Best 3 Pasta With Pumpkin Pesto Recipes
In the realm of culinary delights, where vibrant flavors dance on the palate, there lies a dish that embodies the essence of autumn's bounty: pasta with pumpkin pesto. This delectable creation is a symphony of seasonal ingredients, seamlessly blending the sweet and savory, the creamy and the crunchy. As you twirl each forkful, a burst of flavors awakens your senses, leaving you craving more.
The heart of this dish lies in the vibrant pumpkin pesto, a vibrant green sauce that captures the essence of fall. Roasted pumpkin lends a velvety texture and a touch of natural sweetness, while fresh basil infuses a burst of aromatic freshness. Pine nuts add a nutty crunch, and a hint of garlic and lemon zest provides a delightful balance of savory and tangy notes.
To complement the rich and flavorful pesto, various pasta options await your selection. Whether you prefer the delicate embrace of angel hair pasta, the sturdy bite of penne, or the classic elegance of spaghetti, each choice promises a unique and satisfying experience.
Accompanying the pasta and pesto, a medley of toppings stands ready to elevate this dish to new heights. Crispy bacon crumbles lend a smoky and savory contrast, while goat cheese adds a creamy and tangy touch. Toasted walnuts provide a delightful crunch, and a sprinkling of fresh herbs, such as basil or parsley, offers a final burst of aromatic freshness.
As you embark on this culinary journey, let your taste buds guide you through a symphony of flavors. With each bite, you'll savor the perfect harmony of roasted pumpkin, fresh basil, and toasted nuts, all enveloped in a creamy and flavorful pesto. Whether you're a seasoned chef or a home cook seeking culinary inspiration, this pasta with pumpkin pesto is a dish that will leave you craving more.
PASTA WITH PUMPKIN SEED PESTO
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
Provided by Genevieve Ko
Categories dinner, lunch, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
- Drop the pasta into the boiling water and cook until al dente.
- While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
- Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.
PUMPKIN SEED PESTO PASTA WITH CHICKEN
Steps:
- Bring a large pot of salted water to a boil. Blanch the kale leaves in the boiling water for 15 seconds, and them transfer them to a sieve. (Leave the boiling water on the stove to use for the pasta.) Using a spatula, press the kale leaves firmly into the sieve to release as much water as possible. Transfer the kale leaves to a blender.
- Add the toasted pumpkin seeds, Parmesan, garlic, salt and pepper to the blender and pulse briefly to combine the ingredients. With the blender running, stream in the olive oil and continue blending, scraping down the sides of the blender as needed, until the mixture is a smooth puree. Set the pesto aside.
- Heat a large saute pan over medium heat. Rinse and thoroughly dry the chicken breasts. Sprinkle them liberally with salt and pepper.
- Add the butter to the heated pan. Place the chicken breasts in the pan and allow them to cook until they naturally release from the pan. Flip the chicken breasts once and continue cooking until they reach 165 degrees F on an instant-read thermometer and are no longer pink.
- While the chicken cooks, add the linguine to the pot of boiling salted water and cook until al dente, 9 to 11 minutes.
- Drain the pasta and transfer it to a large bowl. Add the pesto to the bowl, tossing to combine. Slice the seared chicken breast and serve it alongside the pasta.
PASTA WITH PUMPKIN & PESTO
I like things that are quick & easy to prepare & this is no exception. This is a nice quick meal. I usually use a chunky pasta like vegeroni or penne and you can cut down the fat by using light evaporated milk if you like, I usually do. For a vegetarian meal just leave out the bacon. Much to my amazement this was even a hit with my 17 month old daughter. Tastes great cold too so could be a pumpkin pesto pasta salad!
Provided by Mandy
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to pkt directions.
- Whilst pasta is cooking, heat oil in a separate pan, add onion, bacon and pumpkin and cook for 2 minutes.
- Add pesto sauce and combined evaporated milk and cornflour.
- Bring to the boil stirring, simmer uncovered for approx 10 minutes If sauce thickens too much just add a little milk to bring it back to desired consistency.
- Add salt and pepper to taste.
- Stir drained pasta through sauce and serve garnished with toasted pine nuts and Parmesan cheese.
Nutrition Facts : Calories 562.7, Fat 14.3, SaturatedFat 5.9, Cholesterol 31.7, Sodium 146.6, Carbohydrate 87.8, Fiber 3.9, Sugar 4.5, Protein 20.5
Tips:
- Choose the right pumpkin. Use a small, sweet pumpkin like a sugar pumpkin or a kabocha squash. These pumpkins have a smooth, creamy texture and a sweet, nutty flavor that pairs well with the pesto.
- Roast the pumpkin. Roasting the pumpkin intensifies its flavor and makes it easier to blend into a smooth pesto. Be sure to peel and deseed the pumpkin before roasting.
- Make the pesto ahead of time. The pesto can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for a quick and easy weeknight meal.
- Use a variety of nuts. You can use any type of nuts you like in the pesto, but walnuts, pine nuts, and almonds are all good choices. If you have a nut allergy, you can also use sunflower seeds or roasted chickpeas.
- Serve the pasta with your favorite toppings. Some good options include grated Parmesan cheese, roasted pumpkin seeds, or crumbled bacon.
Conclusion:
Pasta with pumpkin pesto is a delicious and easy-to-make meal that is perfect for fall. The roasted pumpkin gives the pesto a rich, creamy flavor, and the toasted nuts add a nice crunch. This dish is sure to be a hit with your family and friends.
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