Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Spring pasta with pesto

Author
Cookinero 7 Nov 2022
19930
Spring pasta with pesto

Madly in love with spaghetti with pesto sauce, and as soon as fresh basil appeared on sale in Salekhard (expensive, by the way), I immediately bought both green and purple! I really like to make pesto from ordinary parsley, but this time I added basil and walnuts, in addition to pine nuts.

How to cook Spring pasta with pesto

Step 1

Spring pasta with pesto

Wash the greens, dry, put in a blender along with walnuts, gradually pour in 50 ml of olive oil in a stream and chop. If necessary, add more olive oil for a thinner consistency while continuing to blend the greens on low speed.

Step 2

Pour water into a large saucepan, bring to a boil, add salt to taste, put spaghetti (or other long thin pasta), cook until al dente, drain the water, leaving half a cup. Toast the pine nuts in a dry frying pan until golden brown, leave to cool.

Step 3

Spring pasta with pesto

Put the pasta in a deep plate, put the pesto sauce on top, sprinkle with freshly ground black pepper and pine nuts.

Spring pasta with pesto - FAQ About Ingredients, Baking Time and Storage

Yes! Walnuts are great, but you can substitute them with pine nuts, almonds, or even sunflower seeds for a nut-free option. The flavor will change slightly, but it will still be delicious.
Fresh greens are definitely best for the brightest flavor and texture, but frozen greens (like spinach or kale) can work in a pinch. Just thaw them completely and squeeze out as much excess water as possible before blending them into the pesto.
Homemade pesto is best used fresh, but it will keep in an airtight container in the refrigerator for up to 3 days. To prevent browning, drizzle a thin layer of olive oil over the top before storing.
Yes, pesto freezes beautifully! Portion it into ice cube trays for easy single servings. Once frozen, transfer the pesto cubes to a freezer bag. It will keep for up to 3 months. Thaw in the refrigerator or add directly to the pasta while it's still warm.
This pasta is very versatile. Consider adding roasted vegetables like asparagus, zucchini, cherry tomatoes, or peas. They pair well with the pesto and add extra nutrients and flavor.
This recipe is naturally vegetarian if you use a vegetarian pasta. To make it vegan make sure that your pasta is egg-free. Also, Parmesan cheese is traditionally added to the pesto, but you can use nutritional yeast for a cheesy flavor, or skip it altogether.
Yes, a food processor works just as well! Pulse the ingredients until they are finely chopped, scraping down the sides as needed. Add olive oil gradually until the desired consistency is reached.
Simply double or triple the ingredients, making sure you have a pot large enough to cook all the pasta properly. You might also want to make the pesto in batches to ensure it blends evenly.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Chicken Gizzard Salad
Salads with egg, Salads with green onions, Salads with vegetables, Salads with mayonnaise, Salads with chicken stomachs,

Chicken Gizzard Salad

Total Reviews:

A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t

Cookinero Cookinero
Pork steak Holzfeller
Pork, Steak, Bavarius, Recipes from the chef,

Pork steak Holzfeller

Total Reviews:
Cookinero Cookinero
Tashkent Salad with Radish
Salads with egg, Salads with sugar, Beef dinner, Salads with vegetable oil, Salads with garlic,

Tashkent Salad with Radish

Total Reviews:

The recipe for a salad with radish and beef is called "Tashkent". The root vegetable is popular in Uzbekistan. It is used to make a variety of salads, appetizers and even lagman. The Tashkent salad is an excellent option for a simple and he

Cookinero Cookinero
Tarragon tincture
Vodka, Tarhun,

Tarragon tincture

Total Reviews:
Cookinero Cookinero
Pike cutlets
Pike, Fish cakes, Smoked bacon,

Pike cutlets

Total Reviews:

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Cookinero Cookinero
Shukrut with several types of pork
Pork, Bacon, Pork tenderloin, Pork ribs, Shukrut,

Shukrut with several types of pork

Total Reviews:
Cookinero Cookinero
Aspic from seafood
Gelatin, Seafood,

Aspic from seafood

Total Reviews:
Cookinero Cookinero
Funchoza with chicken and vegetables
Chicken, Mushrooms, Cherry tomatoes, Funchoza,

Funchoza with chicken and vegetables

Total Reviews:

Funchoza with chicken and vegetables can be served in the evening for dinner or at any other time of the day if someone wants a hearty and tasty snack. Like many Asian dishes, this is prepared very quickly, in just half an hour. Funchoza itself does

Cookinero Cookinero
Categories Menu Recipes
Top