![]() Transfer to a 9-by-13-inch baking dish and sprinkle with remaining cheese.īake for 10 to 15 minutes at 400 degrees F until hot and cheese is melted. Add 1/4 to 1/2 cup of the reserved pasta water to make a sauce. In a large bowl, toss together the cooked pasta, pesto and cooked vegetables. If using premade pesto, you will need about 2 cups. To make the pesto, combine all of the pesto ingredients in a food processor and puree until fairly smooth with just a little bit of texture left. While the vegetables are cooking, bring a large pot of salted water to a boil. Add the vegetables to a glass roasting dish and roast until just crispy and browned, about 20 minutes. Toss the zucchini slices, peppers and tomatoes with 1 teaspoon olive oil and a small pinch of salt and pepper. If you’d like your pasta with a bit of bite, feel free to add ½ teaspoon of red chilli flakes.2 medium zucchini, sliced in half, then sliced into 1/2-inch half-moonsġ red pepper, cored and cut into 1-inch cubesġ pound ziti, penne or rigatoni (preferably whole wheat)ġ/2 cup shredded Asiago or Parmesan cheeseġ/4 cup shredded Asiago or Parmesan cheese Ingredients 2 heads broccoli, cut into florets cup Pams Walnut Halves 1 lemon, zested & juiced 2 cloves garlic, roughly chopped cup grated parmesan 1.You can add some crunchiness to this recipe by tossing in some nuts, such as walnuts or pine.Vegan: Swap parmesan cheese for chopped basil or parsley.I recommend serving this dish immediately after mixing the pasta with the pesto sauce to avoid the pasta becoming dry.If you want to make this recipe even healthier, you can use whole wheat pasta.The pesto will stick to and absorb into warm pasta. Before adding the sauce to the pasta, adjust the taste you may need to add some salt.Toss some veggies into the pasta, such as spinach, cauliflower or peas.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 the pasta in salty water and drain well before tossing in the pesto sauce. Cook spaghetti in salted water to al dente according to package directions.Place in the oven and cook for 15-20 minutes until caramelized. ![]() If your homemade pesto was a bit thick, add a little warm water to it and stir well. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.Garnish with parmesan cheese, and serve immediately. Pesto: Make homemade pesto, or use a store-bought one.Ĭooking the pasta: Cook the pasta in salty boiling water according to the packet instructions and drain well.Īdding the pasta to pesto: In a mixing bowl, add the pasta with the pesto and toss until well combined. Making pesto at home is way better than store-bought you can control the consistency it has a better flavour, the freshness can’t be matched, and it will be ready in less than 5 minutes. This basil Pesto Pasta is delicious and flavourful I am sure it will be your go-to pasta recipe for dinner. You can have a delicious dish ready in less than half an hour. Simple! Making the pesto sauce is also quick and easy. The pesto sauce supplies all the herbs and garlic needed for the recipe, so all you have to do is cook the pasta, toss it in the pesto sauce and garnish it with some parmesan cheese. To make pesto pasta, you only need three ingredients pesto (any kind), pasta and parmesan cheese (for serving). It works well as side-dish or, you can increase the quantities for a main dish. Looking for a quick and delicious pasta recipe for dinner? This Pesto Pasta with homemade pesto sauce is flavourful, quick and easy to make. ![]()
0 Comments
Leave a Reply. |