Best 9 Pesto Noodles Recipes

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Feast your taste buds on a culinary journey with our delectable pesto noodle recipes! From the classic basil pesto to unique variations like sun-dried tomato pesto, arugula pesto, and roasted red pepper pesto, we have a medley of flavors to tantalize your palate. Each recipe is crafted with fresh, wholesome ingredients, ensuring a burst of vibrant flavors in every bite. Whether you prefer a quick and easy weeknight meal or an impressive dish for a special occasion, our pesto noodle recipes have got you covered. Dive into the world of pesto and noodles, and let your taste buds embark on an unforgettable adventure!

Let's cook with our recipes!

QUICK ZUCCHINI NOODLES WITH PESTO



Quick Zucchini Noodles with Pesto image

Looking for a new way to prepare your garden's zucchini harvest? Make low-carb zucchini noodles, aka zoodles, with a spiralizer! You can make this dish in 25 minutes, with no waiting for the water to boil. The uncooked zucchini is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. The hot olive oil makes it warm, but this is not a hot dish.

Provided by Syd

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 2

Number Of Ingredients 8

3 ½ ounces Parmesan cheese, roughly chopped
¾ cup walnuts
⅓ cup olive oil, or as needed
1 bunch fresh parsley, chopped
1 clove garlic, minced
2 large zucchini, cut into noodles with a spiralizer
1 ½ pints cherry tomatoes, halved
1 cup pitted Kalamata olives, halved

Steps:

  • Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
  • Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.

Nutrition Facts : Calories 1127.7 calories, Carbohydrate 38.1 g, Cholesterol 43.7 mg, Fat 98.9 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 18.7 g, Sodium 1929.9 mg, Sugar 7.5 g

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI



Pesto Zucchini Noodles with Tomatoes and Broccoli image

Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!

Provided by alohakellygirl

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 cups chopped broccoli
1 cup cherry tomatoes
1 cup pesto
2 ⅓ cups zucchini noodles
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Steps:

  • Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
  • Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g

BEET NOODLES WITH PARSLEY PESTO AND PARMESAN



Beet Noodles with Parsley Pesto and Parmesan image

Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 7

3 medium beets, peeled and cut into thin noodles (about 4 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup packed flat-leaf parsley leaves
2 tablespoons walnuts, toasted
2 tablespoons grated Parmesan, plus more for serving
1 small clove garlic

Steps:

  • Preheat oven to 425 degrees. Toss beet noodles with 1 tablespoon oil; season with salt and pepper. Arrange in an even layer on a rimmed baking sheet and roast until just tender, about 10 minutes.
  • In a food processor, puree parsley, walnuts, cheese, garlic, remaining 2 tablespoons oil, and 1 to 2 tablespoons water until creamy. Season with salt and pepper.
  • Transfer noodles to a serving platter. Dollop with parsley pesto and serve, with more grated cheese.

EASY PESTO SHIRATAKI NOODLES



Easy Pesto Shirataki Noodles image

Pesto with Noodles :) I use a pre-made pesto and put this together for myself as a quick and light lunch. One package pesto adds 40 calories to this dish. Could also be doubled or quadrupled for a family meal or side dish.

Provided by Brooke the Cook in

Categories     < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

1 (8 ounce) package tofu shirataki noodles, spaghetti shaped
1 teaspoon butter
1 -2 tablespoon pesto sauce (I use a pre-made frozen pesto, fresh is best!)

Steps:

  • Rinse and drain tofu noodles very well.
  • Microwave on high for 1 minute and rinse and drain again.
  • You may want to pat dry with a paper towel.
  • Meanwhile, heat skillet over medium-high heat.
  • Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
  • Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
  • Enjoy!

RICE NOODLES WITH CILANTRO PESTO



Rice Noodles with Cilantro Pesto image

The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

2 teaspoons salt, plus more for water and pine nuts
2 cups fresh cilantro leaves (1 bunch)
1 tablespoon freshly squeezed lime juice (1/2 lime)
5 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon unsalted butter, room temperature
Freshly ground pepper
3 tablespoons pine nuts
8 ounces wide rice noodles or fresh or dried fettuccine

Steps:

  • Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
  • Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
  • Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.

NOODLES WITH PESTO, PARMESAN AND BROCCOLI



Noodles with Pesto, Parmesan and Broccoli image

Provided by Aviva Goldfarb

Categories     Onion     Pasta     Sauté     Quick & Easy     High Fiber     Parmesan     Broccoli     Summer     Bon Appétit     Maryland

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 16-ounce package wide egg noodles
1/4 cup olive oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
8 cups broccoli florets (from about 4 large stalks)
1 cup grated Parmesan cheese
3/4 cup purchased pesto

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
  • Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

ASPARAGUS NOODLES WITH PESTO



Asparagus Noodles with Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound jumbo asparagus
1 1/2 cups packed fresh basil
1/4 cup packed fresh parsley
2 tablespoons pine nuts
1 tablespoon capers
1 small clove garlic
Kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
3 cups baby arugula
1 teaspoon finely grated lemon zest, plus more for topping

Steps:

  • Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others but it¿s fine to use.)
  • Pulse the basil, parsley, pine nuts, capers, garlic, 1/2 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. With the machine running, drizzle in 1/4 cup olive oil and process until the pesto is mostly smooth.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the asparagus noodles, red pepper flakes and a pinch each of salt and pepper. Cook, stirring, until the asparagus is tender, 3 to 5 minutes.
  • Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest.

Nutrition Facts : Calories 210, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 209 milligrams, Carbohydrate 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams

RAMEN NOODLES WITH MISO PESTO



Ramen Noodles with Miso Pesto image

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic.

Provided by Andy Baraghani

Categories     Bon Appétit     Pasta     Cilantro     Dinner     Spinach     Sesame Oil     Sesame     Noodle     Vegetarian

Yield 2 servings

Number Of Ingredients 11

4 cups baby spinach
2 cups cilantro leaves with tender stems
1 Tbsp. white miso
1 garlic clove
1/2 cup grapeseed or sunflower oil
1 tsp. toasted sesame oil
1 tsp. fresh lemon juice
Kosher salt
2 (5-oz.) packages fresh ramen noodles
1 Tbsp. unsalted butter, cut into small pieces
Toasted sesame seeds (for serving)

Steps:

  • Bring a medium pot of water to a boil.
  • Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
  • Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
  • Divide noodles between bowls and top with sesame seeds.
  • Do Ahead
  • Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

PESTO NOODLES



Pesto Noodles image

Make and share this Pesto Noodles recipe from Food.com.

Provided by Donut Chef

Categories     European

Time 12m

Yield 2 serving(s)

Number Of Ingredients 2

2 cups noodles
1 tablespoon prepared pesto sauce

Steps:

  • Cook the noodles as directed on the package.
  • Drain into colander and then dump in a bowl.
  • Stir pesto into the noodles and serve hot. You can use more pesto if necessary.

Nutrition Facts : Calories 145.9, Fat 1.7, SaturatedFat 0.5, Cholesterol 31.9, Sodium 8, Carbohydrate 27.1, Fiber 1.2, Sugar 0.7, Protein 5.4

Tips:

  • Fresh basil is essential: Use fresh basil leaves for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • Use a good quality olive oil: Extra virgin olive oil is the best choice for pesto noodles. It has a rich flavor that will complement the other ingredients.
  • Don't overcook the noodles: Cook the noodles according to the package directions. Overcooked noodles will be mushy and won't hold the pesto sauce as well.
  • Reserve some pasta water: When you drain the noodles, reserve some of the pasta water. You can use this to thin out the pesto sauce if it's too thick.
  • Add some vegetables: Vegetables like broccoli, zucchini, or cherry tomatoes can be added to the pesto noodles for extra flavor and nutrition.
  • Serve immediately: Pesto noodles are best served immediately after they are made. The noodles will absorb the pesto sauce and become less flavorful if they sit for too long.

Conclusion:

Pesto noodles are a quick and easy weeknight meal that is packed with flavor. With just a few simple ingredients, you can create a delicious and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give pesto noodles a try. You won't be disappointed!

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