Kamil Perry
Pesto pasta is a versatile and delicious dish that can be made in a variety of ways, depending on personal preference. While the traditional recipe calls for blending basil, extra virgin olive oil, parmesan cheese, and pine nuts, many people enjoy experimenting with different ingredients such as spinach, sun-dried tomatoes, or arugula. Additionally, the type of cheese used can vary, with options like mozzarella, burrata, ricotta, and cream cheese being popular choices. Some recipes even include a cheese sauce made with heavy cream and Italian melting cheeses like fontina and mozzarella. Whether you stick to the classic recipe or get creative with your ingredients, pesto pasta is a quick and easy meal that can be tailored to your taste.
| Characteristics | Values |
|---|---|
| Type of dish | Main course or side dish |
| Preparation time | 15-20 minutes |
| Ingredients | Pesto, pasta, cheese |
| Cheese type | Parmesan, Romano, Mozzarella, Fontina, Burrata, Ricotta, Philadelphia cream cheese, or Pecorino |
| Additional ingredients | Pine nuts, spinach, lemon zest, basil, olive oil, garlic, tomatoes, red pepper flakes |
| Customisation | Add protein such as chicken, sausage, or chickpeas |
| Storage | Store leftovers in an airtight container in the refrigerator for up to 5 days |
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What You'll Learn
Pesto pasta with Parmesan cheese
If you're making your own pesto, blend basil, extra virgin olive oil, pine nuts or cashews, and Parmesan cheese in a food processor. You can experiment with the ingredients by swapping basil for parsley, or pine nuts for walnuts or almonds. Just remember to toast the nuts first for extra flavour!
For the pasta, start by boiling water in a large pot. Add salt to the water, then add your choice of pasta and cook according to the package instructions. Remember to reserve some pasta water before draining the pasta, as this can be used to adjust the consistency of your sauce.
To make a cheese sauce, warm some heavy cream in a skillet or Dutch oven. Slowly add your choice of cheese. Good Italian melting cheeses include fontina and mozzarella, and you can add Parmesan for a nutty flavour. Once the cheese has melted, add the pesto and lemon zest, then season with salt and pepper to taste.
Finally, add the cooked pasta to the sauce and toss until well combined. Serve immediately with extra Parmesan cheese and toasted pine nuts on top, if desired.
This pesto pasta with Parmesan cheese is a quick, easy, and versatile meal that can be customised to your liking. Enjoy experimenting with different ingredients and serving options!
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Homemade pesto
To make homemade pesto, you will need a food processor or blender. Traditional pesto is made by crushing the ingredients with a mortar and pestle, but modern kitchen gadgets have made the process much easier. Here are the steps to make classic basil pesto:
First, pulse the nuts, lemon juice, and garlic in the food processor until they are finely chopped. You can use a variety of nuts such as pine nuts, walnuts, almonds, or pistachios. Then, add the basil, olive oil, and Parmesan cheese to the food processor and process until combined. For a smoother pesto, add more olive oil. Season with salt and pepper to taste, and feel free to add other herbs or spices to make it your own.
If you are making pesto for a cheese sauce, such as in pesto pasta, you may want to omit the cheese from the pesto itself. This is because the cheese will be added separately to the sauce, along with heavy cream and other cheeses like fontina and mozzarella. You can also experiment with different types of cheese, such as pecorino romano or asiago, depending on your preference.
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Cheesy pesto pasta with cream sauce
This recipe is a delicious, cheesy take on the classic pesto pasta. It's a simple dish that can be made in just 15 minutes, making it perfect for busy weeknights. The addition of cheese to the pesto sauce creates a creamy texture and a rich, indulgent flavor.
Ingredients:
- Pasta of your choice
- Heavy/Single/Light cream
- Butter
- Flour
- Milk
- Pesto (store-bought or homemade)
- Parmesan cheese
- Salt
- Black pepper
- Lemon juice/zest
- Optional: additional cheese, such as fontina and mozzarella, cherry tomatoes, spinach, meat or seafood of your choice
Instructions:
- Boil a large pot of water over high heat. Add salt to the water, then cook the pasta according to the package instructions.
- In a separate pan, melt the butter over medium heat. Add the flour and whisk until combined. Cook for a few minutes, stirring constantly.
- Slowly add the milk and stir over medium-high heat until thickened. If the mixture becomes too thick, add some milk or reserved pasta water.
- To make the cheese sauce, warm some cream in a separate pan on the stovetop. Slowly add your chosen cheese, a little at a time, whisking continuously. You can use a combination of Parmesan, fontina, and mozzarella.
- Add the pesto to the white sauce and stir to combine. If using store-bought pesto, add some extra basil for flavor.
- Drain the pasta and return it to the pot. Add the creamy pesto sauce to the pasta and toss until the noodles are coated.
- Season with salt and pepper to taste. Add a squeeze of lemon juice to liven up the sauce and cut through the richness.
- Serve the pasta warm, garnished with additional Parmesan cheese and black pepper.
Feel free to customize this recipe by adding your favorite protein, such as chicken, shrimp, or sausage, or extra vegetables like spinach or cherry tomatoes. Enjoy!
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Baked pesto pasta
Ingredients:
- Pasta of your choice
- Pesto (store-bought or homemade)
- Cheese (Parmesan), mozzarella, provolone, or Italian blend
- Olive oil
- Salt and pepper to taste
- Optional: crushed red pepper flakes, lemon juice, basil, garlic, cherry tomatoes, spinach, pine nuts
Instructions:
Preheat your oven to 400 degrees F. Cook the pasta according to the package instructions until al dente. Drain the pasta and place it in a baking dish. Add the pesto and toss well to combine. Stir in shredded or grated cheese and mix until melted and well combined. Top with slices of fresh mozzarella.
Bake the pasta for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with Parmesan cheese, red pepper flakes, and fresh basil. Serve immediately.
Tips:
- If making homemade pesto, blend basil, spinach, pine nuts or other nuts, garlic, Parmesan cheese, salt, lemon juice, and olive oil until smooth.
- Do not over-process the pesto as it may release bitter flavours.
- You can add cooked ground turkey, grilled chicken, or mushrooms for extra protein.
- Season with salt and pepper according to your taste preferences.
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Pesto pasta with pine nuts
Pesto pasta is a versatile dish that can be served as a main course or a side, and it can be enjoyed warm or cold. It is also a quick and easy recipe, perfect for busy weeknights, and can be made in just 15 minutes.
To make pesto pasta with pine nuts, start by cooking your desired pasta according to the package instructions in salted water. For the pesto sauce, blend together 1/4 cup pine nuts, garlic, parmesan cheese, lemon juice, salt, and pepper. You can choose the consistency of your pesto sauce, whether you prefer it smooth or a little chunky.
Once the pasta is cooked, drain it and return it to the pot. Add the pesto sauce to the pasta and stir well to coat evenly. You can also add olive oil if desired. Finally, stir in the toasted pine nuts and serve. You can garnish with the reserved toasted pine nuts and tomatoes or basil if desired.
For an extra special touch, you can make pine nut breadcrumbs to sprinkle on top of your pesto pasta. To make the breadcrumbs, pulse bread and pine nuts in a food processor until they form crumbs. Toast the crumbs in a skillet with olive oil until golden and crisp, then season with salt.
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Frequently asked questions
The ingredients for pesto pasta are pesto, pasta, and cheese. You can also add in extra vegetables, such as spinach and tomatoes, and protein, such as chicken, sausage, or chickpeas.
You can use a variety of cheeses in pesto pasta, including Parmesan, Romano, mozzarella, burrata, or cream cheese.
To make pesto pasta, cook the pasta according to the package instructions. In a separate bowl, mix together pesto, cheese, and a small amount of pasta water to create a sauce. Drain the pasta and add it to the bowl, tossing until the pasta is coated in the sauce. Serve hot with additional toppings such as pine nuts or red pepper flakes, if desired.
Yes, pesto pasta can be made in advance and stored in an airtight container in the refrigerator for up to five days. It can be reheated in the microwave or on the stove.
