Pesto Pasta Recipes

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PASTA, PESTO, AND PEAS



Pasta, Pesto, and Peas image

Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.

Provided by Ina Garten

Categories     main-dish

Time 32m

Yield 12 servings

Number Of Ingredients 20

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

  • Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
  • In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
  • Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
  • Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
  • To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

JUICY PESTO PASTA!



JUICY Pesto Pasta! image

Recipe video above. This is how to make a great pesto pasta that's slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water - it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with homemade pesto for the best flavour.

Provided by Nagi

Categories     Mains     Pasta

Number Of Ingredients 5

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

Steps:

  • Bring a large pot of water to the boil with the salt.
  • Add pasta and cook for the length of time per the packet.
  • Just before draining, scoop out 1 cup of of the pasta cooking water.
  • Drain pasta in a colander, leave it for a minute.
  • Transfer pasta to a bowl (do not use pasta cooking pot, too hot).
  • Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
  • Taste, add more salt and pepper if desired.
  • Serve immediately, garnished with fresh parmesan.

PESTO PASTA



Pesto Pasta image

Easy to make, but full of flavor! Good hot or cold.

Provided by Lauren

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 8

Number Of Ingredients 7

½ cup chopped onion
2 ½ tablespoons pesto
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 (16 ounce) package pasta
salt to taste
ground black pepper to taste

Steps:

  • Cook pasta in a large pot of boiling water until done. Drain.
  • Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
  • In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g

PASTA PESTO



Pasta pesto image

Everybody loves super-quick pasta pesto - adding chicken and green beans makes it a great weeknight supper.

Provided by Jamie Oliver

Categories     Healthy meals     Jamie's 15-Minute Meals     Italian     Chicken     Chicken breast     Lasagne     Spinach

Time 15m

Yield 4

Number Of Ingredients 18

CHICKEN
2 x 200 g skinless free-range chicken breasts
1 teaspoon fennel seeds
2 sprigs of fresh rosemary
2 tablespoons rapeseed oil
4-5 cloves of garlic
1-2 fresh red chillies
8 ripe cherry tomatoes
PASTA & PESTO
250 g green beans
1 big bunch of fresh basil
50 g blanched almonds
50 g Parmesan cheese, plus extra to serve
2 tablespoons extra virgin olive oil
1 lemon
1 clove of garlic
300 g fresh lasagne sheets
200 g baby spinach

Steps:

  • Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
  • START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
  • Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
  • Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
  • Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
  • Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
  • Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
  • Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
  • Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.

Nutrition Facts : Calories 581 calories, Fat 27.3 g fat, SaturatedFat 5.4 g saturated fat, Protein 48.6 g protein, Carbohydrate 30.9 g carbohydrate, Sugar 5.4 g sugar, Sodium 1.1 g salt, Fiber 7.1 g fibre

PESTO PASTA WITH CHICKEN AND TOMATOES



Pesto Pasta with Chicken and Tomatoes image

Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps:

  • In blender or food processor, place Pesto ingredients.
  • Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
  • In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
  • Garnish with basil and 3 tablespoons Parmesan cheese.

Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g

EASY PESTO PASTA



Easy pesto pasta image

This supper couldn't be easier. Make our filling pesto pasta recipe for a quick, family-friendly dish you can throw together with storecupboard ingredients

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper

Time 5m

Number Of Ingredients 3

500g pack spaghetti , fresh or dried
2-3 tbsp pesto from a jar, or see tip below to make your own
50g parmesan (or vegetarian alternative), shaved or grated

Steps:

  • Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

Nutrition Facts : Calories 336 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.23 milligram of sodium

THE BEST BASIL PESTO PASTA



The Best Basil Pesto Pasta image

Whip up a restaurant-worthy recipe for the best basil pesto that's perfect for tossing with your favorite pasta.

Provided by Kelly Senyei

Time 30m

Number Of Ingredients 7

2 1/2 cups fresh basil leaves, washed and dried thoroughly
2 Tablespoons grated Parmesan cheese
3 cloves garlic, roughly chopped
2 Tablespoons pine nuts, toasted and cooled
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil

Steps:

  • In a food processor or blender, combine the basil leaves, Parmesan cheese, garlic, toasted pine nuts, kosher salt and pepper. Pulse the ingredients together until well blended.
  • While the food processor or blender is running, drizzle in the olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Taste and season it with salt and pepper then serve immediately or store in an airtight container in the fridge until ready to serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 534 kcal, Carbohydrate 3 g, Protein 4 g, Fat 56 g, SaturatedFat 9 g, Cholesterol 8 mg, Sodium 1318 mg, ServingSize 1 serving

CHICKEN PESTO PASTA



Chicken Pesto Pasta image

This chicken pesto pasta is sauteed chicken, farfalle pasta and cherry tomatoes, all tossed in basil pesto and finished off with parmesan cheese. A quick and easy dinner option that always gets rave reviews!

Provided by Sara Welch

Categories     Main

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
salt and pepper to taste
1 1/2 teaspoons minced garlic
3/4 teaspoon Italian seasoning
12 ounces short pasta (such as farfalle)
1 cup basil pesto (look for it in the refrigerated section)
1 cup cherry tomatoes (halved)
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh parsley (can also use basil)

Steps:

  • Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
  • Heat the olive oil in a large pan over medium high heat.
  • Place the chicken in the pan and season with salt and pepper to taste.
  • Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
  • Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
  • Add the cherry tomatoes and gently fold them into the pasta.
  • Sprinkle with parmesan cheese and parsley. then serve.

Nutrition Facts : Calories 526 kcal, Carbohydrate 59 g, Protein 38 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 570 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA



Pesto Pasta Recipe with Tomatoes and Mozzarella image

Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 8

2 lb small tomatoes (halved)
Kosher salt and black pepper
2 garlic cloves (minced)
Extra virgin olive oil
1 lb thin spaghetti
1 cup basil pesto (I used this homemade pesto recipe)
6 oz fresh baby mozzarella
Fresh basil (for garnish)

Steps:

  • Heat the oven to 450 degrees F and arrange a rack in the middle.
  • In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
  • While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
  • Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
  • Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.

Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving

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