Best 5 Spaghetti With Olive Pesto Recipes
Indulge your taste buds in a culinary journey with our diverse collection of spaghetti with olive pesto recipes. Embark on a flavorful adventure as you explore a range of delectable dishes that showcase the vibrant flavors of olive pesto. From classic spaghetti with olive pesto to unique variations featuring sun-dried tomatoes, roasted red peppers, and artichoke hearts, our recipes cater to every palate. Prepare to be captivated by the symphony of flavors as each ingredient harmoniously blends together, creating a tantalizing experience that will leave you craving more. Whether you're a seasoned cook or just starting your culinary exploration, our recipes provide clear instructions and helpful tips to guide you through the process of crafting the perfect spaghetti with olive pesto dish. So, gather your ingredients, ignite your culinary passion, and let's embark on a delicious adventure together.
Let's cook with our recipes!
JUICY PESTO PASTA!
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
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.
PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA
Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
- While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
- Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
- Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.
Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving
SPAGHETTI PESTO
Here's the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.
Provided by Sonja Overhiser
Categories Main Dish
Time 20m
Number Of Ingredients 6
Steps:
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Just before draining, reserve 1 cup pasta water! Then drain the pasta.
- Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does (the salt content in purchased pesto brands varies, as well as the amount of salt you used in the pasta water). Serve immediately.
- Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.
Nutrition Facts : Calories 464 calories, Sugar 2.6 g, Sodium 274.2 mg, Fat 16.2 g, SaturatedFat 2.6 g, TransFat 0.1 g, Carbohydrate 65 g, Fiber 3.1 g, Protein 13.1 g, Cholesterol 0 mg
GREEN OLIVE PESTO
Categories Condiment/Spread Sauce Food Processor Garlic Olive No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Parsley Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.
PASTA WITH BLACK OLIVE PESTO
Give the red sauce a rest! This sophisticated pasta dish is dressed with a pesto made with black olives, garlic, fresh basil and Parmesan.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, process next 4 ingredients in food processor until finely chopped. Stir in cheese and basil.
- Drain pasta; place in large bowl. Add cheese mixture; mix lightly.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 50 g, Fiber 3 g, Sugar 2 g, Protein 11 g
Tips:
- For the best flavor, use fresh basil leaves. If you don't have fresh basil, you can use dried basil, but it won't be as flavorful.
- Use a good quality olive oil. The better the olive oil, the better the pesto will taste. Use extra-virgin olive oil for the best flavor.
- Toast the pine nuts before adding them to the pesto. Toasting the pine nuts will bring out their flavor and make them more fragrant.
- Don't over-process the pesto. You want the pesto to be slightly chunky, so don't over-process it in the food processor.
- Use the pesto within a few days of making it. Pesto is best when it's fresh, so use it within a few days of making it. You can store the pesto in the refrigerator for up to a week, or you can freeze it for up to 3 months.
Conclusion:
Spaghetti with olive pesto is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The pesto is made with fresh basil, olive oil, pine nuts, and Parmesan cheese, and it's tossed with spaghetti and topped with additional Parmesan cheese. This dish is sure to please everyone at the table.
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