Pesto Pasta – Immaculate Bites

How to keep pesto pasta moist

Have you ever made pasta and it turned out a little dry? Have you ever added more olive oil to try to remedy the situation, only for the pasta to end up oily? I used to make the same mistake over and over, until I discovered the secret to making moist pesto pasta.

The secret is to leave some of the pasta water to thin out the sauce – the right amount of starch will make the sauce soft but not watery – so you can coat every bit of pasta in dreamy pesto sauce! 😋

Recipe Ingredients

1. pasta – I always choose long noodles like spaghetti or linguine, but you can literally use any pasta you like! Penne pasta pairs great with pesto sauce. Try saying penne pasta pesto pasta three times fast! 🤣
2. Plague – Use store-bought pesto sauce or Homemade Pesto. Or, combine fresh basil, garlic, pine nuts, Parmesan and a dash of olive oil in a food processor. Adjust portions to taste and you’re good to go.
3. Parmesan – When you’re ready to serve this delicious dish, top the pesto pasta with a generous amount of grated Parmesan.
4. seasoning – Sautéed onions and garlic contribute flavor, aroma and texture to this famous pasta dish. Keep it simple to let the pesto sauce shine. All you need to do is add salt, pepper and red pepper flakes for a little heat. ❤️‍🔥

How to make pesto pasta

Make pasta

• Boiling the pasta Cook according to package directions in lightly salted water until al dente. (Photo 1)
• drain, Set aside, reserving some of the pasta water.

Make the pesto sauce

• Sauté – Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté. Add the chopped garlic and sauté for a further 5 minutes until the onion is translucent.
• season – Add the chilli flakes, if using, and sauté for a further minute or so until fragrant. (Photo 2)
• addition Plague – Reduce heat and add pesto to pan, stirring frequently to combine. (Photos 3-4)
• assemble – Add the cooked pasta to the pan and toss to coat with the pesto mixture. (Photos 5-6)
• Adjust – If the pasta seems dry, add a little of the reserved pasta cooking water to reach your desired consistency.
• season Season with salt and pepper.
• serve Serve warm and top with grated Parmesan.

Recipe Variations

1. vegetablesYou can also add vegetables like arugula, cherry tomatoes, spinach, and bell peppers, which can be sautéed with the onions for extra flavor.
2. Nut replacement. Run out of pine nuts for your homemade pesto? No worries, just use walnuts or almonds instead.
3. CreamyFor a creamier pesto pasta dish, stir in a little cream or ricotta at the end.
4. Add protein. Top the pasta with breaded chicken fillets or Grilled Chicken Tenders This is a chicken pesto pasta recipe, but it’s also delicious with turkey, pork, salmon, and shrimp.
5. Herb swap. You can also vary the flavor of classic basil pesto by using spinach, coriander, artichokes, sun-dried tomatoes, or kale.

Tips and Tricks

1. Don’t forget to reserve some of the pasta water, which you can save just before the pasta is done cooking or when you drain it, to make it lighter and more starchy. This salty, starchy water is perfect for thinning out your pesto if it’s too thick.
2. Freshly grated cheese is great for flavoring homemade pesto or as a topping for pasta – it makes such a big difference in this dish.
3. If you’re adding delicate veggies like spinach or arugula to your pesto pasta, add them once the onions start to turn translucent. They don’t need to be cooked for long — just a quick sauté will keep the veggies from wilting too much.

Preliminary steps

Pesto pasta can be made a day or two ahead and stored in an airtight container in the refrigerator. Basil doesn’t like to get too hot, so be careful when reheating it on the stove. Set the skillet to medium-low heat and remove the pasta as soon as it’s warmed through.

If you like frozen meals, try storing some homemade pasta in the freezer and defrosting it the day you plan to make pesto – this is a great way to save time.

How to serve and store

Serve pesto pasta warm, straight from the stove, garnished with grated Parmesan and a fresh basil leaf or two. Leftovers can be stored in the refrigerator for 3-5 days. If freezing this dish, freeze the cooked pasta and pesto separately, as freezing them together may affect the texture of the dish.

What goes well with pesto pasta

If you want a quick dinner, pesto pasta is a simple option. Tossed Salad And a little stiff No-knead breadIf you want to treat your friends to something elegant, Homemade garlic bread and Stuffed zucchini To the side.

Wine Pairing: This dish is best served with a chilled Sauvignon Blanc to complement the fresh herbal notes of the herb pesto and lemon.

Delicious recipes for pasta lovers

1. Salmon pasta
2. Creamy Mushroom Pasta
3. Cajun Chicken Pasta
4. Shrimp Alfredo
5. Chicken Alfredo