Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, pesto pasta. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
I made this according to instructions, and while a good basic pesto pasta recipe, there was something missing. This pesto pasta recipe is a delicious quick and easy summer recipe! It can be served as a main dish or side dish, and you can enjoy it warm or cold!
Pesto Pasta is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Pesto Pasta is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook pesto pasta using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pesto Pasta:
- Prepare 400 g Bio Combino Spaghetti
- Make ready 1 Onion Bulb
- Take 200 g Frozen Spinach
- Take 150 g Fresh Mushrooms
- Prepare to taste Salt
- Take 1 tsp Olive oil
- Make ready Fish (use any protein of your choice)
- Prepare 3 Tbsp Brille Pesto Sauce
- Get Blackpepper
Pesto and pasta is perfectly delicious served plain with a bit of parmesan cheese and a sprinkling of extra roasted pine nuts if you have them. Homemade basil pesto is incredibly easy to make and top nearly any type of pasta noodle for a super easy lunch or dinner. This red pesto (the third in our Italian flag-hued pestos, after green and white) tastes like a mash-up of your favorite spicy arrabbiata Scrape pesto into a large bowl and add butter, then pasta and ½ cup pasta cooking liquid. Using tongs, toss pasta vigorously, adding more pasta cooking liquid if needed.
Instructions to make Pesto Pasta:
- Collection of my ingredients used
- Boil water and carefully place your spaghetti into the pot. Don’t forget to add salt and little oil to prevent your spaghetti from clumping up. When cooked, set aside to cool in a sieve.
- Wash your mushrooms and cut to desired size or shape.
- In a Non- Stick pan, heat your oil, and gently stir-fry the mushrooms. Do this on medium heat to prevent food burn. Now add your onions, pepper and salt. You could add our usual Cameroon pepper if you love your meal spicy.
- I used frozen spinach though the fresh spinach would be a better option. If you use prefer the fresh veggie then you can simply skip this step. In a separate pan, pour your spinach in and let to heat up under low heat. We simply want to melt the vegetable not cook it.
- When your mushrooms are cooked, simply pour into the spinach and mix properly. Then add your pesto sauce and mix. Add your already prepared spaghetti into the mix and viola food is ready!!!!
- Ps. With the fresh spinach you simply have to add spinach last after everything is cooked and mixed. The heat after turning off your stove would cook the veggie. You want to retain the nutrients not lose them.
- For my fish, I simply dabbed in flour and fried in olive oil. You can add whatever protein. You could also eat without one. Wha ever you prefer works.
This traditional, classic basil pesto pasta is one of the easiest pasta dishes you can make. Pesto Pasta. featured in A Week's Worth Of Make-Ahead School Lunches That Aren't Sandwiches. Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa, the capital city of Liguria, Italy. This pesto pasta salad recipe is bursting with bold, fresh flavors! It's prime time for fall picnics, and this light and fresh pesto pasta salad is just the ticket.
So that’s going to wrap it up for this exceptional food pesto pasta recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
