Ninas Best Citrus Pesto Spaghetti Recipes

JUICY PESTO PASTA!

JUICY Pesto Pasta! image

Recipe video above. This is how to make a great pesto pasta that's slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water - it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with homemade pesto for the best flavour.

Provided by Nagi

Number Of Ingredients 5

Ingredients

1 quantity homemade pesto ((Note 1))
300 - 350 g / 10 - 12 oz pasta of choice ((ziti, penne and spaghetti are my favourites, Note 2))
2 tsp salt
3/4 cup pasta cooking water
Parmesan, for serving

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.

NINA'S BEST CITRUS PESTO SPAGHETTI

Nina's Best Citrus Pesto Spaghetti image

A mixed blend of nuts and cheese with orange zest and basil makes a fabulous pesto sauce to toss with Barilla Whole Grain Spaghetti.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 11

Ingredients

1 (13.25 ounce) box Barilla® Whole Grain Spaghetti
1 clove garlic
2 tablespoons grated Romano cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chopped pistachio nuts
1 tablespoon chopped walnuts
1 tablespoon pine nuts
1 teaspoon grated orange zest
2 tablespoons orange juice
6 tablespoons extra-virgin olive oil
4 leaf (blank)s basil leaves, thinly sliced

Steps:

Cook pasta according to directions.
Meanwhile process all the ingredients except basil and oil in a blender.
Add oil; process for 30 seconds.
Drain pasta; toss with pesto and basil.

Nutrition Facts : Calories 389.1 calories, Carbohydrate 47.5 g, Cholesterol 4 mg, Fat 18.5 g, Fiber 7.1 g, Protein 10.2 g, SaturatedFat 2.9 g, Sodium 72.3 mg, Sugar 0.7 g

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