Green Pesto Spaghetti
Green Pesto Spaghetti. Stir together with a spoon and taste to see if it needs more salt or pepper. Serve with grated Romano or Parmisan-Pegiano cheese on top. Place basil leaves, garlic and Parmesan cheese in a food processor and pulse to chop. Place the pasta in a mixing bowl, stir in the pesto and add roasted tomatoes. Mix gently to ensure the pasta is well coated in the pesto. To cook Green Pesto Spaghetti you need 16 ingredients and 10 steps quickly.
The ingredients needed to make Green Pesto Spaghetti:
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of Walnut Pesto——————
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1/2 cup of walnuts
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2 cup of chopped basil
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9 ounces of baby spinach
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2 tablespoons of chives oil with chives see my recipe
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1/2 cup of extra Virgin olive oil
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1/3 cup of shredded parmesan cheese
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1/3 cup of grated parmesan cheese
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1 teaspoon of minced garlic
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of Spaghetti—————-
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1 pound of spaghetti pasta
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As needed of water to boil the pasta
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1 tablespoon of salt
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1 tablespoon of extra Virgin olive oil
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of Chicken——————–
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2-1/2 pounds of chopped cooked chicken
Steps to make Green Pesto Spaghetti:
- Boil the water with salt and oil.
- Boil the pasta as instructed on the box
- Add basil, spinach, salt, walnuts, and garlic to a blender or food processor.
- Blend a little at the time till blended up good.
- As it blends add chives and chives oil. When added slowly add the olive oil.
- Add the Pesto to the spaghetti.
- Add the cheeses. Mix well I just tossed gently till all the pasta is coated.
- Add the chicken.
- Toss well let rest for 3-5 minutes.
- Serve I hope you enjoy!!
Reserve ½ cup of the pasta water and drain. Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth. In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
