait until the water has come to a boil to prevent scorching your pan) and cook the pasta until al denté to ensure that the noodles retain their firm texture and do not become mushy when cooked longer than necessary. Alternatively, I enjoy tossing in a couple fresh tomatoes on top.

The beauty of a simple recipe is that it gives you the option to customize it in any manner you see fit while also learning to appreciate a little bit new.

What to Serve With Homemade Pesto Pasta

Pesto pasta may easily stand on its own as a complete dinner, but it can also be prepared quickly as a simple side dish. Here are a few major dinner suggestions to warm you up while you’re at it.

  • Cooking Time: 30 Minutes Caprese Chicken Recipe
  • Lemon Garlic Herb Shrimp in Packets
  • Chicken Caesar Salad Recipe
  • Slow Cooker Whole Chicken
  • Preparation Time: 30 Minutes Baked Halibut with only 5 ingredients
  • Baked Chicken Parmesan
  • Crispy Italian Oven Baked Chicken
  • And more.
  • If you make this recipe, please let me know how it turned out! Please rate and comment on this dish in the section below, as well as take a photo and tag me on Instagram with the hashtag #foodiecrusheats.Print

Easy Homemade Pesto Pasta Recipe

Homemade basil pesto is very simple to prepare and can be used to top practically any sort of spaghetti noodle for a quick and easy lunch or dinner.

  • 1 pound of your preferred noodle (bucatini, spaghetti, etc.)
  • 1 garlic clove
  • 1/2 cup toasted pine nuts
  • 2 cups fresh basil leaves, cleaned and stemmed and coarsely packed
  • 1 tablespoon olive oil
  • 1 teaspoon salt Half a cup of olive oil
  • Half a cup of freshly grated Parmesan cheese, with more for garnish Cherry tomatoes
  • 1/2 lemon, juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cook the spaghetti or other pasta in a large pot of salted boiling water until al dente, or according to package guidelines, until the pasta is tender. Remove the pasta from the pot and set aside 1 cup of the cooking water
  • When pasta is almost finished cooking, combine the coarsely chopped garlic, roasted pine nuts, and finely shredded parmesan cheese in a food processor and pulse until completely smooth. Then, put in the basil and mix well. Pulse a few times until the ingredients are chopped, then let the machine run as you dribble the olive oil into the processor as it runs until the ingredients are emulsified. Season with kosher salt and freshly ground black pepper, pour in a squeeze of lemon juice, and whiz once more until everything is well mixed together. Observe the seasoning and make adjustments to your preference
  • In a large mixing bowl, toss the heated pasta with the pesto and gradually add the conserved cooking water, a quarter cup at a time, until the sauce is thick. Add the cherry tomatoes on top and season with additional salt and pepper, if preferred, before garnishing with additional parmesan cheese.

More Pesto Recipes to Try

  • Pesto Pasta Salad with Bell Peppers and Peas
  • Pesto Pasta Salad with Bell Peppers and Peas
  • Pesto Pasta Salad with Bell Peppers and Peas Arugula Pesto
  • Creamy Chicken Pesto Penne with Broccoli
  • Roasted chicken in a one-pan with a creamy sun-dried tomato pesto sauce
  • Arugula Salad with Pesto Shrimp, Parmesan, and White Beans
  • Arugula Salad with Pesto Shrimp, Parmesan, and White Beans

We send out well-written emails. Subscribe to FoodieCrush and you’ll have each new post, as well as unique content available only to our subscribers, delivered directly to your inbox. Follow me onInstagram, Facebook, Pinterest, and Twitter for more FoodieCrush inspiration and ideas! As usual, thank you for your interest and support of the companies with whom I collaborate, which enables me to develop more original material and recipes for you. A small commission is earned when you purchase something through one of the affiliate links in this post.

From Scratch Fresh Pasta With Basil Pesto

Two classics, fresh pasta with basil pesto and chicken parmigiana, are well worth the effort of making from scratch. If you have leftover pesto, put it over pizza, with grains, or whipped into a vinaigrette (see recipe). I can’t take responsibility for the luxuriant greenery that has taken over our back terrace in recent months. It is a complete and utter dream come true for someone like me who never imagined it was feasible to live in a house where there was a green thumb present. We have a container garden, and my husband is in charge of the growth, while I am in charge of cooking the results.

  1. I am really appreciative for this.
  2. In some ways, this should make up for Mother Nature’s punishing heat last year, which left us a little sunburned and unsatisfied with the final harvest.
  3. Thank heavens for it.
  4. We have a few basil plants in our yard, and whenever they appear to be slowing down, I pinch off enough leaves to create a batch of pesto in the hopes of promoting growth.

When I truly want to express my affection for this herbaceous, nutty sauce, I’ll create fresh pasta with basil pesto to serve with it. Making pasta from home is a process that I go through in phases. Making dough always brings up fond memories of how pleasurable it is to work with it.

How To Make Fresh Pasta With Basil Pesto

Depending on the equipment you have available in your kitchen, you may either process the ingredients in a food processor or by hand with a fork. There are only a few ingredients in this recipe: all-purpose flour, salt, eggs, and olive oil. When I make pasta dough, I forget how quickly it comes together. When I wait for the dough to rest, I make up for some of the lost time with the 2-minute frying time. For the pesto, I use a food processor to blend the basil, garlic, walnuts, Parmesan, and olive oil until smooth.

The preparation of fresh pasta with basil pesto is a genuine team effort in our home.

Print

Fresh Pasta With Basil Pesto

  • Approximately 50 minutes for preparation, 2 minutes for cooking, and a total cooking time of 52 minutes. This recipe serves 41 people.

Two classics, fresh pasta with basil pesto and chicken parmigiana, are well worth the effort of making from scratch. If you have leftover pesto, put it over pizza, with grains, or whipped into a vinaigrette (see recipe).

Ingredients

  • 2 cups all-purpose flour plus more flour for the work area are needed for the pasta. a pinch of salt, three big eggs, and one teaspoon of olive oil In order to make pesto
  • 2 garlic cloves, peeled and minced
  • Walnuts (about 1/4 cup, plus a few more for garnish) 1/2 ounce grated Parmesan cheese, with a little more for garnish
  • 1 cup basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil

Instructions

  1. To begin making the pasta, add the flour and salt in the bowl of a food processor and pulse until well combined. Mix in the eggs and olive oil until a dough is formed, then process until it is finished. Using a lightly floured work surface, turn the dough out and knead it for a couple of minutes, or until it is smooth and elastic. Form the dough into a circular disk and wrap it in plastic wrap to keep it fresh. Allow the dough to rest at room temperature for 30 minutes before putting it in the refrigerator overnight. It is important to let the dough to come to room temperature before rolling out the pasta (if the dough has been refrigerated).
  2. (Please keep in mind that fresh pasta can be produced by hand.) Combine the flour and salt in a large mixing bowl. Make a well in the center of the mixture and pour in the eggs and oil. In a separate bowl, whisk together the eggs and olive oil, then gradually add the flour. Once the dough has formed, knead it for approximately 10 minutes, or until it is smooth.)
  3. Preparing the pesto while the pasta dough is resting is a good idea. In the bowl of a food processor, pulse the garlic cloves until they are finely minced. Combine the walnuts, Parmesan, basil, salt, and pepper in a large mixing bowl. Blend the ingredients until smooth. Continue to drip olive oil through the feeder tube while the machine is running to ensure that the pesto is completely mixed
  4. Divide the pasta dough into four pieces and wrap each one in plastic wrap. To make pasta, flatten a piece of dough slightly and put it through the smooth rollers of a pasta machine starting at the widest setting, one at a time. When you feed the pasta sheet through the machine at a smaller setting, fold it in half each time so that the pasta sheet is very thin but does not rip. Place the pasta sheets on a floured work area and allow them to dry for 10 minutes before using them. It’s important to note that if you don’t have a pasta machine, you may use a rolling pin on a floured work area to roll out the sheets of pasta. Cut the spaghetti sheets into 12-inch lengths using a sharp knife. Roll them up loosely after sprinkling them with flour. Trim the rough edges with a knife, and then cut the strips into 1/4-inch broad strips. Unroll the strips and arrange them on a sheet pan coated with flour. Repeat the procedure with the remaining dough. Prepare a big pot of salted water by bringing it to a boil. Continue to cook the pasta for another 2 minutes, or until it is al dente. Transfer the pasta to a large mixing basin by using a slotted spoon. Toss with pesto to finish. Before serving, garnish with walnuts and Parmesan cheese.
  • Preparation time: 50 minutes
  • Cooking time: 2 minutes
  • Total Time: 52 minutes
  • Yield: Serves 41 people. Author: Paige Adams.

Paige Adams is the author of this piece.

This Vegetarian Pesto Pasta Dish Is a Great Weeknight Dinner

Nutrition Facts(per serving)
465 Calories
36g Fat
24g Carbs
14g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 465
% Daily Value*
Total Fat36g 46%
Saturated Fat 8g 39%
Cholesterol26mg 9%
Sodium542mg 24%
Total Carbohydrate24g 9%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein14g
Vitamin C 2mg 10%
Calcium 279mg 21%
Iron 2mg 11%
Potassium 180mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. This quick and easy pesto pasta recipe transforms into a delicious side dish or vegetarian main meal in minutes. It’s a terrific option for a weeknight supper when you’re short on time in the kitchen.

  • Penne pasta (regular or whole wheat): 8 ounces 1 cup pesto (either handmade or bought)
  • 1/2 cup freshly grated Parmesan cheese
  1. Assemble all of the materials
  2. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente according to the package instructions. The Spruce, or spruce, is a kind of evergreen. quickly pour the pesto over the spaghetti and toss until the pasta is well coated. Place the mixture in a serving basin and sprinkle with Parmesan cheese
  3. Alternatively, cover, chill, and reheat for supper the next day for a light and wonderful vegetarian meal. Serve with garlic bread for a light and tasty vegetarian meal. The Spruce
  4. Take pleasure in it

Tips

  • Prepared the night before, refrigerated, and then reheated for supper the next day, this recipe is simple and delicious. Store-bought basil pesto is used in this recipe in order to save time, but spinach pesto, sun-dried tomato pesto, or homemade pesto can also be used well. With little loss of taste, this dish may easily be quadrupled or tripled without diminishing its effectiveness.

Recipe Variations

  • It’s likely that you enjoy Alfredo sauce, so a creamy pesto pasta should be of particular interest to you. Heat 1 tablespoon good-quality olive oil (extra-virgin isn’t essential) in a pan over medium heat if you want to make a variation on this dish. Whisk in the pesto sauce and heat until heated, and then gently drip in 1/4 cup heavy cream while whisking continually until the sauce is smooth and creamy. To make a silky sauce, if the sauce is too thick, add up to 3 tablespoons of water and whisk constantly until the sauce is smooth. With the addition of a rotisserie chicken breast and diced tomatoes, this dish becomes heartier. Sauté 1/2 pound deveined, tailless shrimp in 1 to 2 teaspoons heated olive oil for 3 minutes or until they are pink and opaque. When it’s finished, blend it with the pesto sauce and serve it with the pasta. Raw chicken chunks weighing half a pound can be sautéed in 1 to 2 teaspoons heated olive oil for 6 to 7 minutes, or until cooked through, before being combined with pesto sauce and pasta. 2 cups broccoli florets, steamed or flash fried in olive oil for 2 to 3 minutes, then add to the pesto sauce and pasta to finish it off. Pesto sauce can be made with diced cooked meats, such as beef or pig
  • Fish
  • Or any other type of protein, including drained firm tofu.

Types of Pesto

Pesto is the Italian term for “pounded,” and it alludes to the traditional way of preparing this sort of uncooked sauce, which originated in Genoa, Italy, by pressing the ingredients together in a mortar and pestle. Pesto is made by crushing the ingredients together in a mortar and pestle. Because we now have the luxury of using a food processor, this is a quick and easy way to dress pasta that is both simple and fresh. Pesto is traditionally made using fresh basil, garlic, pine nuts, Parmesan or Pecorino Romano cheese, and olive oil, according to tradition.

Pasta Choices

When making a sauce like this, the ideal sort of pasta to use is something tubular with a hole in the centre or something with corkscrew twists to soak up more sauce. While linguine, spaghetti, fettuccine, and farfalle can all be utilized, any sauce that is applied to these varieties of pasta will tend to slide off of them. To ensure optimum sauce absorption, use pasta shapes such as penne, fusilli, tortellini, orecchiette, bucatini, cavatappi, ditali, gemeli, gnocchi, and others that twist or have a hole in the centre of the pasta shape.

Leave a Comment

Your email address will not be published. Required fields are marked *