Pasta With Pesto Recipes

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.

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.

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
• Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Steps:

• Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

Steps:

• Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
• Drop the pasta into the boiling water and cook until al dente.
• While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
• Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.