Number Of Ingredients 5 Steps:
Bring a large pot of water to the boil with the salt. Add pasta and cook for the length of time per the packet. Just before draining, scoop out 1 cup of of the pasta cooking water. Drain pasta in a colander, leave it for a minute. Transfer pasta to a bowl (do not use pasta cooking pot, too hot). Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky. Taste, add more salt and pepper if desired. Serve immediately, garnished with fresh parmesan.
Yield 6 serving(s) Number Of Ingredients 12 Steps:
PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally. Variations: - add 3/4 c freshly grated Parmesan Cheese PASTA: Boil a large pot of water; cook pasta until al dente. While pasta is cooking, prepare pesto; set aside, covered. Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods. Stir continuously until crisp/tender. When pasta is done, drain well; toss pesto with noodles until they are well coated. Then toss in vegetables. Garnish with pepper and cheese. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
Time 15m Yield 8 Number Of Ingredients 7 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.
Time 20m Yield 8 servings Number Of Ingredients 8 Steps:
Cook the pasta in rapidly boiling water until al dente. Just before draining the pasta, reserve 1 cup of the water. In a medium saute pan over medium high heat, toast the pine nuts until fragrant and golden, about 2 to 3 minutes, set aside. Place pan back on the heat over medium-high heat. Add the tomatoes and 1/2 cup of the pasta water. Add the garlic and the red pepper flakes. If the sauce is too dry, add the remaining pasta water. Add the basil to the pan. Saute until just wilted. Remove the sauce from the heat. Place the pasta in a large bowl. Season the pasta with salt. Top the pasta with the tomato sauce. Sprinkle the toasted pine nuts over the pasta and cheese (if using). Toss to combine, taste and adjust seasonings, serve immediately.
Time 5m Number Of Ingredients 3 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.
Yield Makes 4 first-course servings Number Of Ingredients 4 Steps:
Put pesto in a large bowl. Cook linguine or spaghetti until al dente. Whisk about 1/3 cup pasta cooking water into pesto. Add drained pasta to thinned pesto with salt and pepper to taste and toss well. Serve with additional Parmigiano-Reggiano.
