Pesto Pasta Recipe

by HatM

In this post I will show you how to prepare Pasta pesto recipe. This light, untraditional pesto matches well with fresh pasta. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta. Here are ingredients and directions:
For the Pecan Pesto:
1⁄4 cup pecan pieces
2 cups tightly packed basil leaves
1⁄4 cup extra virgin olive oil
2 tablespoons water
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon salt
11⁄2 ounces Parmigiano-Reggiano, grated
2 garlic cloves, quartered
For the Noodles:
1 pound fresh or 12 ounces dried pasta, cooked and drained
To make the Pecan Pesto, toast the pecans in a dry skillet set over medium-low heat until lightly browned and aromatic, about 4 minutes, stirring often. Pour into the bowl of a food processor fitted with the chopping blade and cool for 5 minutes.
Add the basil, olive oil, water, pepper, salt, cheese, and garlic to the food processor. Close the lid and pulse a few times to break up the chunks. Scrape down the sides of the bowl with a rubber spatula and process until fairly smooth. Alternatively, grind the toasted pecans, basil, pepper, salt, and garlic in a mortar with a pestle; once finely ground, about like cornmeal, grind in the olive oil and water in small splashes, then stir in the cheese.
Pour the pesto over the still-warm noodles.
To store the pesto: Spoon it into a glass jar or a small plastic container, cover with a light film of olive oil, and refrigerate for up to 4 days.
Pasta Recommendations
Fresh: almost any noodle, although wider-cut noodles give more tooth
Dried: almost any shaped pasta like ziti or farfalle
Pasta history:
   Of all the culinary myths, the one about Marco Polo’s bringing pasta back to Italy from the East may be the most persistent. But consider this: in 1279, among the catalog of effects from the estate of a Genoese gentleman, there’s a reference to a basket of dried pasta. Marco Polo didn’t make it back to Venice until 1298.
Hope you enjoy this recipe and Bon Apetit


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