Pesto Pasta Recipes

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PESTO PASTA

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



Pesto Pasta image

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

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

PISTACHIO PESTO PASTA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8



Pistachio Pesto Pasta image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Steps:

  • Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  • Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  • Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  • Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
  • To serve, sprinkle parmesan cheese and basil on top!
  • Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

PERFECT PESTO PASTA

The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Basil     Parmesan     Pine Nut     Quick & Easy     Summer     Soy Free     Peanut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 8



Perfect Pesto Pasta image

Steps:

  • Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Transfer to a food processor and let cool, 5-7 minutes.
  • Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.
  • Divide pasta among bowls. Top with shaved Parmesan.
  • Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.

1/2 cup pine nuts
2 garlic cloves, finely grated
3 oz. Parmesan, grated, plus more shaved for serving
6 cups basil leaves (from about 3 bunches)
3/4 cup extra-virgin olive oil
1 tsp. kosher salt, plus more
12 oz. dried long pasta
2 Tbsp. unsalted butter, cut into pieces

EASY PESTO PASTA

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



Easy pesto pasta image

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

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

SPICY RED PESTO PASTA

Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12



Spicy Red Pesto Pasta image

Steps:

  • Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
  • Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
  • Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
  • Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
  • Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

2/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup drained jarred, oil-packed sun-dried tomatoes (about 3 1/2 ounces), roughly chopped
1/2 cup coarsely chopped walnuts (a scant 2 1/2 ounces)
3 tablespoons double-concentrated tomato paste (or 1/3 cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1/2 cup drained chopped, jarred roasted red peppers (about 4 ounces)
1 1/2 ounces finely grated Parmesan (about 1 packed cup), plus more for serving
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon zest, for serving (optional)

PASTA AL PESTO

Make and share this Pasta Al Pesto recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Yield 6 serving(s)

Number Of Ingredients 12



Pasta Al Pesto image

Steps:

  • PESTO:
  • Place ingredients in bowl of food processor.
  • Process until smooth, using rubber scraper to push down the sides occasionally.
  • Variations: - add 3/4 c freshly grated Parmesan Cheese
  • PASTA:
  • Boil a large pot of water; cook pasta until al dente.
  • While pasta is cooking, prepare pesto; set aside, covered.
  • Steam carrots.
  • Meanwhile, in skillet, heat oil.
  • Add zucchini and peapods.
  • Stir continuously until crisp/tender.
  • When pasta is done, drain well; toss pesto with noodles until they are well coated.
  • Then toss in vegetables.
  • Garnish with pepper and cheese.
  • VARIATIONS: - add 1/2 c Parmesan cheese to Pesto

8 ounces pasta (preferably linguine)
1/4 lb peapods
3 carrots, thinly sliced
fresh ground black pepper (for garnish) (optional)
2 tablespoons safflower oil or 2 tablespoons olive oil
fresh ground black pepper (for garnish) (optional)
3 small zucchini, thinly sliced
2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (pignolli)
1 tablespoon olive oil
1/2-3/4 cup freshly grated parmesan cheese

PESTO PASTA

An easy-to-make pasta dish that is ready to eat in less than 30 minutes. The amounts of cream, sun-dried tomato, feta cheese and olives can be varied to your taste.

Provided by louisette69

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6



Pesto Pasta image

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, combine pesto, cream and sun-dried tomatoes in a saucepan. Bring almost to a boil, then lower to a gentle simmer. Add the feta cheese and olives after 3-5 minutes. Keep sauce warm until pasta is ready.
  • Drain pasta when it is al dente. Combine the pasta and sauce. Stir well and serve.

Nutrition Facts : Calories 527.3, Fat 15.9, SaturatedFat 9, Cholesterol 48.6, Sodium 895.6, Carbohydrate 79.2, Fiber 6, Sugar 11.9, Protein 19.1

500 g pasta (penne or spirals)
190 g pesto sauce
1 cup pouring cream
150 g sun-dried tomatoes, chopped
150 -200 g feta cheese, cubed
50 -100 g kalamata olives, pitted

SEAFOOD PESTO PASTA

Pesto turns shrimp and scallops into superstars in this fresh-flavored entree from Marnie Franze. "The recipe is from my dad," she comments from Battle Lake, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 14



Seafood Pesto Pasta image

Steps:

  • For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.

Nutrition Facts :

1/4 cup plus 1 tablespoon olive oil, divided
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh oregano leaves
2 tablespoons minced fresh parsley
4 to 6 garlic cloves, divided
12 ounces uncooked linguine
2 green onions, chopped
1 tablespoon butter
1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/2 pound fresh sea scallops
1/2 cup grated Parmesan cheese

PESTO

Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 3/4 cup.

Number Of Ingredients 6



Pesto image

Steps:

  • In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

PESTO PASTA RECIPE BY TASTY

Here's what you need: bow tie pasta, pesto, fresh mozzarella cheese, cherry tomato

Provided by Hannah Williams

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 4



Pesto Pasta Recipe by Tasty image

Steps:

  • Mix all ingredients in a bowl.
  • Serve with a hard-boiled egg and sliced bell pepper.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 88 grams, Fat 16 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams

½ lb bow tie pasta, cooked
2 tablespoons pesto
½ cup fresh mozzarella cheese, chopped
½ cup cherry tomato, halved

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