Barilla Spaghetti With Artichoke And Pistachio Pesto Recipes
PISTACHIO PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
SPAGHETTI WITH ARTICHOKES & PESTO
Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher
Provided by Sara Buenfeld
Categories Main course, Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, in a small bowl or jug, beat the eggs together with the milk, pesto, Parmesan, artichokes and seasoning.
- Heat a small pan on a medium heat and add the pine nuts. Toast for a few mins, shaking the pan occasionally, until they are pale golden. Keep your eye on them as they can catch and burn quickly.
- Once the pasta is cooked, drain in a colander and tip back into the pan. Put the pan onto a low heat and pour over the egg mixture, tossing together to coat all of the pasta in the sauce - take care not to heat it for too long or it will start to scramble.
- Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.
Nutrition Facts : Calories 565 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
BARILLA® SPAGHETTI WITH ARTICHOKE AND PISTACHIO PESTO
A freshly blended artichoke, pistachio, and parsley pesto brings brilliant flavour to Barilla® Spaghetti pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; season with salt.
- Saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. Set aside to cool.
- Process pistachios, garlic, Romano cheese, and parsley in a blender until smooth. Turn the blender off. Season with salt and black pepper. Add artichokes and remaining olive oil. Pulse a few times until a coarse consistency is reached.
- Cook pasta according to package directions. Drain pasta and reserve 1/2 cup of pasta cooking liquid.
- Toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 61 g, Cholesterol 2.6 mg, Fat 20.3 g, Fiber 4.4 g, Protein 12.9 g, SaturatedFat 2.9 g, Sodium 107 mg, Sugar 0.9 g
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