How To Use Pesto With Pasta

The Right Way(s) to Serve Pesto on Pasta

The best method to keep your audience interested and wanting more is to end your story on a cliffhanger, as any scriptwriter, author, or comic book writer will tell you. This moment alone makes me anxious as I anticipate what will happen now that Rey has discovered Luke, how Jon Snow will be resurrected from certain death, whether Rick has a viable strategy for dealing with the Whisperers, and what in the world Kenji has in store for us in the sequel to his first novel. I’m a sucker for storylines that are told in installments.

Despite the fact that I didn’t mention it at the time, smart readers may have recognized that I left out a significant amount of information.

At first glance, this may not appear to be a significant absence.

Pesto, on the other hand, is a fascinating pasta outlier since it is a sauce that deviates from the SPOP formula (Standard Pasta Operating Procedure).

Generally speaking, it goes something along the lines of:

  • To begin, heat the sauce in a skillet, whether it is a readymade sauce such as ragù or a pan sauce such as clam sauce that can be created quickly in a skillet. Second, transfer the cooked pasta to the skillet with the sauce, stirring furiously as you add a little pasta-cooking water at a time, while boiling everything together over high heat and stirring constantly
  • 3. Remove the sauce from the heat when it has thickened to almost a noodle-coating consistency and quickly whisk in the cheese, more oil and/or butter while swirling and tossing constantly
  • Step 4: Consume

SPOP may be made in a variety of ways, but the basic concept remains the same: cook the pasta in the sauce until it is done to your liking. Perhaps the most crucial thing to learn if you want to enhance the quality of your pasta is how to make it in the first place. SPOP is just OOTQ when it comes to pesto.

The Most Important Rule of Cooking With Pesto: Don’t Cook It

Unlike practically every other pasta sauce on the market, pesto’s allure is predicated on its fresh, raw flavor, which sets it apart from the competition. Heat, and in particular extended exposure to high temperatures, is one of the most harmful things you can do to your skin. That is why most store-bought pesto is so disappointing: it lacks flavor and texture. Heat sterilization is required for canning and bottling, which cooks the basil, reducing its strong anise-mint aroma and making it bland in flavor.

** If you want to blame red tape and bureaucracy at PASTY (Pasta Associative Society of Timbuktu and Ytaly), you may point your finger at them for using the same acronym for two very different procedures.

  • Step 1: Cook the pasta until it is al dente. Step 2:Transfer the pasta to a mixing or serving bowl
  • Step 3:Add the pesto
  • Step 4:Combine the ingredients. Step 4: Gradually add the pasta water, stirring constantly, to bind and emulsify the oil-based sauce. Step 5: Consume

It’s clear that there is still heat in this process—the pasta is hot, and the pasta water is just coming to a boil—but it does not have the same effect on the basil’s freshness as it would if you were to cook it all at the same time over the fire, as described in the original SPOP approach.

But Wait, There’s More! (The Mystery of Potatoes and Green Beans)

If I were clever, I’d stop right here and let you to ponder what in the world this enigma could possibly be about. That would be a good example of a cliffhanger. But I’m not going to play games with you like that, no matter how much it hurts my ratings. To go right to it, I’ll say this: In Genoa, the birthplace of authentic Ligurian pesto, you’re likely to find it served with pasta, potatoes, and green beans that have all been cooked together in a single pot. What in the world is going on with this situation?

  • Most of my cookbooks were unable to provide a satisfactory explanation, so I resorted to Italian food blogs and their (at times heated) comments sections to see if I could come up with a more satisfactory answer.
  • While some argue that “avvantaggiate” should be used instead, others argue that the term should apply not to the pesto, but rather to a specific form of pasta that is typically served with pesto, such as trenette, a long noodle that looks like linguine, rather than the pesto itself.
  • Afterwards, of course, there are some rational humans who are ready to accept that two meanings can coexist in the same context.
  • Apart from that, there is much debate on what sort of pasta should be served with pesto when potatoes and beans are included in the dish.
  • However, as you might think, there are a plethora of additional sources that contradict this; I’ve discovered examples of the potato-and-bean combination with virtually every type of pasta.
  • Even yet, the question of why potatoes and beans were included remains unanswered.
  • I had never found any evidence to support my notion until lately, when I discovered the same explanation on multiple websites, including the website of the Genovese Pesto Consortium, which I had never seen before.
  • For years, I’ve been included potatoes in my pesto pasta recipes, nearly always opting for russets because of their high carbohydrate content.
  • They provide precisely the right amount of starch without being as powdery and crumbly as russets, resulting in a more balanced and less pasty outcome.

Maybe that’s all there is to it after all. I’ll tell you what I promise: I’ll delve further deeper and report back on what I uncover. Next time, please.

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.

  • Toss in a large mixing basin rather than the pot in which the pasta was made – basil does not appreciate heat. It goes completely dark. Adding the heat from the pasta is OK — but adding the heat from the saucepan will make the basil bitter. Don’t just throw it on the stove! Once again, black basil is used. Remove 1 cup of pasta boiling water immediately before draining (do not remove it earlier, otherwise the pasta will not be starchy enough). Take out a lot more than you think you’ll need since you never know when you’ll need it. You will be surprised at how much the pasta can absorb – I used 3/4 cup for 300g/10oz pasta for the spaghetti in the video (because I kept tossing it to film and it kept sucking up the sauce! )
  • I used 3/4 cup for 300g/10oz pasta for the fettuccine in the video (because I kept tossing it to film and it kept sucking up the sauce! )
  • Season the water– Pesto is often not (and should not be) seasoned to the point that it eliminates the need to season the water once the pesto is stirred through the pasta. The most effective approach to season Pesto Pasta is to salt the water
  • DO NOT REHEAT leftover pesto pasta after it has been prepared! Pesto in a dark color, once again. Room temperature is the best you can hope for when eating

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.

  • (Note 1) 1 cup homemade pesto (Note 1). Pasta of your choosing (ziti, penne, and spaghetti are among of my favorites, see Note 2)
  • 300-350 g / 10-12 ounce 2 teaspoons salt
  • 3/4 cup pasta boiling water
  • Parmesan cheese for serving
  • 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

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Reader Interactions

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.

See also:  How To Make Shrimp Alfredo Pasta

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.

We weren’t in the mood to venture out into the snow for any extra supplies, and honestly, there’s nothing better than pasta when it comes to mixing powerful taste with simple preparation.

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

This dish, like many basic recipes, is enjoyable to experiment with. Here are a few suggestions to spice things up:

  • 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.

  • 6 ounces spaghetti, with 1/2 cup starchy pasta water set aside a third to a half cup basil pesto or vegan pesto
  • For drizzling, extra-virgin olive oil is used. If desired, add freshly squeezed lemon juice. Freshly grated Parmesan (or vegan Parmesan)
  • 4 cups arugula
  • 2 tablespoons pine nuts
  • A few pinches of red pepper flakes
  • Sea salt and freshly ground black pepper
  • 4 tablespoons pine nuts
  • 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

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.

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.

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

The spaghetti was far too dry for my liking.

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

Calories480 170 calories come from fat Total fat19g28 percent of total fat Saturated Fat4 1/2g22 percent Saturated Fat4 1/2g22 percent Saturated Fat4 1/2g22 percent Saturated Fat4 1/2g22 percent Saturated Fat4 1/2g22 percent Saturated Fat4 1/2g22 percent Saturated Fat4 1/2g22 percent Saturated Fat4 1/2g22 percent Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol is 45 milligrams (16 percent). Sodium (740mg/31% of total sodium) Potassium360mg ten percent of the total Carbohydrates in total (52g17 percent) Dietary Fiber4g15 percent of total calories Sugars3g Protein27g Vitamin A20 percent 20 percent Vitamin A20 percent Vitamin C8 percent 8 percent Vitamin C8 percent 8 percent Calcium accounts about 15% of the total.

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

Easy 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. 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!

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!

See also:  How Long Is Pasta Sauce Good After Opening

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?

It is not recommended to heat the pesto sauce since doing so will alter the color, flavor, and texture of the fresh basil. This is why it’s important to keep the pasta warm when cooking it. The pasta itself will “heat” the pesto without altering its chemical makeup at all!

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

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. Using a high-quality olive oil will allow the taste of the pesto to truly come through in this dish. The finest olive oil you can get is recommended for this pesto sauce since it will give it a deep taste and make it easier to spread.

  1. Pine nuts might also be substituted for the olive oil, which is a neutral oil.
  2. If you want a pesto recipe that is 100 percent original, you should avoid substituting pine nuts with anything else.
  3. When making this pesto, make sure you use fresh roasted garlic.
  4. Using high-quality parmesan cheese will make a significant difference in the final flavor of this pesto sauce.
  5. With sea salt and freshly ground pepper, I cook every time.

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.

Cook Pasta:

  • Cook the pasta according to the package directions, being careful to use salted water throughout. Do not rinse
  • Return to a dry saucepan and cover with a lid until ready to use.

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. If preferred, garnish with tomatoes and fresh basil. 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.

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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.

Furthermore, simplicity is usually a plus.

  • 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.
See also:  What To Do With Leftover Pasta Sauce

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.

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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.

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.

Because there are just a few ingredients in this recipe, you want to be certain that they are of the highest quality.

Afterwards, the Parmesan cheese should be finely shredded fresh.

Alternatively, Pecorino Romano might be used in this recipe. Last but not least, the pesto must be delectable. During the summer months, I make my own Basil Pesto from scratch. 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

Tell me about some of your favorite Pesto Pasta ingredients to include.

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

Produce the greatest pesto pasta, precisely coated in sauce for maximum taste, then combine it with juicy, quick-roasted tomatoes and fresh baby mozzarella to make the best pesto pasta ever! Keep it vegetarian or add some shrimp, grilled lemon chicken, or this fast Italian baked chicken to make it a meal to remember. Ideas for prepping ahead of time are offered. Quite a few roasted tomatoes and handmade basil pesto have been making their way out of my kitchen recently. And I’ve been having a lot of fun experimenting with new ways to utilize them!

You all made it, with several of you tripling the sauce so that you could toss in some pasta.

However, if you’re looking for a simple vegetarian pesto pasta dish that requires no cream or chicken, today’s recipe is for you!

Pesto pastacaprese pasta in one!

With this dish, you’re basically getting a sort of hybrid pasta scenario that’s the best of summer in one bowl. As an example, think of caprese pasta, which is cooked with tomatoes and mozzarella and tossed in a vibrant, fresh basil pesto. Although tiny raw tomatoes might be used, roasting them (which can be done ahead of time) will result in tomatoes that are incredibly soft and bursting with powerful, concentrated flavor—adding an added layer of deliciousness to the recipe.

Can you just add pesto to pasta?

What could possibly be more difficult than tossing some spaghetti with a little pesto?! Not difficult at all, however there are a few things to keep in mind for the greatest flavor and to help keep the lovely brilliant green color and aromatic scent of your basil pesto for as long as possible:

  1. Is it necessary to cook the pesto before adding it to the pasta? NO! Because it will alter color and lose its brilliance if cooked, pesto is not recommended for use. Do not add the pesto to your pasta while it is still cooking in the hot pot. For the same reason, don’t simply pour the pesto into the hot pot of pasta
  2. Instead, move the cooked, drained pasta to a big mixing bowl and toss with the pesto until everything is well combined. The heat from the pasta is sufficient to warm the pesto to the proper temperature. Make use of a small amount of the pasta boiling water to assist distribute the pesto evenly and thoroughly coat the pasta
  3. How much pesto do you think you’ll need? Keep the pesto to a bare minimum! To get the most taste out of it, you must cover the pasta well with it before serving. 1 pound pasta, 1 cup homemade pesto (you may substitute store-bought pesto in a pinch), and occasionally more are used in this recipe.

Which pasta is best with pesto?

You’ll have a couple different pasta alternatives to choose from here. In fact, short and curving pasta varieties such as rotini and fussili, which I used in my previous broccoli pesto pasta, are excellent for retaining as much sauce as possible. In addition, broccoli pesto is a little thicker than what we have here in the kitchen. However, because I only had thin spaghetti on hand today, I ended up making do with what I had. A excellent alternative to pasta for light oil-based sauces (such as this previous olive oil pasta), spaghetti also works well in this recipe and provides for a visually appealing presentation.

Large pasta shells, thick pasta tubes, and other items such as lasagna noodles should be saved for a richer ragu (like in thislasagna soup).

How to make pesto pasta

To prepare pesto pasta, you may go as easy as tossing your warm pasta with homemade pesto and a little of the pasta cooking water and serving it immediately (following my tips above). By adding some roasted tomatoes and fresh mozzarella balls, you may transform it into a delicious vegetarian entrée if you so choose. Here’s how to do it step by step:

  • The tomatoes should be roasted. Cut in half and tossed with extra virgin olive oil, sea salt, and freshly ground black pepper, these are my favorite little tomatoes (campari or even grape tomatoes). Preheat the oven to 450 degrees and roast them for anywhere between 25 and 35 minutes, depending on how many you have on a wide baking sheet. (You can complete this a few of days ahead of time.)
  • Prepare the pasta. I used 1 pound of thin spaghetti for this recipe and cooked it until it was al dente in salted boiling water (follow your package instructions). Drain the pasta, but make sure to reserve approximately 12 cup of the boiling water for subsequent use. Combine everything in a large mixing bowl. Toss the cooked pasta in a large mixing dish to cool. Toss the pasta with the pesto to ensure that it is fully coated with the sauce (use a bit of that pasta cooking water to help distribute the pesto, if you need to). Taste it and season with a bit of kosher salt and freshly ground black pepper to your satisfaction. Combine the roasted tomatoes and baby mozzarella in a large mixing bowl. Give it another toss to ensure proper mixing. If desired, sprinkle with fresh parsley before serving.

Make-ahead tips

Make the roasted tomatoes and homemade basil pesto ahead of time and store them separately in the refrigerator until required. In the meantime, you may reheat the already-cooked tomatoes in the oven while you prepare the pasta. See my earlier post for a recipe for fast roasted tomatoes. A tightly sealed mason jar of basil pesto can keep for up to a week in the refrigerator if stored correctly. See how to make basil pesto for a recipe and some helpful hints. Whole grain pasta is also recommended if you’re following a more stringent Mediterranean diet.

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Pesto Pasta Recipe with Tomatoes and Mozzarella

Here’s how to prepare the greatest pesto pasta, which is precisely covered in sauce for the most flavorful results! Toss up some juicy roasted tomatoes and fresh mozzarella for a delicious evening meal. Preparation time: 10 minutes Cooking Time: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalianServings 6people Calories516.4kcal

  • Small tomatoes, halved
  • Kosher salt, black pepper, 2 garlic cloves chopped
  • Extra virgin olive oil
  • 1 pound thin spaghetti
  • 1 cup basil pesto (optional). I used this recipe for homemade pesto
  • Baby mozzarella (about 6 ounces) and fresh basil for garnish
  • Preheat the oven to 450 degrees Fahrenheit and place a rack in the center. Toss the tomatoes with the kosher salt, black pepper, garlic, and extra virgin olive oil in a large mixing basin until well combined. Toss the tomatoes with the olive oil and bake for 25 to 35 minutes in a preheated oven, or just before they collapse and acquire some char (if you don’t want them to get too mushy, remove the tomatoes early). Remove the dish from the oven when it is done. (See also the notes.) As soon as the tomatoes begin to roast, start cooking the pasta in boiling water according to the package directions until al dente (about 10 minutes). 12 cup of the pasta boiling water should be set aside. Remove the pasta from the pot
  • In a large mixing bowl, combine the cooked spaghetti and the remaining ingredients (same bowl used earlier for the tomatoes). Toss in the pesto until everything is well-coated. If necessary, a small amount of the pasta boiling water can be added to aid in mixing the ingredients uniformly. Using your taste buds, determine whether additional kosher salt and black pepper are required
  • Toss the roasted tomatoes and mozzarella into the spaghetti dish and mix well. Toss everything together. Warm the dish before serving. Fresh basil can be used as a garnish if desired
  • Tip for making ahead of time: Both the roasted tomatoes and the homemade basil pesto may be made ahead of time. This spaghetti has a lot of flavor. I frequently make use of my leftover quick roasted tomatoes, which I keep in the fridge in a mason jar with a tight-fitting cover for 3 to 5 days (make sure the tomatoes are at room temp before storing). In most cases, homemade basil pesto will keep in the refrigerator for up to 1 week (for more information, see this basil pesto recipe). Whole grain pasta is recommended for the Mediterranean diet. The following are some storage tips for leftover pesto pasta: keep it in the fridge in a tightly-sealed container for up to 2 nights (this will depend on if you prepared any part of it ahead of time)
  • To make this pesto pasta more filling, you may add grilled chicken or shrimp that has been lightly seasoned. Then, once the pasta has been tossed with the pesto, put in the protein (which should be cooked and still warm), followed by the roasted tomatoes and mozzarella. For high-quality Mediterranean items, such as the extra virgin olive oil used in this recipe, please visit Our Shop.

Calories:516.4kcal Carbohydrates:66g Protein:16.6g Fat:20.8g 4.2 g of saturated fat Cholesterol:10.1mg Sodium:412.2mg Potassium:526.9mg Fiber:4.9g Sugar:7.3g Vitamin A (in IU): 2092.8 Vitamin C (21 milligrams) Calcium:166.8mg Iron:1.6mg

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