Best 4 Spaghetti With Pecan Herb Pesto Recipes

SPAGHETTI PESTO

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.

PECAN PESTO SPAGHETTI WITH GARLICKY BREADCRUMBS

Steps:

• 1. Cook pasta in salted water according to package instructions. Drain well, but reserve 1 1/2 cups cooking liquid. Transfer pasta to a large serving bowl; cover and keep warm.
• 2. Meanwhile, process basis, parsley, parmesan cheese, oil, pecans, lemon juice, garlic and salt in a food processor until smooth, scraping down sides if necessary.
• 3. Add pesto and butter to hot pasta ; toss gently until pasta is coated well with pesto. Stir in cooking water 1/4 cup at a time until sauce reaches desired consistency - discarding removing pasta water. Top with garlicy bread crumbs and additional parmesan.
• 4. For breadcrumbs, pulse garlic cloves in food processor until finely chopped or chop by hand. Add bread and lemon zest until coarse crumbs form. Stir in salt and pepper.
• 5. Heat oil in skillet over medium heat. Add breadcrumb mixture and cook, stirring constantly until golden brown and crispy. Transfer crumbs to a small bowl. Top each plate of pasta with crumbs and additional parmesan cheese.

BASIL PECAN PESTO

Steps:

• Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

SPAGHETTI WITH MIXED HERB PESTO

Steps:

• Toast the nuts in a small skillet over medium heat, stirring often, until just golden and fragrant, about 4-5 minutes.
• Bring 4 quarts water to a boil in a big pot; lower the skewered garlic into the water, boil for 45 seconds; immediately run the garlic under cold water; remove from the skewer, peel, and mince.
• Place the herbs in a quart-size zip-lock freezer bag; pound with the flat side of a meat pounder until all the leaves are bruised.
• Place the nuts, garlic, herbs, oil, juice, and ½ teaspoon salt into the bowl of a fool processor.
• Process until smooth, stopping as needed to scrape down the sides of the bowl.
• Transfer mixture to a small bowl; stir in the cheese, and adjust seasoning with salt.
• Add 1 tablespoon salt and pasta to the boiling water; cook until al dente; reserve ½ cup of the cooking water.
• Drain the pasta and transfer it back to the cooking pot.
• Mix in ¼ cup reserved cooking water and the pesto; use the remaining ¼ cup cooking water as needed to moisten the sauce.
• Divide among 4 warmed pasta bowls; serve immediately.