How To make Pasta Al Pesto
8 oz Pasta (preferably linguine)
3 x Carrots, thinly sliced
2 T Safflower or Olive oil
3 x Sm Zucchini, thinly sliced
1/4 lb Peapods
PESTO:
2 c Fresh Basil Leaves
1/4 c Pine nuts (pignolli)
2 x Cloves Garlic
1 T Olive oil
PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally. Makes 1/2 cup. VARIATIONS: - add 3/4 c freshly grated Parmesan Cheese ~ subst. cream cheese, kefir, or Neufchatel cheese for oil ~ subst. walnuts or hazelnuts for pine nuts 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 ~ add or substitute other steamed or sauteed vegetables such as mushrooms, peas, or sweet red pepper.
How To make Pasta Al Pesto's Videos
Barilla | Enjoy Pesto Pasta Perfected! | 15s
Barilla's Rustic Basil Pesto & Creamy Genovese Pesto bring Italian flavors to your home. Made in Italy with high-quality ingredients like fragrant Italian basil and freshly grated Italian cheeses, discover the best ways to pesto, from pasta and pizza to sandwiches and dips!
#BarillaPasta #Pesto #PestoRecipe #PestoInspiration #PestoSauce #PastaSauce #BasilPesto #CreamyGenovesePesto #RusticBasilPesto #EasyMeals #QuickAndEasy #ItalianPesto #Cheese #BarillaPesto
How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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Pesto Pasta With Aubergine | Gennaro Contaldo
Sponsored by Bertolli | Just a handful of ingredients yet Gennaro’s simple pasta dish is full of Italian flavour. Almonds and basil form the basis of a pesto sauce that’s tossed through pasta with roasted aubergines, Bertolli and grated parmesan. Delicious.
Sponsored by Bertolli. To find out more about Bertolli with butter, click here
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Red Pesto Pasta #shorts
Pasta Series Ep.3 - Red Pesto Rigatoni
The third episode of my mini pasta series in which I’ll be showing you some delicious, simple recipes for all types of pasta shapes (dried & fresh). Sometimes I’ll be making the fresh pastas, and sometimes I’ll be buying the dried ones to show you just how easy it can be. This is variation of the classic Sicilian pesto rosso and a delicious alternative to the basil & pine nut pesto all genovese (green pesto) many of you know. Sun dried tomatoes work SO well in this and it is incredibly easy to make. Enjoy! What pasta dish do you want to see next?!
Recipe:
Makes roughly 350g pesto (filled one jar)
- 200g sun-dried tomatoes (roughly chopped)
- 2 large garlic cloves (peeled and minced)
- Blanched almonds 40g (ground almonds or almond flakes would work well too)
- 3 tbsp olive oil (I like to use the oil from the tomatoes)
- 25g parmesan cheese (grated)
1. Toast the blanched almonds in a pan until lightly browned and fragrant. Place into a blender and blitz until roughly chopped.
2. This step can be done quickly in a blender, or more traditionally in a pestle and mortar for a slightly more coarse texture (a molcajete is perfect for this - the rough texture of the rock really helps). Add the garlic and tomatoes into the mortar and crush until they form a paste. Add the almonds and give it another crush. Add the olive oil and parmesan cheese to the mortar and mix it all together. Check for seasoning and if the parmesan wasn't already salty enough for the pesto, add more, or simply use some table salt. If you want the pesto thinner, add more oil.
3. Store in an airtight container, refrigerated, for up to two weeks.
4. When you want to add to the pasta, cook your pasta until al dente, transfer it to a new pan, add your desired amount of pesto, some starchy pasta water, a grating of parmesan and a knob of butter. Continue to mix this all together for a few minutes over a medium heat, until the pasta has finished cooking through and the sauce has emulsified (thickened). Enjoy!
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Barilla | How to make Spaghetti with Pesto genovese and roasted tomatoes
How to make Spaghetti with Pesto genovese and roasted tomatoes - buon appetito!