Best Pasta With Pesto My Way Recipes

PESTO PASTA

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.

JUICY PESTO PASTA!

Steps:

• Bring a large pot of water to the boil with the salt.
• Add pasta and cook for the length of time per the packet.
• Just before draining, scoop out 1 cup of of the pasta cooking water.
• Drain pasta in a colander, leave it for a minute.
• Transfer pasta to a bowl (do not use pasta cooking pot, too hot).
• Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
• Taste, add more salt and pepper if desired.
• Serve immediately, garnished with fresh parmesan.

PASTA WITH PESTO MY WAY

Steps:

• Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks.
• Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, stir in corn and zucchini.
• Meanwhile, heat oil in a 12-inch heavy skillet over high heat until it shimmers. Add tomatoes and cook, covered, shaking skillet once or twice, until tomatoes wilt, split, and release some juices, 3 to 5 minutes. Season with salt and scoop into a small bowl.
• Reserve 1 cup pasta-cooking water, then drain pasta with vegetables.
• Put pesto in a large bowl and whisk in enough reserved cooking water to thin to a sauce, 1/3 to 1/2 cup. Add pasta mixture and toss to coat. Thin with more cooking water and season with salt if necessary. Serve immediately, with tomatoes and bread crumbs on the side.

ANGEL HAIR PASTA WITH PESTO

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.