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Pasta with pesto sauce: recipes with chicken, seafood

Pasta with pesto sauce — Italian classic restaurant dishes

For those who want to surprise households and guests with hearty variations of Italian food, there are many pasta recipes. Among the bright variety of sauces, the dominant position is occupied by pesto, an aromatic mixture of herbs and pine nuts.

Especially popular is the producer Barilla, which produces two variations of the famous pasta addition (classical cooking technology, a recipe with arugula and basil).

  1. Boil the spaghetti until half cooked in salted water.
  2. Peel the garlic clove, finely chop.
  3. Wash the basil leaves, shake, cut into pieces of different sizes.
  4. Roast the pine nuts for a short time in a non-stick frying pan.
  5. Make a sauce using a blender, mix all the ingredients, season carefully with salt, herbs. Beat to a thick consistency.
  6. Now the sauce can be combined with pasta!

Masters of the culinary arts add olive (sesame) oil, balsamic vinegar or pomegranate sauce to the aroma mixture to make the taste soft.

  • 220 g penne or spaghetti;
  • 110 grams of chicken meat;
  • 80 g pesto;
  • 25 g liquid cream;
  • 1 onion;
  • ½ clove garlic;
  • olive oil;
  • thyme, spicy spices.

Cooking time: 25 minutes.

The number of calories per 100 g: 179.8 Kcal.

  1. Chicken cut into slices, onions — rings, garlic — into small slices.
  2. Fry the sliced ​​chicken with a little olive oil and no spicy spices, keep the food in the pan for about 4-7 minutes, then put it on a plate.
  3. In the same pan, fry the onion and garlic until an appetizing crust is formed.
  4. Add cream, Genoese sauce to flavored ingredients.
  5. Season with salt and pepper, simmer on low heat until the consistency changes.
  6. Add meat to a juicy mixture of vegetables, meticulously mix the components of the future dish.
  7. While the sauce is boiling, cook the pasta in salt water, the amount of liquid should not be less than a liter.

Pasta with pesto and seafood — exotic restaurant

  • 180 g spaghetti;
  • 400 g white asparagus;
  • 230 grams of seafood (any);
  • 50-60 ml of cream of 7% fat content;
  • 2 tbsp. l pesto;
  • salt, Italian seasoning.

Cooking time: 20 minutes.

The number of calories per 100 g: 214 Kcal.

  1. Peel the asparagus, cut into bars.
  2. In the pan fry the asparagus, to create a delicious crust, use olive oil.
  3. Fry the frozen seafood in a pan, using a minimum amount of butter.
  4. Pour the mixture with cream, season with salt, simmer the ingredients together for no more than 7 minutes.
  5. At the same time, cook spaghetti in “al dente” mode, boil it in salted water.
  6. Drain the water from the pan, add the pasta to the pan.
  7. Gently mix all the ingredients, serve on the table, adding a tablespoon of Italian seasoning to the paste.

Vegetable lovers will love pasta in cream sauce with zucchini with delicate taste.

Meat eaters like pasta with beef, a recipe can be found at the link.

Very tasty pasta with chicken and mushrooms in a creamy sauce, you can learn how to cook it.

  • 270 g spaghetti;
  • 105 g shrimp, frozen or bought fresh;
  • 45-50 g cashews;
  • 1 onion;
  • ½ zucchini;
  • ½ lemon;
  • 2 tbsp. l pesto;
  • grated cheese for decorating;
  • fragrant spices, pepper.

Cooking time: 20 minutes.

The number of calories per 100 g: 340 Kcal.

  1. Cook the spaghetti in salted water.
  2. Peel the vegetables, wash the lemon, cut the ingredients into slices.
  3. Fry the vegetables with cashews in a pre-heated pan, add garlic or onion to add a contrast to the dish.
  4. Fry the shrimp in the remaining butter, add garlic, lemon slices.
  5. Simmer seafood with a citrus component for five minutes.
  6. Remove the garlic, lemon, serve spaghetti with seafood, a tablespoon of pesto and a pinch of grated parmesan.

The video shows in detail how to cook pasta with pesto and shrimps:

Tuna fish recipe — sumptuous lunch in a few minutes

  • 110 g spaghetti, spiral or penne;
  • 95 g canned tuna;
  • ½ clove garlic;
  • 3 tsp. pesto, rosso;
  • powdered garlic, basil leaf.

Cooking time: 15 minutes.

The number of calories per 100 g: 203.5 Kcal.

  1. Prepare the pasta and strain with a sieve.
  2. Add to the finished ingredient pieces of vitamin fish, chopped garlic clove.
  3. Serve warm pasta with chilled pesto, garnish with basil leaves.

Pasta with Barilla sauce — the quality of taste from the Italian manufacturer

  • 210 g pasta, spaghetti;
  • 125 g of arugula;
  • 45 grams of walnuts;
  • 1 clove of garlic;
  • 20 ml of rapeseed oil;
  • 1 tbsp. l Barilla Pesto;
  • spicy spices, salt.

Cooking time: 10-15 minutes.

The number of calories per 100 g: 118 Kcal.

  1. Boil the pasta in salted water, strain through a sieve.
  2. Cut the arugula into chaotic pieces, chop the garlic into small cubes.
  3. Arugula, garlic, walnuts to fry in a frying pan, using butter.
  4. Add to the fragrant components of spaghetti, mix everything together thoroughly.
  5. Serve the dish with Barilla sauce.

  • 400 grams of pasta;
  • 250 g of mushrooms;
  • 150 g of ham;
  • 100 g pesto;
  • 75 ml of cream;
  • 1 onion;
  • olive oil for frying;
  • thyme, basil to taste.

Cooking time: 30 minutes.

The number of calories per 100 g: 172.5 Kcal.

The process of cooking pasta with mushrooms and pesto:

  1. Cut the onions and ham into coarse cubes, the mushrooms into slices.
  2. Put a little olive oil in the pan, add the onion, simmer until the ingredient is transparent.
  3. Add ham and mushrooms cubes, simmer for a few minutes over medium heat, stirring occasionally.
  4. Pour cream and pesto over the ingredients, stir, season with salt, pepper and basil.
  5. In the meantime, cook the pasta according to the package instructions.
  6. Mix the ingredients thoroughly, you can decorate the finished pasta with a leaf of basil or a pinch of parmesan.
  1. You should carefully choose the type of pasta, the best spaghetti made from varieties of durum wheat.
  2. Pasta need space. When cooking, choose the largest pot of all.
  3. Classic cooking proportions: 100 g of selected pasta per liter of water.
  4. A standard serving of pasta requires 1 tablespoon of salt, spices can be added only to hot water.
  5. Regular mixing of spaghetti when cooking is necessary to avoid sticking of the finished dish.
  6. A few drops of vegetable oil are added to the liquid; they do not cover the pan with a lid.

After watching the video plot, you will learn another interesting recipe for cooking pasta with pesto and duck breast:

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