Pasta with Pesto

I was asked today to post a few Pasta recipes using pesto. I am so happy to be able to recommend three different ways to enjoy your favorite pasta with fresh refrigerated pesto.

Recipe #1 - Angel Hair with Pesto and Tomatoes

Ingredients

I box of Angel Hair Pasta - I recommend Barilla Brand.

2 Tbsp Olive Oil

1 cup - cherry tomatoes sliced in half

1/2 cup of refrigerated Basil Pesto (Rana is a great brand found in the refrigerator isle)

2 shallots - chopped

1 garlic clove - minced

1/4 cup grated Parmesan Cheese

1/4 cup toasted Pine Nuts

Optional - a squeeze of fresh lemon juice - 1/2 Tbsp

Optional - fresh chopped parsley or basil for topping

Directions:

Cook your pasta in heavily salted water according to directions. 4 minutes is norm.

Toast pine nuts in a dry pan for 4 minutes on medium heat. Set aside.

In a skillet heat the olive oil on medium low add the shallots and garlic - saute for 2 minutes.

Add your tomatoes next to the pan and saute for two minutes. Add your pesto to the pan and stir - lowering the heat to simmer.

Add a touch of salt and black pepper and the lemon juice if adding.

Simmer your sauce until Angel Hair is finished.

With tongs remove your Angel Hair and add directly into the skillet.

Add your Parmesan cheese and the toasted pine nuts and toss all together mixing well.

On each serving you may wish to add fresh chopped parsley or basil.

Recipe #2 - Penne with Pesto and Peas

Ingredients

1 box of Mini Penne - I recommend Barilla Brand

2 shallots - chopped

2 Tbsp Olive Oil

1/2 cup - Basil Pesto (Rana brand is best)

3/4 cup frozen peas

1/4 cup Parmesan Cheese

2 Tbsp heavy cream

Directions

Cook you Mini Penne in heavily salted water according to box directions. After 2 minutes add your frozen peas into the pasta water allowing them to cook with the pasta until done.

Drain together when the pasta is done. Do not rinse.

While the pasta and peas are boiling - add the Olive Oil into a skillet along with your shallots and saute for 3-4 minutes on medium low heat.

When the shallots are done add your heavy cream and the pesto into the skillet.

Whisk or stir until incorporated.

Add cooked pasta and peas as soon as they are drained.

Stir all together and add the Parmesan Cheese right before serving.

Serve in warm bowls.

Recipe #3 - Creamy Pesto Chicken with Penne

Ingredients

1 box of Penne (regular size by Barilla)

1 lb chicken tenders

2 Tbsp - butter

2 Tbsp - Olive Oil

1/2 cup - Basil pesto (Rana brand is best)

1/2 cup - heavy cream

Pinch -red pepper flakes

1/4 cup grated Parmesan Cheese

Salt & Pepper

Directions:

Cook your Penne in heavily salted water according to the box directions

In a skillet add the olive oil and butter on medium low heat. Lightly salt and pepper the chicken tenders and saute in the skillet for approx 3-4 minutes on each side.

After the chicken tenders have been seared, add the red pepper flakes and stir for 30 seconds. Then add the heavy cream, pesto and Parmesan to the skillet and gently stir.

Add the cooked pasta into the skillet and gently incorporate all ingredients.

Season with a little more salt and black pepper if needed and serve in warm bowls.

ENJOY!

In your grocery store's refrigerated section