Best 2 Pasta With 10 Minute Pesto Recipes

If you're looking for a quick and easy weeknight meal, look no further than pasta with 10-minute pesto. This simple dish is packed with flavor, thanks to the homemade pesto, which is made with fresh basil, garlic, pine nuts, and Parmigiano-Reggiano cheese. The pesto can be made in just 10 minutes, and it can be used to toss with any type of pasta. Simply cook the pasta according to the package directions, then toss it with the pesto and your favorite toppings. Dinner will be on the table in no time!

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH 10-MINUTE PESTO

Pasta with 10-Minute Pesto image

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

Provided by Mindy Fox

Categories Pasta Kid-Friendly Quick & Easy Basil Pine Nut Herb Small Plates

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

1 pound pasta
Kosher salt
1/3 cup plus 2 tablespoons pine nuts, divided
5 cups (loosely packed) basil leaves (about 2 ounces), plus more for serving
1 garlic clove, peeled, cut in half
1/2 cup extra-virgin olive oil
1 cup finely grated Parmesan, plus more for serving

Steps:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
Meanwhile, toast 2 Tbsp. pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2-3 minutes; set aside.
Blanch 5 cups basil in a small pot of boiling water 30 seconds. Using a slotted spoon or spider, transfer to a large bowl filled with ice water.
Purée garlic, oil, 1/2 tsp. salt, and remaining 1/3 cup pine nuts in a blender until nuts are very finely chopped and mixture is creamy. Using your hands, lift basil from ice water, shaking off excess but not all water from leaves (a bit of water will aid emulsification). Add to blender and purée just to combine. Add 1 cup Parmesan; purée just to combine.
Transfer pesto to a medium bowl, then stir in reserved pasta cooking liquid. Transfer pasta to a large serving bowl or platter and toss with pesto. Top with Parmesan and reserved toasted pine nuts and garnish with basil.

PASTA WITH CHOPPED PESTO AND PEAS

Pasta With Chopped Pesto and Peas image

This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.

Provided by Ali Slagle

Categories weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt and black pepper
1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
2 ounces Parmesan, plus more for serving
1 large garlic clove
2 packed cups soft herbs, such as basil, parsley, mint or arugula
1/2 cup extra-virgin olive oil, plus more for serving
1 pound curly pasta, such as casarecce or fusilli
2 cups (10 ounces) frozen peas

Steps:

Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.

Tips:

Use fresh basil. Fresh basil is essential for the best pesto. If you can't find fresh basil, you can use dried basil, but the flavor will be less intense.
Toast the pine nuts. Toasting the pine nuts will bring out their flavor and make them more fragrant.
Use a food processor or blender. A food processor or blender will make quick and easy work of making pesto. You can also make it by hand, but it will take a little longer.
Adjust the ingredients to your taste. Pesto is a versatile sauce, so you can adjust the ingredients to your taste. If you like a more garlicky pesto, add more garlic. If you like a more cheesy pesto, add more Parmesan cheese. And if you like a spicier pesto, add some red pepper flakes.
Use pesto as a sauce for pasta, pizza, or grilled vegetables. Pesto is a great sauce for a variety of dishes. Try it on pasta, pizza, or grilled vegetables.

Conclusion:

Pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be customized to your taste. So next time you're looking for a quick and easy meal, try making pesto. You won't be disappointed!