Fettuccine With Pesto Sauce Recipes

PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA

Steps:

• Heat the oven to 450 degrees F and arrange a rack in the middle.
• In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
• While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
• Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
• Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.

JUICY PESTO PASTA!

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.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

PESTO PASTA

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.

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
• Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
• Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
• In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
• Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

SILKY BLENDER PESTO PASTA SAUCE WITH FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• Add the basil leaves to a large bowl, then cover with cold water and let sit while you start the pesto. To a blender, add the pine nuts, garlic, pepper, 1/4 teaspoon salt, 1/4 pepper and half the olive oil. Turn the blender to high and process until the mixture is smooth and looks like a liquidy nut butter. Drain the basil leaves, but do not pat them dry. (The excess water will help create a smooth and silky sauce.) Add the basil leaves to the blender along with the remaining olive oil. Cover the blender and process until completely smooth. Add the cheeses and process until just combined. Set aside.
• Before draining the pasta, reserve 1 cup pasta water. Drain the pasta and add it back to the pasta pot. Add the pesto and 1/2 cup pasta water. Turn the heat to low and toss together until the sauce is silky and clinging to the pasta, adding more pasta water if necessary.
• Transfer the pasta to bowls and top with extra Parmesan. Serve.

PESTO PASTA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

EASY PESTO PASTA

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.