EASY PESTO PASTA RECIPE | BBC GOOD FOOD
This supper couldn't be easier. Make our filling pesto pasta recipe for a quick, family-friendly dish you can throw together with storecupboard ingredients
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper
Total Time 5 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.
Nutrition Facts : Calories 336 calories, FatContent 5 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.23 milligram of sodium
FAST SPAGHETTI BOLOGNESE RECIPE - NYT COOKING
The secret ingredient in this ultrafast Bolognese is Worcestershire sauce. The vinegar, molasses and anchovies in the condiment season the ground beef mixture with salt, acid, sweetness and funk in one shot. Once the Bolognese has simmered, use tongs to transfer the pasta directly from the pot to the skillet, then toss in some of the starchy pasta cooking liquid for a glossy, saucy finish.
Provided by Dawn Perry
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.
- Add pasta to the pot and cook according to package instructions until al dente.
- Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 teaspoon pepper and 1/2 teaspoon salt and simmer until slightly reduced, about 5 minutes.
- Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan.
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- Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.
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Prepared sauce accents this warm chicken pesto pasta. Keep pesto in the freezer for the next time you have leftover chicken. —Taste of Home Test Kitchen
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Calories 433 calories per serving
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