Pesto Pasta Recipe

The first snow came early in Chicago this year. It was barely November and we were driving to an appointment. It was snowing, and then all of a sudden it went from “really charming” to “wow it’s really coming down!” We sat in the cold car way too long, wearing way too-light coats, staring at brake lights and a grey sky. I thought – really – what have we done?? I write a blog about vegetables, I’m shooting a book that’s due before May (when the spring farmers markets open) and we’ve moved so far from the sun!

We got to where we were going – an industrial area in the Pullman neighborhood where, situated on the roof of the Method production facility, is Gotham Greens. I’ve been obsessed with their locally grown greens since the moment I came across their deliciously spicy arugula earlier this year. We got a tour of their rooftop greenhouse, and even though it was cold and miserable outside, it was so warm and sunny up there. There was a sea of the softest butter lettuces, my favorite spicy arugula, and the loveliest scent of fresh basil.

Later that night, with a fridge full of greens and a pantry full of not much else, I made my go-to quick & easy dinner: this five minute pesto pasta. We weren’t about to head out into the snow for any additional groceries, and really, nothing beats pasta in terms of combining bold flavor and easy prep.

Like all simple recipes, this one’s fun to play with. Here are a few ideas to change it up:

Basil Pesto Pasta Recipe

This is a delicious, vegetarian pasta recipe packed with the flavor of fresh basil and walnut pesto. Learn how to make pesto pasta at home in a few simple steps.

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 542 kcal, Carbohydrate 45 g, Protein 13 g, Fat 36 g, Saturated Fat 9 g, Cholesterol 36 mg, Sodium 1875 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 200 gram penne pasta (approx 2 Cups)
• 6 Cup water
• 1 tablespoon salt
• 2 Cup fresh basil leaves
• 1/2 Cup walnuts
• 1/4 Cup grated parmesan cheese
• 1/4 Cup extra virgin olive oil
• 4 – 6 garlic cloves
• Salt and pepper to taste
• 1 Cup cherry tomato, cut into halves
• 2 – 4 tablespoon heavy cream (optional)
• 1 tablespoon coarsely chopped walnuts

Instruction:

1. Boil water in a saucepan with salt. Add the desired shape of pasta and cook till al-dente. Reserve 1 cup of boiled pasta water. Drain the remaining water. Transfer the cooked pasta to a mixing bowl. Set aside.
2. Store pesto sauce in an airtight conatiner in the refrigerator or use it immediately.
3. Serve Basil Pesto Pasta immediately with focaccia bread.

Easy Pesto Pasta

This quick and easy pesto pasta is a delicious vegetarian weeknight dinner! I like to add a handful of arugula, but feel free to skip it or use your favorite soft greens in its place.

Prep: 15min

Total: 25min

Ingredients:

• 6 ounces spaghetti (reserve 1/2 cup starchy pasta water)
• 1/3 to 1/2 cup basil pesto or vegan pesto
• Extra-virgin olive oil (for drizzling)
• Fresh lemon juice (as desired)
• 4 cups arugula
• 2 tablespoons pine nuts
• Pinches of red pepper flakes
• Sea salt and freshly ground black pepper
• Freshly grated Parmesan or vegan Parmesan

Instruction:

1. Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 1/2 cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.
2. In a large skillet over very low heat, add the pesto, 1/4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.
3. Turn the heat off. Add lemon juice, salt, and pepper, to taste. Then, add the arugula and toss to barely wilt. Garnish with the red pepper flakes and pine nuts and serve.

Pesto Pasta

It’s made with hearty spaghetti and a generous coating of herbaceous, fresh basil pesto sauce. Then it’s finished with sharp, aged parmesan and rich pine nuts for a toasty crunch.

Prep: 15min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 437 kcal, Carbohydrate 44 g, Protein 11 g, Fat 25 g, Saturated Fat 4 g, Cholesterol 4 mg, Sodium 99 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 19 g, servingSize 1 serving

Ingredients:

• 12 oz. dry spaghetti
• Salt, (to taste)
• 3 cups (slightly packed, 65g) fresh basil leaves
• 1/2 cup finely shredded (35g) parmesan, (plus more for serving if desired)
• 1/4 cup (36g) pine nuts ((toasted or raw), plus more for serving if desired)
• 2 medium garlic cloves, (peeled and smashed)
• 1/2 cup extra virgin olive oil
• 1/2 cup pasta water, (divided)

Instruction:

1. Cook spaghetti in salted water to al dente according to package directions. Before draining be sure to reserve the 1/2 cup pasta water.
2. To a 7-cup food processor add basil leaves, parmesan, pine nuts and garlic. Cover with lid and pulse in short bursts until finely minced.
3. Scrape down food processor. Cover, then with food processor running pour olive oil in through the feed tube of the lid. Don’t over-process, just blend.
4. Season with salt to taste.
5. Drain pasta once al dente then add to a large serving bowl. Pour in 1/4 cup pasta water and toss. Let it cool 1 – 2 minutes.
6. Add all of the pesto and toss. Thin with up to 1/4 cup more pasta water as desired and garnish with more parmesan and pine nuts if desired.

Pesto Pasta with Chicken and Tomatoes

Impressive meals don’t have to take hours and hours in the kitchen. Take this beautiful pesto chicken pasta, for example, which is ready in just 30 minutes! You only need a handful of ingredients to make the fresh, from-scratch pesto. Its bright flavor is the highlight of this super-fast pesto pasta recipe, packed with cherry tomatoes and chicken.

Prep: 15min

Total: 30min

Yield: 6

Serving Size: 1 1/2 Cups

Nutrition Facts: calories 480 , Carbohydrate 52 g, Cholesterol 45 mg, Fat 2 , Fiber 4 g, Protein 27 g, Saturated Fat 4 1/2 g, servingSize 1 1/2 Cups, Sodium 740 mg, Sugar 3 g, Trans Fat 0 g

Ingredients:

• 1 cup firmly packed fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic
• 2 tablespoons sliced almonds, toasted
• 12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
• 3 cups Progresso™ chicken broth (from 32-oz carton)
• 2 cups shredded cooked chicken
• 2 cups halved cherry tomatoes
• 1/4 cup julienned fresh basil leaves
• 3 tablespoons grated Parmesan cheese

Instruction:

1. In blender or food processor, place Pesto ingredients.
2. Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
3. In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
4. Garnish with basil and 3 tablespoons Parmesan cheese.

How to Make FRESH BASIL PESTO Like an Italian

FAQ

What goes good with pesto pasta?

• Bruschetta. …
• Antipasto salad. …
• Roasted red peppers. …
• Tinned tuna. …
• Goats cheese. …
• Tomato and mozzarella salad. …
• Roasted aubergine salad with chickpeas. …
• Herby grilled chicken.

How do you use pesto from a jar?

Do I heat pesto before putting on pasta?

What pasta is best for pesto sauce?

1. Add additional finely shredded Parmesan. I will usually eyeball this but I like to add around ¼ cup of very finely grated Parmesan to the pesto.
2. Add a little balsamic vinegar to brighten up the flavors. …
3. Add a little fresh lemon juice. …
4. Add a little extra salt. …
5. Olive oil.