Anyone can make a Pesto Pasta, but not everyone basil pesto pasta how to make a pesto pasta that’s slick with plenty of pesto sauce without adding tons of extra oil! It will thin out the pesto so it coats everything nicely and creates a glossy pesto sauce that coats every bit of pasta. Italian household and restaurants all over the world.
I write about it in every pasta recipe, from Shredded Beef Ragu to classic Bolognese, to Spaghetti Marinara! And THAT is the secret to making a JUICY pesto pasta that’s slick with pesto sauce without adding tons and tons of extra oil! Best pasta for pesto You can make pesto pasta with any pasta your heart desires. And even in today’s recipe video, I say to use your favourite pasta.
But I do have my preferences. I just feel a bit pesto deprived. Do not toss on the stove! Take out way more than you think you need, you might need it. I kept tossing to film and it kept sucking up the sauce! The best way to season Pesto Pasta is to salt the water.
DO NOT REHEAT leftover pesto pasta! I actually haven’t used store bought pesto enough to know if it will turn black from heat. I love the combination of the spicy rocket and slightly bitter walnuts. Whatever type pf pesto you use, finishing with a nice sprinkle of parmesan is not optional! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. This is how to make a great pesto pasta that’s slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water – it emulsifies with the oil in the pesto which makes it cling to every strand of pasta.
A technique used in every Italian household! Add pasta and cook for the length of time per the packet. Just before draining, scoop out 1 cup of of the pasta cooking water. Drain pasta in a colander, leave it for a minute. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky. Taste, add more salt and pepper if desired.
Serve immediately, garnished with fresh parmesan. Pesto – This recipe is intended for use with this homemade pesto which I also shared today. Spaghetti is next, then other long strand pastas. 10oz for a really great coating of pesto sauce – 3 large servings, 4 smallish servings. 12oz for “normal” amount of pesto sauce to pasta – 4 standard servings. Don’t use more pasta for one batch of homemade pesto, the pasta will lack pesto flavour.
Never toss pesto pasta on a hot stove, heat will make basil black! Do not reheat leftovers – will also make basil black. Just bring to room temp then consume – pesto pasta at room temp is so good! I love hearing how you went with my recipes! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Join my free email list to receive THREE free cookbooks!