Pesto pasta recipe

Mix pasta with the superb pesto sauce

A pesto pasta recipe is made with mixing any kind of pasta with the superb pesto sauce that you have already learned to make!

Being of South asian background, I must admit I didn’t grow up with eating too much pasta. However, after moving to Canada, my mother began experimenting with pasta dishes. We enjoyed the quickness with which we could make some tasty pasta.

During snowy winters or the blossoming spring, pasta makes a hot food item that can keep you warm and give a sense of cozy home-like feeling. A good pasta recipe always makes me feel really cozy. A pesto pasta recipe is fun to learn because it is so quick and made with fresh basil pesto sauce.

I have collected a few pesto pasta recipes that I think you will like. To make them into a healthy light meal or light appetizer, you can always use whole-grain pasta and they will taste great!

Below are some fun and great pesto pasta recipes that you must try...

Ravioli With Pesto Oil and Fresh Tomatoes
Asparagus pesto pasta salad
Chicken pesto pasta
Spinach Pesto and Ricotta

Ravioli With Pesto Oil and Fresh Tomatoes -

INGREDIENTS
1 (18- to 22-ounce) package frozen cheese ravioli
1/4 cup olive oil
2 to 3 tablespoons prepared pesto
2 large or 3 medium ripe tomatoes, chopped
1/3 to 1/2 cup grated Parmesan cheese

INSTRUCTIONS
1. Prepare ravioli according to package directions.

2. In a large serving bowl, combine oil and pesto until smooth.

3. Add tomatoes and stir well to combine. Season generously with salt and freshly ground black pepper.

4. Add drained ravioli and toss well to combine. Top with grated cheese.

Asparagus pesto pasta salad

INGREDIENTS
2 pounds asparagus
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil leaves
About 1 pound fresh fettuccine or linguine
Salt and pepper
Grated parmesan cheese

INSTRUCTIONS
1. In a large pot / pan, bring about 3 quarts water to a boil over high heat.

2. While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.

3. Snip off tough ends of asparagus. Add asparagus to boiling water. Cook, uncovered, until just barely tender to bite, 4 to 5 minutes. With tongs, lift out asparagus and drain; cool slightly.

4. In a blender or food processor, combine lemon juice, oil, garlic, and basil.

5.Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.

6. Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.

7. Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus purée over pasta and mix. Add salt, pepper, and cheese to taste.

Chicken pesto pasta

INGREDIENTS
12 dry-packed sun-dried tomatoes
3 boneless skinless chicken breasts
1 tbsp (15mL) olive oil
5 cups (1 lb/500 g) (1.25 L) rotini pasta
3/4 cup (175 mL) pesto
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) pine nuts

INSTRUCTIONS
1. In bowl, cover tomatoes with boiling water; let stand for 5 minutes or until softened. Drain and cut into thin strips; set aside.

2. Cut chicken crosswise into 1/4-inch (5 mm) thick strips.

3. In skillet, heat oil over medium-high heat; cook chicken, stirring often, for 5 minutes or until no longer pink inside. Set aside.

4. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.

5. While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

6. Add softened sun-dried tomatoes, chicken, pesto, salt and pepper to the pasta pot; toss to coat, add a little of the cooking water to moisten if desired. Heat through. Garnish with pine nuts.

Spinach Pesto and Ricotta

INGREDIENTS
5 cups (1.25 L) fusilli pasta
2 tbsp (30 mL) butter
1 onion, chopped
3 cloves garlic, minced
1 pkg fresh spinach, trimmed (10 ounces/300 g)
1 tbsp (15 mL) dried basil
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 cup (250 mL) ricotta cheese
1/3 cup (75 mL) freshly grated parmesan cheese
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) pine nuts

INSTRUCTIONS
1. In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/2 cup (125 mL) cooking water, drain pasta and return to pot.

2. While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

3. Meanwhile, in large skillet or Dutch oven, melt 1 tablespoon of the butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened.

4. Stir in spinach and basil; cover and cook for 2 minutes. Uncover and cook, stirring, for 2 minutes longer. Transfer to food processor. Add remaining butter, salt and pepper; puree until smooth. Add reserved pasta water; blend well.

5. Add spinach mixture to pasta along with 3/4 cup (175 mL) of the ricotta cheese, Parmesan cheese and lemon juice; toss to combine. Serve each with dollop of remaining ricotta; sprinkle with pine nuts.

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