Spaghetti With Basil Pistachio Pesto Recipes
SPAGHETTI WITH GARLIC AND BASIL
This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.
Provided by MARILYN PERZIK
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 40.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 5.6 g, Sodium 79.1 mg, Sugar 0.1 g
SPAGHETTI WITH BASIL PISTACHIO PESTO RECIPE
Provided by lkalemba
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil for pasta. In a food processor, add basil, parsley, pistachios, garlic and salt. Turn on processor and add 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally. Add spaghetti to the boiling water and cook until al dente. Scrape half of the pesto into a large skillet over low heat and add 1 cup pasta water. Use a spider to drain pasta and transfer to the skillet. Drizzle with remaining 2 tablespoons olive oil and toss to coat the pasta with the pesto. Off heat, toss with the grated cheese. NOTE: This recipe makes twice the amount of pesto you will need for 1 pound of pasta. You can freeze half of the pesto for future use, just pack in a plastic container with a thin film of olive oil. Thaw in refrigerator before using. You can also cut the recipe in half if you just want enough for 1 pound of pasta.
SPAGHETTI WITH BASIL-PISTACHIO PESTO
Pistachios, a more affordable alternative to pine nuts, provide toothsome texture in this pesto pasta recipe from "Lidia's Italy in America," by Lidia Bastianich.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Place basil, parsley, pistachios, garlic, and salt in the bowl of a food processor; pulse to combine. With the machine running, add 1 1/2 cups olive oil in a slow, steady stream. Process until a smooth paste forms, scraping down sides of bowl as necessary. Transfer half of the pesto mixture to a large skillet; reserve remaining pesto for another use.
- Add spaghetti to boiling water and cook, according to package directions, until al dente. Drain pasta, reserving 1 cup cooking liquid. Add cooking liquid to skillet along with pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil and sprinkle with cheese; toss to combine and serve.
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- Place the mince, breadcrumbs, eggs, parmesan, garlic, salt and pepper into a large bowl and mix thoroughly to combine.
- Heat a little olive oil in a fry pan over medium-high heat. Add meatballs and cook 6-8 minutes, stirring occasionally or until the meatballs are golden and cooked through. Set aside.
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- In the bowl of a large food processor, place the basil, pistachios, garlic, salt, and pepper. Pulse about 20-25 times. The mixture will be pretty rough cut.
- With the machine running, slowly pour the olive oil and lemon juice through the feed tube. Process until the pesto is the consistency you desire. I prefer a bit of a rustic (aka Not-Too-Smooth)sauce. If you like a smooth pesto, you’ll probably need to stop the machine and scrape the bowl and continue processing.
- When the sauce is the consistency you like, remove the bowl from the machine and remove the blades.
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- Zest about 1/2 teaspoon of lemon zest and add the pistachios, parmesan cheese, 3 cloves garlic, 1/8 teaspoon red pepper flakes in a blender or food processor.
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PASTA WITH PISTACHIO PESTO – THE PASTA PROJECT
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Cuisine Italian, Sicilian, Southern ItalianCategory Main CourseServings 3Total Time 20 mins
- Put a pot of water onto boil for the pasta. Add salt once the water starts to boil and bring to the boil again.
- Put the pistachios into a bowl of boiling water for 3 minutes , drain them and wipe them with a cloth to remove most of the skin covering them.
- Put the pistachios in a blender or food processor, add the grated cheese and 2 tablespoon of extra virgin olive oil.
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- Bring water for pasta to rolling boil. Season with salt. In boiling water, add pasta and cook per package directions (about 8-10 minutes or until al-dente).
- In food processor jar, add pesto ingredients except olive oil. With motor running on low, add olive oil in slow stream until pesto is fine pureed and creamy. Taste and adjust seasoning.
- While pasta is cooking, remove pesto from jar, transfer 1/3 cup to a wide bowl and keep rest refrigerated in air-tight container for later use.
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- POUND THE GARLIC and 1/4 tsp salt into a paste, using a mortar and pestle. Add the basil, parsley and mint and continue to pound until the herbs break down and a thick paste is formed. Add half the pistachios and work them in well so the paste has a creamy texture.
- ROUGHLY CHOP the remaining pistachios and stir through with the parmesan, 2 tbsp oil and lemon juice. Season with more salt if required and add a grind of pepper.
- COOK THE SPAGHETTI in boiling salted water for about 8 minutes, or until al dente. Drain well and place back in the pot with the lid on to keep warm.
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- Combine first 7 ingredients in a mini chopper; add 1/4 cup pistachios, and process until finely chopped. Add 1/2 teaspoon salt; pulse to combine. Add 3 tablespoons oil; process until blended.
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