Best Mixed Greens Pesto Pasta Recipes

Mixed Greens Pesto Pasta image

Provided by Claire Saffitz

Yield Serves 4

Number Of Ingredients 9

1/2 red onion, quartered through root end
8 cups (lightly packed) torn mixed greens and tender herbs
Kosher salt
1/4 cup toasted sesame seeds, plus more for serving
1/2 cup grated ricotta salata (salted dry ricotta), divided
3 tablespoons plus 1/4 cup olive oil; plus more for drizzling
8 garlic cloves, smashed
12 ounces tripoline or mafaldine (wavy-edged ribbon pasta) or fusilli (spiral-shaped pasta)
2 tablespoons unsalted butter

Steps:

Cook onion and mixed greens and herbs in a large pot of boiling salted water until tender, about 2 minutes. Using a spider or tongs, transfer to a bowl of ice water and swish around in the water to cool down as quickly as possible (this helps retain the bright color). Drain and gently squeeze to remove excess liquid, then press between a double layer of paper towels to remove as much remaining liquid as possible. Reserve pot with greens cooking liquid.
Process 1/4 cup sesame seeds in a food processor until finely ground. Add onion and greens mixture and 1/4 cup ricotta salata and process until a coarse paste forms. With motor running, stream in 3 Tbsp. oil and process, adding water by the tablespoonful if needed to thin, until pesto is very smooth.
Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often, until golden brown, about 5 minutes. Add pesto and cook, stirring, until sauce looks like most of the moisture has been cooked out, about 1 minute.
Meanwhile, bring reserved pot of greens cooking liquid to a boil and cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using tongs, transfer pasta to pot with pesto and add 1/2 cup pasta cooking liquid. Cook, tossing, until each strand of pasta is coated. Remove from heat, add butter, and toss to combine.
Divide pasta among bowls. Top with more sesame seeds and remaining 1/4 cup ricotta salata and drizzle with oil.

Super Green Pesto Pasta image

Provided by Donal Skehan

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

50 grams (2 ounces) basil leaves
30 grams (1 ounce) Parmesan cheese, grated, plus extra to serve
50 grams (2 ounces) pine nuts, plus extra to serve
1 large garlic clove
85 milliliters (1/3 cup) extra-virgin olive oil, plus extra for frying
2 zucchini, diced
300 grams (10 ounces) frozen peas
500 grams (1 pound 2 ounces) fresh tagliatelle

Steps:

In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto.
Heat a little oil in a frying pan and fry the zucchini for 2 to 3 minutes until lightly colored. Add the frozen peas and allow to defrost and warm through.
Cook the pasta in a saucepan of boiling salted water for 2 to 3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.