Ten Minute Pasta Recipes

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, toast 2 Tbsp. pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2-3 minutes; set aside.
• Blanch 5 cups basil in a small pot of boiling water 30 seconds. Using a slotted spoon or spider, transfer to a large bowl filled with ice water.
• Purée garlic, oil, 1/2 tsp. salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy. Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification). Add to blender and purée just to combine. Add 1 cup Parmesan; purée just to combine.
• Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid. Transfer pasta to a large serving bowl or platter and toss with pesto. Top with Parmesan and reserved toasted pine nuts and garnish with basil.

Steps:

• Cook the pasta according to the pack instructions. Meanwhile, add everything else apart from the parmesan and basil to a food processor and whizz together until you get a smooth paste.
• Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.
• Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.

Steps:

• Over high heat heat a large pot of water to boiling.
• While water is heating up, in a food processor puree ricota, broth, butter, salt and pepper and then pour into a large serving bowl.
• Add pasta to boiling water, after 5 minutes add vegetables (asparagus, zucchini, squash and frozen peas and carrots) and finish cooking until pasta is done. Drain well.
• Toss pasta with vegetables and the reserved sauce. Add tomatoes, pine nuts, parmesan and basil and toss again.