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. Remove, sprinkle a little extra Parmigiano over the top and serve immediately.Homemade Pesto Pasta that’s overflowing with flavor! It’s made with hearty spaghetti and a generous coating of herbaceous, fresh basil pesto sauce. Then pour over with the béchamel sauce and a little grated Parmigiano-Reggiano.īake in a 170☌/340☏ oven until heated through - the time will depend on the size of your dish. I like to rip the bocconcini and plant them amongst the pasta to add a little surprise when you are eating it.
Place the pasta into a large or individual sized baking dish. If your peperonata is cold, that is fine as it will heat when the dish is baked. Once the pasta has cooked toss it through a generous amount of peperonata. There aren't really any quantities here because it's best made to suit your own taste. Succhietto pasta or substitute another short pasta I'm teaming it with the pepperonata, then smothering it in a béchamel sauce before being baked in the oven.įor those places that are warming up, just toss your pasta through the hot Peperonata along with a generous sprinkling of Parmigiano-Reggiano for a flavoursome and quick meal. I'm going to use this pasta in what is a very quick yet hearty dish perfect for the cooler weather we are finally getting. It's a short pasta but the curl gives it an "interesting twist" - if you are tired of macaroni then perhaps you should give this a try. The pasta I've chosen to use this week is called Succhietto and it's probably one of the more unusual shapes If you love pasta do check out the recaps that appear every Friday night, there's always a plethora of pasta delights on show. Presto Pasta Nights hits double digits this week and as you all should know by now it's hosted by Ruth from Once Upon A Feast.
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