• Home
  Chef Anne Marie's

Recipes

Summer Pesto Pasta

6/11/2018

0 Comments

 
Picture
Ingredients
  • 16 Cups Water
  • ½ Cup Olive oil
  • 1 Tablespoon Salt
  • 8 Cups Pasta, wider noodle like Pappardelle
  • 2 Cups Basil, Fresh
  • 3 Tablespoons Pine Nuts, Toasted
  • 2 Tablespoons Parmigiano-Reggiano, Shredded
  • 1 Tablespoon Garlic, Fresh Chopped
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Lemon Juice
  • Salt and Pepper to taste
  • ​2 Tablespoons Parmigiano-Reggiano, Shredded
  • 1 Cup Basil, Fresh, Shredded​
Details
  • Skill level: Easy to medium
  • Serves ~ 8 guests
  • Cook & prep time ~45 minutes
Instructions
  1. In a large stock pot bring water to a boil with ¼ cup oil and 1 tablespoon salt.
  2. While water is coming to a boil make Pesto. In a food processor or blender add basil, pine nuts, cheese, and garlic.
  3. Turn on and while machine is running drizzle oil in. Blend until smooth
  4. Blend in lemon juice
  5. Add salt and pepper to taste
  6. Add noodles to boiling water and boil noodles to al dente. (soft with a small bite)
  7. Toss noodles with remaining ¼ cup olive oil and place in a large bowl
  8. Add Pesto over pasta then toss with tongs
  9. Serve on platter and top with cheese and basil
  10. Enjoy with a glass of light red wine
0 Comments



Leave a Reply.

    Archives

    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    June 2018
    May 2018
    April 2018
    March 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016

    Categories

    All

    RSS Feed

    Picture
    Enjoy these recipes? Chef's cookbook has more!

Phone

 (425) 638-2954

Email

office@chefannemarie.com
  • Home