One-pot pasta dishes always raise an eyebrow for me. As first-gen Italian, I was taught at an early age that you cook pasta, al dente, in a separate pot. Doing this prevents the pasta from getting overcooked, or absorbing too much liquid so things don’t get too soggy (like pasta soups).
Always keep pasta separate, even storing as leftovers. Always.
Well, rules are meant to be broken, and leave it to American ingenuity to create a magic one-pot pasta technique that even an old Italian Nonna could respect. Let’s face it, we have no time on weeknights. So throwing things in one pot keeps things simple, and creates less dishes to wash. The beauty of these now pot pastas allows for the flavor to get absorbed, but the pasta to stay firm. The key is a good durum wheat semolina pasta. Splurge on the Italian import if you must. You want to make sure that the pasta holds its own after cooking. This dish asks for a wonderful pesto to be mixed in, and includes a spinach walnut pesto recipe. I also included a how-to video of my basic basil pesto sauce, too The video shows you how you can premake pesto and freeze it, having it on hand for dishes just like this one. And as always there are store-bought pestos that work just fine.
Break some rules and throw down an Italian feast in a snap!
Magical Creamy One-Pot Pesto Pasta
In a high-sided skillet, heat 4 tbsp olive oil, garlic, and crushed red pepper over medium-high heat. Cook, stirring constantly, until golden and fragrant, about 2 minutes. Try not to let it brown, because it might get bitter. Add the pasta, 5 cups water, and a large pinch of salt. Bring to a simmer. Dissolve the bullion into the hot water. Cook until the pasta is al dente and the water has reduced into a thick sauce, 13-15 minutes.
Remove from the heat and stir in the pesto and the cheeses. Adjust seasoning with salt and pepper, then serve with an extra helping of cheese.
2-3 cups baby spinach
2 1/2 cups basil
2 garlic cloves, sliced
1/2 cup toasted walnuts
6 tablespoons olive oil
a squeeze of lemon, about a tsp or so
salt and pepper to taste
In a food processor, pulse the spinach, basil, garlic, walnuts, 4 tablespoons olive oil, lemon juice, a dash of kosher salt, and ¼ cup water. Puree until smooth. Season with salt and pepper then set aside.
Ingredients
Directions
In a high-sided skillet, heat 4 tbsp olive oil, garlic, and crushed red pepper over medium-high heat. Cook, stirring constantly, until golden and fragrant, about 2 minutes. Try not to let it brown, because it might get bitter. Add the pasta, 5 cups water, and a large pinch of salt. Bring to a simmer. Dissolve the bullion into the hot water. Cook until the pasta is al dente and the water has reduced into a thick sauce, 13-15 minutes.
Remove from the heat and stir in the pesto and the cheeses. Adjust seasoning with salt and pepper, then serve with an extra helping of cheese.
2-3 cups baby spinach
2 1/2 cups basil
2 garlic cloves, sliced
1/2 cup toasted walnuts
6 tablespoons olive oil
a squeeze of lemon, about a tsp or so
salt and pepper to taste
In a food processor, pulse the spinach, basil, garlic, walnuts, 4 tablespoons olive oil, lemon juice, a dash of kosher salt, and ¼ cup water. Puree until smooth. Season with salt and pepper then set aside.
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