SMOKED ALMOND PESTO SPAGHETTI
Smoked almonds lend their signature salty, smoky flavor to this unique weeknight pesto pasta. The sauce is reinforced with smoked paprika for extra depth and brightened with a generous amount of fresh, herbaceous parsley. Peas are added to the pasta during the last couple minutes of cooking; broccoli florets would also work nicely. The versatile sauce can be doubled and stored in the fridge for about 5 days. It's great on roasted chicken, fried eggs or even potato salad.
Provided by Kay Chun
Categories weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
- Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
- Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
- Divide pasta among bowls and garnish with additional cheese and basil.
PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
PASTA WITH PESTO AND PEAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
- Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
- Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
- Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.
PASTA WITH ALMOND-PEA PESTO
A quick and easy meal comes together with ingredients you probably already have in your kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
- Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining package of peas, and 1 1/2 teaspoons salt; process until well combined. With motor running, gradually add oil; process until smooth.
- Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.
Nutrition Facts : Calories 499 g, Fat 17 g, Fiber 7 g, Protein 18 g
ONE-PAN PEA & HAM PESTO PASTA
A simple solo supper of spaghetti, linguine or tagliatelle with Italian basil sauce, ham, crème fraîche and green veg
Provided by Katy Greenwood
Categories Main course
Time 17m
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil, then throw in the pasta. Simmer for 6 mins, add the peas and spring onions, then continue cooking until the pasta is al dente.
- Drain everything well, then tip into a pasta bowl (or back into the saucepan). Stir in the ham, pesto and crème fraîche until well mixed, then enjoy.
Nutrition Facts : Calories 633 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 29 grams protein, Sodium 2.3 milligram of sodium
ALMOND-PEA PESTO PASTA
When I became a vegan I had to give up all of my favourite pastas, so when I came upon this recipe I was pleasantly surprised. It tastes pretty good! I just want to say that all the amounts I give here are approximate, I never follow the recipe exactly. You might want to add less salt or lemon, and add more peas or olive oil. :) And don't be intimidated by all of the steps, it's actually fairly quick and easy to make!
Provided by She-Thing
Categories Penne
Time 17m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Boil a large pot of salted water, and cook pasta according to directions. When there are about 2 minutes left on pasta, add one of the packages of peas.
- Drain the pasta except for about 1 cup of water, and then return the pasta and water to the pot.
- In a food processor grind the almonds.
- Now add the lemon zest and juice to the to almonds, along with the remaining package of peas, and the salt. Process again. You might have to scrape it down the sides after a minute to make sure it mixes evenly. If the taste is too strong, add more peas.
- Add the olive oil and process again.
- Now add the the sauce to the pasta, tossing it well and adding water as needed. Season with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 186.1, Fat 6.4, SaturatedFat 0.8, Sodium 187.4, Carbohydrate 29, Fiber 5.4, Sugar 2.1, Protein 5
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
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