What To Add To Pesto Pasta

Recipe: 25 things to mix into your pesto pasta salad : WRAL.com

Editor’s note: Here’s an oldie but a goodie Go Ask Mom recipe that’s been around forever. My house is in the midst of summer salad season, which means there’s nearly always some sort of salad in the refrigerator that’s fantastic as a side dish with some grilled meat or as a main dinner for the lunchbox. Pesto pasta salad is a family favorite in my home. We’ll create our own pesto when the basil in the garden is ripe, but I also use bottled pesto from the grocery store on a regular basis. (We prefer pesto from Classico or Trader Joe’s.) Pesto pasta salad is made by mixing an eight-ounce container of pesto with one-pound box of cooked pasta, as shown in the recipe below.

After I’ve combined the pasta and pesto in a large mixing bowl, I’ll add a variety of additional items to the salad to give it even more flavor.

Here are 25 yummy things to add to your next pesto pasta salad:

1. Grape or cherry tomatoes, halved (or quartered). 2. Green peas that have been thawed 3. Feta cheese crumbled on a plate Kalamata olives, pitted and halfed, for garnish 5) Cannellini beans, soaked overnight, washed and dried 6. Broccoli roasted and finely chopped Sliced or julienned zucchini or summer squash (either cooked or raw). Red onion, chopped 10. Mozzarella cheese, diced9. Spinach, uncooked and chopped10. shredded parmesan cheese (optional) Cooked green beans are number twelve. Provolone cheese, diced (optional) 14.

  1. Pine nuts that have been roasted 16.
  2. Asparagus, roasted or blanched18.
  3. Carrots, grated The following ingredients are required: 21.
  4. Almonds, slivered23.
  5. Black olives25.
  6. As a result, depending on how much pesto you use, you may want to add another tablespoon or a drizzle of olive oil to moisten a salad that has been sitting for a day or two.
  7. Every Friday, recipes are featured on Go Ask Mom.

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.

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.

  1. Perfection.
  2. I sautéed the onions in olive oil until they were somewhat sweetened, and then added some chopped sun dried tomatoes to the pan.
  3. We topped it with a little additional pesto because it was dry.
  4. I would never have thought to combine sautéed onions with pesto pasta, but it turned out to be a delicious combination.
  5. 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.
  6. I then added the spaghetti to the pan and stirred everything together thoroughly before serving it directly out of the frying pan.
  7. Read MoreWow, this was a huge hit with the entire family!
  8. 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.

Chicken Pesto Pasta

Sauteed chicken, farfalle pasta, and cherry tomatoes are mixed in basil pesto before being topped with parmesan cheese to complete this chicken pesto pasta dish. Dinner that is quick and easy to prepare and usually receives great reviews! Pasta is simple, economical, and kid-friendly, which is why we eat it on a regular basis in my household! Pasta al Forno, pasta bolognese, and this simple pesto pasta with chicken are just a few of our favorite dishes to make. It’s spaghetti night at my house every week (if not more!) and we enjoy it tremendously.

This spaghetti is quite simple to prepare, and it is also extremely adaptable; there are a plethora of alternatives for varying the protein and vegetables to keep things interesting.

How do you make chicken pesto pasta?

Begin by sautéing chopped chicken breasts in olive oil with spices and garlic until cooked through. Add the cooked pasta to the pan and mix in the pesto until well combined. Then, gently fold in the halved cherry tomatoes and top with a dusting of fresh parsley and grated Parmesan cheese to finish. Serve quickly and have pleasure in it!

Tips for the perfect pasta

  • Make careful to cook your chicken in a single layer in order to get a golden brown crust on the outside. It is possible that the chicken will steam instead of sauté if you overcrowd the pan. If your pan isn’t large enough to accommodate everything at once, it’s better to work in batches. Pesto can be prepared from scratch or purchased from a store, depending on your preference. In order to save time, I frequently use pre-made pesto. Remember to select pesto from the refrigerator case rather than the shelf-stable variety. Any sort of short pasta, such as penne, rotini, rigatoni, or fusilli, would work well in this recipe. This meal is substantial enough to serve as a main course. If you’re searching for side dishes, a simple green salad or a batch of garlic knots are also good choices.

How to make pesto

To prepare your own pesto for this dish, combine 1/4 cup toasted pine nuts, 1 teaspoon minced fresh garlic, and 1/2 cup grated parmesan cheese in a food processor until smooth. Pulse the contents in a food processor until they are finely ground. Fill a food processor halfway with fresh whole basil leaves, along with salt and pepper to taste. Process until smooth. Start the food processor and carefully pour in 1/2 cup olive oil until it is fully operational. Combine ingredients in a blender until a creamy sauce is formed.

Chicken pesto pasta flavor variations

This recipe is delicious on its own, but you may adjust the flavors to suit your preferences by adding other ingredients.

  • Protein substitutions include chicken thighs, grilled shrimp, white beans, or Italian sausage in place of the chicken breast. Toss in some sautéed zucchini, mushrooms, or bell peppers if you want to make it a veggie-packed meal. Fresh mozzarella balls or grated fontina can be substituted for parmesan if you prefer a different type of cheese.

Because it is so delicious, once you taste this chicken pesto pasta, you will find yourself cooking it on a frequent basis.

More delicious pasta recipes

  • Pasta with Cajun Shrimp and Sausage
  • Caprese Pasta
  • Chicken and Broccoli Pasta
  • Tuscan Chicken Pasta
  • Butternut Squash Pasta
  • Cajun Shrimp and Sausage Pasta

Chicken Pesto Pasta Video

Sauteed chicken, farfalle pasta, and cherry tomatoes are mixed in basil pesto before being topped with parmesan cheese to complete this chicken pesto pasta dish. Dinner that is quick and easy to prepare and usually receives great reviews! Course Chef’s SpecialtyItalianKeywordchicken pesto pasta, pesto pasta with chicken Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings4 Calories526kcal per serving

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts cut into bite-size pieces
  • Salt and pepper to taste 3/4 teaspoon Italian seasoning
  • 12 ounces short pasta (such as farfalle)
  • 1 cup basil pesto
  • 1 1/2 teaspoons minced garlic 1cup cherry tomatoes, halved
  • 1/4 cup finely grated parmesan cheese
  • 1tablespoonchopped fresh parsley (you can also use basil)
  • Bring a big saucepan of water to a boil, season with salt to taste, and set aside. Cook the pasta according to the directions on the package. In a large skillet, heat the olive oil over medium high heat until shimmering. Season the chicken breasts with salt and pepper to taste in a large skillet over medium heat. Cook for 3-4 minutes per side, or until the chicken is golden brown and well cooked. Cook for 1 minute after you’ve added the garlic and Italian spice. Drain the noodles and toss it into the pan with the chicken until everything is well combined. Toss in the pesto until everything is uniformly coated. The cherry tomatoes should be added at this point and gently folded into the pasta
  • Garnish with parmesan cheese and parsley if desired. after that, serve
See also:  What Is The Maximum Cold Holding Temperature Allowed For Pasta Salad

526 calories|59 grams of carbohydrates|38 grams of protein|18 grams of fat|5 grams of saturated fat|81 milligrams of cholesterol|570 milligrams of sodium|671 milligrams of potassium|3 grams of fiber|4 grams of sugar|1090 international units of vitamin A|5.5 milligrams of vitamin C|191 milligrams of calcium|2.4 milligrams of iron This piece was initially published on March 21, 2018 and was revised on December 9, 2020 to include additional material.

It was originally published on March 21, 2018.

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.

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.
  • Last but not least, the pesto must be delectable.
  • 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

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!

See also:  How To Cook Zucchini For Pasta

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

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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.

Serving:0.5g Calories:257kcal Carbohydrates:35g Protein:8g Fat:9g 2 g of saturated fat Cholesterol:3mg Sodium:200mg Potassium:149mg Fiber:2g Sugar:1g Vitamin A: 292 International Units 1 milligram of vitamin C Calcium:78mg Iron:1mg Another selection of our favorite pasta meals is provided below:

  • 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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Pesto Pasta Salad

I’ve got some exciting news! Cookie and I have finally decided to move out of our squalid rental home and into a more suitable environment. Even though it isn’t a traditional farmhouse with a lot of character, it is a pleasant, utilitarian place with an open kitchen and bright, clean white walls. I’m giddy with excitement. I haven’t wanted to complain, but I’ll tell you right now that my dislike for my present kitchen has developed from mild irritation to utter abhorrence during the cookbook-making process.

  1. Because the water from the faucet tastes strange to me, I find myself returning to the bathroom faucet often throughout the day.
  2. It’s filthy and dungeon-like, and it’s the very last place I want to be right now.
  3. Woohooooo!
  4. I’m looking forward to decorating as well.
  5. It’s past due.
  6. It’s the perfect time of year for fall picnics, and this light and fresh pesto pasta salad is the perfect dish to serve.
  7. The book has more than 60 plant-based recipes that are complemented by vibrant and vivid photographs that showcase the beauty of the ingredients and final dishes they are made from.
  8. Generally speaking, I am terrible at following a recipe exactly as written in a cookbook, and I tinkered with this recipe quite a bit.

Instead, I threw in some olives, chickpeas, and cheese, which were all delicious, but I’ll let you make your own decisions on this one. You’re welcome, and do let me know how you liked this dish in the comments section. Print

Pesto Pasta Salad

  • Author:
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes
  • Yield: 6 to 8 servings1 x
  • Category:Salad
  • By hand is the method of choice. Vegetarian diet
  • American cuisine
  • Cuisine:
See also:  How To Cook Pasta In Instant Pot

4.8 out of 5 stars based on 24 reviews It’s hard not to be impressed by the flavor of this pesto pasta salad. It’s a light, healthful dish that’s very simple to prepare. Picnics and potlucks are made for this dish! This recipe makes 6 to 8 servings of side dishes. Scale

Ingredients

  • Whole-grain pasta (such as fusilli, rotini, penne, or farfalle)
  • 1 pound chicken breasts cherry tomatoes (about 1 pint, halved or quartered)
  • 3 small handfuls of baby arugula or spinach Optional cheeses include: Feta cheese crumbles, small mozzarella balls, chopped mozzarella, or grated Parmesan cheese are all options. Optional add-ons include: one 12-cup container of finely sliced Kalamata olives and/or one 15-ounce can of rinsed and drained chickpeas (or one 12-cup can of cooked chickpeas)
  • Peppercorns that have been freshly ground

Pesto

  • **12 cup hulled pumpkin seeds*
  • 12 cup packed fresh basil leaves
  • 12 cup packed fresh flat-leaf parsley leaves
  • 14 cup lemon juice (about2lemons)
  • 1 clove garlic, coarsely minced
  • 12 teaspoons salt
  • 13 cup extra-virgin olive oil

Instructions

  1. Prepare the pasta by bringing a big pot of salted water to a boil. Cook the pasta until it is al dente, following the directions on the package. To prevent the pasta from sticking together, save around 12 cup of the cooking water before draining. Drain and immediately rinse the pasta under cool water to avoid the noodles from sticking together. Place the pasta in a large serving dish
  2. Set aside. Meanwhile, to make the pesto, follow these steps: Cook the pepitas in a small pan over medium heat, turning often, until they are aromatic and producing little popping noises, about 5 minutes. Remove from heat and set aside. Half of the pepitas should be placed in a bowl for later usage (they will be used as garnish). Place the remaining pepitas in a food processor and pulse until finely ground. Combine the basil, parsley, lemon juice, garlic, and salt in a large mixing bowl. Slowly drizzle in the olive oil while scraping down the sides of the bowl as needed, until the pepitas are broken down and the sauce is fairly smooth
  3. (Optional) Using a large mixing bowl, pour all of the pesto over the pasta and gently toss until the pasta is lightly and evenly covered, adding a small splash of the conserved pasta boiling water if necessary to thin the pesto out. Then toss in the cherry tomatoes, arugula, leftover toasted pepitas, and any other optional ingredients (olives, chickpeas, and/or cheese)
  4. Toss to combine thoroughly. Toss one more to blend, and then season with pepper to your liking. If you think the spaghetti needs extra flavor, season it with salt to taste or a squeeze of lemon juice. If the tastes are too strong, allow it to rest for a few minutes before adding a little drop of olive oil to tone down the remainder of the dish.

Notes

A version of this recipe was adapted fromVegan Goodnessby Jessica Prescott. Change it up: Instead of pepitas, you may substitute pine nuts, walnuts, or almonds in the pesto recipe (although the dish will no longer be nut-free, if that matters). Make it gluten-free by following these steps: Use your favorite gluten-free spaghetti to make this dish. If you want to make it dairy-free or vegan, simply omit the cheese.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

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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).

Twirls and other forms with “crevices” score lower simply because there is a greater surface area to cover, and as a result, I feel a little pesto-deprived after eating them.

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.

– 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

Life of Dozer

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