Pesto what type of pasta

Mixed in drained pasta, pesto, and pasta water and tossed to coat. Will use same method for chicken and salmon. Hi Nagi, would you just serve a pesto pasta to your guests? What about a meat dish that would go with it?

Using the pasta water is a game changer. Made homemade pasta and this was fantastic. My 17 yo son has been requesting Pesto Pasta. Thank you. Hi Nagi, thank you for a fail safe formula for pesto. I had a plethora of rocket and baby spinach in fridge, and with all this rain, a break from heaps of lovely fruit filled salads was needed.

I had vege spiral pasta and penne in half bags in pantry. With this, Mega yum! Thanks again for a winner. Kate xx. I want to make pesto pasta or pesto salad for kids party. I plan on making the Pesto the previous day and refrigerate it. Can I just toss the refrigerated cold pesto in the cooked pasta when I need it the next day for the party? Also, once done, can I just keep it out at room temperature for like half a day?

Hi Moni, as long as you cover in oil and refrigerate it will stay fresh, I would heat it up or at least let it come to room temp before serving over hot pasta though.

Great idea to use the starchy pasta water, but what if you have a lot of leftover pasta, and no water? Would boiled water with salt and maybe a teaspoon or less flour work? I made pesto pasta with chicken and broccoli last night, and my husband remarked that it was delicious, but a little dry — your website was a great discovery to remedy that problem!

First time making pesto sauce …nailed it in my new Nutribullet and parmesan grated with my new microplane from your kitchen equipment recommendations. Thanks for another winner Nagi. Hi Nagi. A extra sprinkle of parmesan and we never missed meat. I never would have thought of adding sauted onions to pesto pasta but it was very good.

This will be made again. I made this according to instructions, and while a good basic pesto pasta recipe, there was something missing. I then added the pasta to the pan and mixed well, serving right out of the frying pan. This added the 'it' factor I was looking for. Jane Hayse Reed. I was worried that they would not like a dinner without meat!

The only change was that I added some red pepper flakes. Yum- we will have regularly!! The first time I made it I followed the recipe and it was good. The next time I made it I added more pesto and cheese and it was delicious!

Very nice. Pasta was a bit dry. But other than that. It was awesome. I added some Cherry Tomatoes This was good! I would recommend adding Feta Cheese instead of the Parmesean. It was delicious with Feta. That may not sound like a major omission at first. It's not like it's difficult to put pesto on pasta and eat it. What is SPOP?

Well, it usually goes something like this:. There are some possible variations on SPOP, but the overall idea holds: Finish the pasta in the sauce over the heat. It's possibly the single most important thing to learn if you want to improve how your pasta turns out.

In a departure from almost every other pasta sauce out there, all the charm of pesto is dependent on its fresh, raw flavor. Heat, and in particular prolonged exposure to high heat, is just about the worst thing for it. That's why most store-bought pesto is so disappointing: The high-heat sterilization necessary for canning and bottling cooks the basil, turning its volatile anise-mint scent dull.

Clearly, there's still heat in this process—the pasta is hot, and the pasta water is just off the boil—but it doesn't have the same impact on the basil's freshness as it would if you were to continuously cook it all together over the heat, following the primary SPOP procedure. Now, if I were clever, I'd stop here, leaving you wondering what in the world this mystery could be. That would be a successful cliffhanger. But I'm not going to toy with you like that, even if it puts a dent in my ratings.

I'll get right to it: Travel to Genoa, capital of true Ligurian pesto, and you're likely to see it served with pasta, potatoes, and green beans, all cooked together in the pot.

What in the world is up with that? It's hard to get a clear answer. For Pasta Salads. Recipe: Italian Pasta Salad with Cavatappi. Recipe: Spicy Vegetarian Pasta Salad. Recipe: Chicken Caesar Pasta Salad. For Pesto Salads. Recipe: Easy Pesto Linguine. Recipe: Three Greens Orecchiette with Pesto. For Seafood Sauces. Recipe: Linguine with Clam Sauce. Recipe: Classic Shrimp Scampi.

Recipe: Pasta with Tuna Sauce. For Soups. Recipe: Minestrone alla Genovese. Recipe: Pasta Fagioli. For Light Tomato Sauces. Recipe: Calabrian Chili and Tomato Sauce. Recipe: Homemade Spaghetti Pomodoro. For Rich Tomato Sauces.