Best 20 Pesto Spaghetti Recipes

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Pesto spaghetti is a classic Italian dish that is both simple and delicious. With its vibrant green sauce, made from fresh basil, garlic, pine nuts, and olive oil, pesto spaghetti is a flavorful and aromatic dish that is sure to please everyone. Whether you are looking for a quick and easy weeknight meal or a special dish to impress your guests, pesto spaghetti is a great choice. The combination of flavors and textures in this dish is simply irresistible, and it is sure to become a favorite in your household.

Let's cook with our recipes!

PESTO SPAGHETTI SQUASH



Pesto Spaghetti Squash image

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Provided by Shyla Lane

Categories     Side Dish     Vegetables     Greens

Time 1h40m

Yield 6

Number Of Ingredients 11

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
  • Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
  • Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g

SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY



Spinach Mushroom Pesto Spaghetti Recipe by Tasty image

Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 tablespoon canola oil
5 oz spinach
2 cups mushroom, sliced
1 teaspoon salt
1 teaspoon pepper
1 cup pesto
½ cup parmesan cheese
½ lb spaghetti, cooked

Steps:

  • Heat pot over medium-high heat.
  • Add oil to the pot.
  • Cook the spinach until wilted.
  • Add the mushrooms, salt, and pepper cooking until most of the water is gone.
  • Add the pesto and parmesan.
  • Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
  • Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 97 grams, Fat 60 grams, Fiber 6 grams, Protein 36 grams, Sugar 5 grams

SPAGHETTI WITH MINT AND PARSLEY PESTO



Spaghetti with Mint and Parsley Pesto image

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 bunches large mint
2 large bunches parsley
3/4 cup extra virgin olive oil
Juice of 1 lemon
4 garlic cloves
1/2 cup grated Parmesan, pecorino, or grana padano cheese
1 teaspoon salt
1 pound of spaghetti

Steps:

  • Blend the ingredients, except the pasta, together in a blender or food processor.
  • In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

OLD SPAGHETTI FACTORY CREAMY PESTO DRESSING RECIPE



Old Spaghetti Factory Creamy Pesto Dressing Recipe image

Found this on cdkitchen.com. Haven't tried it yet, somebody who cooks better than I should let me know if it's any good.

Provided by sarahr84

Categories     Salad Dressings

Time 15m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 9

3/4 cup oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons grated romano cheese
2 tablespoons dried basil
1/2 teaspoon salt
1 clove garlic, minced
hot pepper sauce (serve with at table, not in dressing)
1/4 teaspoon paprika (optional)

Steps:

  • Whisk together oil and mayonnaise.
  • Add buttermilk, cheese, basil, salt, garlic, and hot pepper sauce to taste.
  • Mix thoroughly.
  • Cover and let flavors meld overnight in refrigerator.
  • This also will make an excellent chicken marinade.

Nutrition Facts : Calories 124.5, Fat 12.3, SaturatedFat 1.8, Cholesterol 4, Sodium 157.9, Carbohydrate 3.4, Fiber 0.1, Sugar 1.2, Protein 0.6

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH



Italian Chicken Pesto with Spaghetti Squash image

This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.

Provided by tclark23

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 10

1 spaghetti squash, halved lengthwise
6 links Italian chicken sausage, casings removed
1 head broccoli, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
1 pinch chopped fresh basil, or to taste
1 pinch chopped fresh rosemary, or to taste
1 pinch Italian seasoning (such as Mrs. Dash®), or to taste
1 tablespoon olive oil
⅓ (7 ounce) container pesto, or to taste
10 sun-dried tomatoes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
  • Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
  • Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g

ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY



Asparagus And Mushroom Pesto Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, fresh basil, extra virgin olive oil, vegetarian parmesan cheese, garlic, pine nuts, salt, oil, mushroom, asparagus, garlic, salt, pepper

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 cups fresh basil
½ cup extra virgin olive oil, divided
½ cup vegetarian parmesan cheese, grated
2 cloves garlic
¼ cup pine nuts
½ teaspoon salt
1 tablespoon oil
1 lb mushroom, sliced
1 cup asparagus, cut in half
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
  • In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
  • In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 10 grams, Sugar 6 grams

PESTO SPAGHETTI



Pesto Spaghetti image

Fresh parsley, Parmesan cheese and a variety of herbs pack plenty of flavor into this well-seasoned side dish. Jeanette Simec from Ottawa, Illinois shares the recipe for this quick and pleasing pasta toss.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons olive oil
1 cup packed fresh parsley leaves
1 teaspoon each dried basil, oregano and marjoram
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces uncooked spaghetti
1/4 cup chopped walnuts, toasted
1/4 cup shredded Parmesan cheese

Steps:

  • For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain. , Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat.

Nutrition Facts : Calories 328 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 479mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.

SPAGHETTI WITH BROCCOLI AND WALNUT-RICOTTA PESTO



Spaghetti With Broccoli and Walnut-Ricotta Pesto image

This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They will absorb the sauce in the nicest way when you toss everything together.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield Serves 6

Number Of Ingredients 12

1 garlic clove, cut in half, green shoot removed
2 tablespoons shelled walnuts (about 3/4 ounce)
1 cup basil leaves
1/4 cup fresh ricotta
2 tablespoons warm water
1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Salt to taste
1/2 pound broccoli crowns, broken into small florets
1 pound spaghetti
About 1/4 cup pasta cooking water (more to taste)

Steps:

  • Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and basil and process to a paste. Add the ricotta, 2 tablespoons warm water, and Parmesan and pulse until well blended. Add the olive and walnut oils and process until smooth and homogenous. You can also make this in a mortar and pestle. Taste and add salt as desired. Transfer to a wide pasta bowl.
  • Bring a large pot of water to a boil. Add the spaghetti and boil 5 minutes. Add the broccoli and continue to boil until the pasta is al dente, about 4 more minutes. Before draining the pasta, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Drain the spaghetti and broccoli and toss at once with the sauce. Serve, passing Parmesan or Pecorino on the side.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 368 milligrams, Sugar 3 grams

LEMON PESTO SPAGHETTI



Lemon Pesto Spaghetti image

Provided by Mary McCartney

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/3 cup plus 1 tablespoon pine nuts
Flaky sea salt
14 ounces dried spaghetti
2 cups fresh basil plus a handful of leaves, for garnish
1 small clove garlic, peeled
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
Pinch of freshly ground black pepper

Steps:

  • To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
  • Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
  • For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
  • When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
  • Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.

PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY



Pesto Chicken Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, black pepper, boneless, skinless chicken thighs, green beans, basil pesto, cherry tomatoes

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8

1 spaghetti squash
1 tablespoon oil, plus more for drizzling
salt, to taste
½ teaspoon black pepper
4 boneless, skinless chicken thighs
½ lb green beans, trimmed
1 cup basil pesto
2 cups cherry tomatoes, halved

Steps:

  • Preheat oven to 400°F (200°C).
  • Using a fork, pierce holes along one side of the spaghetti squash.
  • Microwave the squash for 5 minutes to make it easier to cut open.
  • Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
  • Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
  • Bake for 40 minutes until the squash is easily pierced with a knife.
  • Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
  • Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
  • Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
  • Toss the green beans into the pan and sauté until they've started to soften.
  • Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
  • After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
  • Remove from heat and serve.
  • Enjoy!

Nutrition Facts : Calories 304 calories, Carbohydrate 14 grams, Fat 21 grams, Fiber 3 grams, Protein 16 grams, Sugar 6 grams

PESTO SPAGHETTI SQUASH SKILLET WITH HILLSHIRE FARM® SMOKED SAUSAGE



Pesto Spaghetti Squash Skillet with Hillshire Farm® Smoked Sausage image

Weeknight dinners just got easier with this recipe for roasted spaghetti squash tossed in a skillet of smoked sausage, bell pepper, onion, and pesto.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 1h8m

Yield 4

Number Of Ingredients 9

1 medium spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick
1 red bell pepper, chopped
1 onion, chopped
½ cup pre-made basil pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. With a fork, pierce squash halves several times. Rub the inside of the halves with 1 tablespoon olive oil. Sprinkle with salt and pepper.
  • On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
  • Meanwhile, in a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Cook and stir sausage, red pepper, and onion 6 to 8 minutes or until sausage is browned and pepper and onion are crisp-tender.
  • Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
  • Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 647.7 calories, Carbohydrate 24.1 g, Cholesterol 76.4 mg, Fat 51.8 g, Fiber 2.9 g, Protein 21.7 g, SaturatedFat 16.5 g, Sodium 1342.5 mg, Sugar 2.4 g

RAMP PESTO SPAGHETTI



Ramp Pesto Spaghetti image

Categories     Pasta     Kid-Friendly     Quick & Easy     Dinner     Lunch     Parmesan     Leek     Pastry     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 11

4 ounces ramp greens (about a fistful)
Salted water
ice water
12 ounces spaghetti
1 cup reserved pasta cooking liquid
2 ramp bulbs and stalks (save or pickle the rest)
1/4 cup toasted walnuts
1/3 cup olive oil
2 tablespoons grated Pecorino
Salt
Pecorino and lemon wedges for garnish

Steps:

  • Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
  • Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
  • Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

SPAGHETTI WITH WALNUT SAGE PESTO



Spaghetti with Walnut Sage Pesto image

Categories     Pasta     Quick & Easy     Parmesan     Walnut     Fall     Sage     Parsley     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 lb dried spaghetti
1/3 cup chopped fresh parsley
3 to 4 tablespoons chopped fresh sage
1 garlic clove, chopped
1 teaspoon salt
1 cup walnuts, toasted and cooled
1/3 cup olive oil
1/3 cup grated Parmigiano-Reggiano (3/4 oz) plus additional for serving
1/4 teaspoon black pepper

Steps:

  • Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
  • While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
  • Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.

SPAGHETTI WITH MINT & PARSLEY PESTO



Spaghetti With Mint & Parsley Pesto image

Recipe courtesy of Dave Lieberman and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto.html

Provided by Food.com

Categories     Spaghetti

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

2 large bunch mint
2 large bunch parsley
3/4 cup extra virgin olive oil
1 lemon, juice of
4 garlic cloves
1/2 cup pecorino cheese or 1/2 cup grana padano
1 teaspoon salt
1 lb spaghetti

Steps:

  • Blend the ingredients, except the pasta, together in a blender or food processor.
  • In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

LEMON BALM PESTO SPAGHETTI



Lemon Balm Pesto Spaghetti image

Lemon balm gives this pesto a fun kick.

Provided by julie

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 55m

Yield 4

Number Of Ingredients 9

2 cups lemon balm leaves
½ cup olive oil
4 cloves garlic
1 (8 ounce) package spaghetti
1 (16 ounce) can whole tomatoes, undrained
3 onions, chopped
5 dried shiitake mushrooms, stemmed and diced
½ teaspoon arrowroot
½ teaspoon salt

Steps:

  • Combine the lemon balm, olive oil, and garlic in the bowl of a food processor. Process until combined but still slightly chunky. Reserve.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
  • Combine the tomatoes, onions, and dried mushrooms in a large skillet over medium-high heat. Bring to a simmer, breaking up the tomatoes with the back of a spoon. Cook until the tomato liquid has partially evaporated, about 15 minutes. Stir in the arrowroot, salt, and the prepared lemon balm pesto. Simmer to blend the flavors and thicken the sauce, about 5 minutes.
  • Serve the lemon balm pesto sauce over the hot cooked spaghetti.

Nutrition Facts : Calories 588.4 calories, Carbohydrate 72.9 g, Fat 29 g, Fiber 6.4 g, Protein 14 g, SaturatedFat 4 g, Sodium 464.9 mg, Sugar 11.5 g

SPAGHETTI WITH TOMATO AND WALNUT PESTO



Spaghetti with Tomato and Walnut Pesto image

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Provided by Andy Baraghani

Categories     Bon Appétit     Pasta     Tomato     Walnut     Dinner     Parmesan     Cheese     Basil     Anchovy     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 12

2/3 cup walnuts
2 pints cherry tomatoes, halved
2 tablespoons plus 1/3 cup olive oil, plus more for drizzling
Kosher salt
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, coarsely chopped
1 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
1 teaspoon freshly ground black pepper
12 ounces spaghetti
1/2 cup (packed) basil leaves

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8-10 minutes. Let cool.
  • Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5-7 minutes. Let cool.
  • Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
  • Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
  • Do Ahead
  • Pesto can be made 1 day ahead. Cover and chill.

SPAGHETTI WITH PECAN-HERB PESTO



Spaghetti with Pecan-Herb Pesto image

"Pecans add a nutty sweetness to this pesto."

Provided by Geoffrey Zakarian

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups packed fresh basil leaves
1 1/2 cups packed fresh Italian parsley leaves
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano-reggiano
1/2 cup pecans
Kosher salt1 pound spaghetti
Finely grated zest of 1 lemon

Steps:

  • Preheat the oven to 350 degrees F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool.
  • Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water.
  • Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto.
  • Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.

SPAGHETTI WITH SICILIAN PESTO



Spaghetti with Sicilian Pesto image

A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper the bite of the more assertive ingredients, resulting in a delightfully sweet-and-sour flavor profile.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 11

1 red bell pepper
1 1/2 pounds tomatoes (5 medium), cored and quartered
5 anchovies, rinsed and patted dry
3 tablespoons capers, rinsed and drained
2 tablespoons golden raisins
1/3 cup toasted blanched almonds, plus more, chopped, for serving
2 1/2 ounces Parmesan, grated, plus more for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
  • Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
  • Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.

PESTO SPAGHETTI SQUASH WITH MOZZARELLA



Pesto Spaghetti Squash With Mozzarella image

Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas

Provided by Johnney

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
1 tablespoon olive oil
3/4 cup pesto sauce
4 ounces smoked mozzarella cheese or 4 ounces plain mozzarella cheese, shredded
1/4 cup grated parmesan cheese

Steps:

  • Heat oil in a large skillet over medium high heat, add spaghetti squash.
  • Using a couple of forks to lift, mix in pesto.
  • Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
  • Serve immediately.

ANNA'S SPAGHETTI AND PESTO TRAPANESE



Anna's Spaghetti and Pesto Trapanese image

Make and share this Anna's Spaghetti and Pesto Trapanese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1 plump garlic clove, crushed and peeled
1/3 cup whole almond, lightly toasted
1/4 teaspoon red pepper flakes, to taste
1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta)
1/2 cup extra-virgin olive oil
1 lb spaghetti
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

Steps:

  • Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
  • Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
  • Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
  • Taste, and adjust seasoning.
  • Heat 6 quarts water with 1 T salt to the boil in a large pot.
  • Scrape all the pesto into a big warm bowl.
  • Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
  • Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
  • Serve immediately in warm bowls.

Nutrition Facts : Calories 498.1, Fat 23.2, SaturatedFat 3, Sodium 201.8, Carbohydrate 60.9, Fiber 4.1, Sugar 3.9, Protein 12.2

Tips:

  • Use fresh basil for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • If you don't have pine nuts, you can use other nuts, such as walnuts or almonds.
  • You can add other ingredients to the pesto, such as sun-dried tomatoes, roasted red peppers, or artichoke hearts.
  • Pesto can be used as a spread for sandwiches or wraps, as a dip for vegetables or crackers, or as a marinade for chicken or fish.
  • Pesto can be frozen for up to 3 months. To freeze pesto, spoon it into an ice cube tray and freeze until solid. Then, transfer the frozen pesto cubes to a freezer-safe bag.

Conclusion:

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

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