Green Pesto Pasta Recipes

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SUPER GREEN PESTO PASTA



Super Green Pesto Pasta image

You won't regret making your own pesto over the shop-bought variety. It has so much more flavor and vibrancy that you may never buy it again.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

50 grams (2 ounces) basil leaves
30 grams (1 ounce) Parmesan cheese, grated, plus extra to serve
50 grams (2 ounces) pine nuts, plus extra to serve
1 large garlic clove
85 milliliters (1/3 cup) extra-virgin olive oil, plus extra for frying
2 zucchini, diced
300 grams (10 ounces) frozen peas
500 grams (1 pound 2 ounces) fresh tagliatelle

Steps:

  • In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto.
  • Heat a little oil in a frying pan and fry the zucchini for 2 to 3 minutes until lightly colored. Add the frozen peas and allow to defrost and warm through.
  • Cook the pasta in a saucepan of boiling salted water for 2 to 3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.

EASY GREEN PESTO PASTA



Easy Green Pesto Pasta image

Easy Green Pesto Pasta with Wild Garlic: Quick and healthy vegetarian (or vegan) dinner full of spring flavors ready in just 10 minutes with 4 ingredients!

Provided by Elena Szeliga

Categories     Main Course

Time 10m

Number Of Ingredients 7

250 grams or 9 oz whole grain pasta (tagliatelle (spaghetti, penne, fusilli or rotini))
3 tablespoons wild garlic pesto
2 tablespoons extra virgin olive oil
30 grams or 1/4 cup grated Parmesan cheese or any other hard cheese (omit if vegan)
freshly ground black pepper
salt
chopped wild garlic or basil (to garnish)

Steps:

  • Boil pasta according to the instructions on the package. Drain and stir the wild garlic pesto and olive oil. Transfer to plates. Sprinkle with Parmesan cheese (if using), season with black pepper and salt. Garnish with chopped wild garlic. Enjoy!

Nutrition Facts : Calories 352 kcal, Carbohydrate 48 g, Protein 12 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 230 mg, ServingSize 1 serving

CREAMY CHICKEN & GREEN BEAN PESTO PASTA



Creamy chicken & green bean pesto pasta image

Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

400g pasta shapes
250g green bean, trimmed
1 tbsp olive oil
1 bunch spring onions, finely sliced
2 large ready-roasted chicken breasts, shredded
5 tbsp pesto
3 tbsp double cream
handful parmesan, grated, to serve

Steps:

  • Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
  • Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
  • Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium

LEMON & GREENS PESTO PASTA



Lemon & greens pesto pasta image

Prep, cook and serve this quick and easy lemon and green veg pasta in just 15 minutes. It's perfect for busy days, and will be loved by the whole family

Provided by Shivi Ramoutar

Categories     Dinner

Time 15m

Number Of Ingredients 11

350g pasta (we used linguine)
½ small head of broccoli, cut into florets
large handful of basil
1 large handful of spinach wilted in boiling water, cooled and excess water squeezed out
4 tbsp pine nuts
1 garlic clove, grated
½ lemon, zested and juiced
6 tbsp extra virgin olive oil
large handful of frozen peas, set aside in boiled water until heated through
3 tbsp grated parmesan or vegetarian hard cheese
3 tbsp soft cheese

Steps:

  • Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
  • Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
  • Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.

Nutrition Facts : Calories 647 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium

ONE-POT GREEN BEAN, POTATO & PESTO PASTA



One-pot green bean, potato & pesto pasta image

For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes - a light supper for long summer evenings

Provided by Esther Clark

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 7

350g baby new potatoes
400g penne or fusilli
1 litre hot vegetable stock
200g fresh pesto (ensure vegetarian, if needed)
120g green beans, trimmed
½ lemon, zested
grated parmesan or vegetarian alternative, to serve

Steps:

  • Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.
  • Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.

Nutrition Facts : Calories 488 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.37 milligram of sodium

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