CREAMY PESTO RECIPES
CREAMY PESTO & KALE PASTA RECIPE | BBC GOOD FOOD
Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples
Provided by Esther Clark
Categories Dinner, Lunch, Pasta, Supper
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
- Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.
Nutrition Facts : Calories 428 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 11 grams fiber, ProteinContent 17 grams protein, SodiumContent 0.7 milligram of sodium
CREAMY AVOCADO PESTO PASTA RECIPE - NYT COOKING
The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.
Provided by Kay Chun
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
- Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
- Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.
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CREAMY LEEK, PESTO & SQUASH PIE RECIPE | BBC GOOD FOOD
Take some time aside to batch-cook and fill your freezer with this moreish leek, cannellini beans and squash pie and you'll thank yourself on busy weeknights
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course, Supper
Calories 660 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course, Supper
Calories 660 calories per serving
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Quick weeknight dinner. Ready in 15 minutes!
From allrecipes.com
Reviews 5
Total Time 25 minutes
Category Pesto Pasta
Calories 1454.6 calories per serving
From allrecipes.com
Reviews 5
Total Time 25 minutes
Category Pesto Pasta
Calories 1454.6 calories per serving
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The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 168 per serving
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Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 168 per serving
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