Number Of Ingredients 13 Steps:
Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water. Set aside. Pulse almonds in a food processor until finely ground. Add half the lemon zest, the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add oil and the reserved cooking water; process until smooth. Set pesto aside. Heat a large saute pan over medium-high heat. Coat with cooking spray. Working in batches if needed, add broccoli, pepper, and remaining 1 1/2 teaspoons salt; cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat. Divide among 6 bowls. Top with ricotta; sprinkle with remaining zest, dividing evenly. Squeeze lemon juice over tops.
Time 15m Yield 12 Number Of Ingredients 7 Steps:
Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
Time 10m Yield 12 Number Of Ingredients 9 Steps:
Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
Time 20m Yield 6 servings. Number Of Ingredients 9 Steps:
For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain. , Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat.
Time 50m Number Of Ingredients 15 Steps:
Pound the pesto ingredients to a paste in a pestle and mortar or food processor. Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins - not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.
Yield Makes 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 350°F. On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes. Cool pecans and in a blender purée with parsley, Parmesan, lemon juice, and oil. Parsley-pecan pesto may be made 1 day ahead and chilled, covered. In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water. Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining ‚ cup pasta cooking water as necessary for desired consistency.
More about “spaghetti with pecan herb pesto recipes”
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool. As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender). Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper. Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
