I mix it into my hummus, drizzle it on salads and sandwiches, scramble it into my morning eggs, and have been using it in all kinds of dinners like this creamy pasta dish. I have been using pesto on everything lately. We can't get enough pesto in our house and also constantly make this Pesto Chicken and Pesto Skewers. Then I’d remove the measuring cup before I’d drain the pasta and in doing so would remember I needed some pasta water saved.You'll never believe this Creamy Pesto Pasta with Zucchini is actually good for you with under 350 calories and it's loaded with veggies, too. One thing that got me in the habit of remembering to do this was to place a liquid measuring cup in the colander in the sink when I started the recipe.
Or substitute tortellini, ravioli or gnocchi.Such as different cuts (penne, farfelle, rotini, campanelle, orzo, etc.), fresh pasta (you’ll need a greater weight), or pasta with a different grain base such as whole wheat, rice, lentil or chick pea pasta. Substitute other nuts such as walnuts or slivered almonds.Add fresh or roasted grape tomatoes or cherry tomatoes (halved).Include some roasted vegetables (tossing right into the pasta).Add grilled chicken or rotisserie chicken, or cooked shrimp for protein.Thin with up to 1/4 cup more pasta water as desired and garnish with more parmesan and pine nuts if desired. Toss pasta and pesto: Add all of the pesto and toss.Drain pasta, reserving some pasta water: Drain pasta once al dente then add to a large serving bowl.Cover, then with food processor running pour olive oil in through the feed tube of the lid. Cover with lid and pulse in short bursts until finely minced. Make pesto sauce: To a 7-cup food processor add basil leaves, parmesan, pine nuts and garlic.Before draining be sure to reserve the 1/2 cup pasta water. Cook spaghetti in salted water to al dente according to package directions.If you don’t have a food processor you can try mincing by hand like this method here.For this recipe you’ll need a food processor.2 medium garlic cloves, peeled and smashed.1/4 cup (36g) pine nuts (toasted or raw).3 cups (slightly packed, 65g) fresh basil leaves.Especially if you have access to an abundance of fresh basil during summer – it’s the best way to use it up! I think this easily deserves a spot on the weekly lunch or dinner menu. This is just the base recipe, then from there there are so many different ways you can transform it (see list of ideas below). Just thin it with a little olive oil and it’s like a pesto pasta salad. It’s so vibrantly flavorful, it tastes unbelievable fresh, and pesto makes a nutritious pasta sauce choice.Īnd if you are lucky to have any left the next day it makes an excellent lunch, which doesn’t even need to be reheated by the way.
This is one of my favorite ways to make pasta. This pasta dish is proof that it doesn’t take much to build up dramatic flavor and create a company-worthy dish. Then it’s finished with sharp aged parmesan and rich pine nuts for a toasty crunch. Homemade Pesto Pasta that’s overflowing with flavor! It’s made with hearty spaghetti and a generous coating of herbaceous, fresh basil pesto sauce.
0 kommentar(er)
