Latest news with #pesto
The Guardian
07-07-2025
- General
- The Guardian
Sophie Wyburd's recipes for summer pesto pasta
When hot summer days roll around, midweek dinners that require minimal cooking really come into their own. I love making pesto on such evenings, and not just the classic basil-and-pine-nut situation. Jazzing things up with braised greens or a red pesto made from lots of jarred goods are just two directions in which I like to take things for a big hit of flavour. Both of today's pestos freeze well, too. An almost no-cook sauce of smoked harissa whizzed up with jarred peppers, almonds and parmesan, tossed through rigatoni and topped with a dollop of lemony ricotta. Prep 5 min Cook 20 min Serves 4 Salt and black pepper 400g rigatoni 90g flaked almonds 350g jarred roasted peppers 80g sun-dried tomatoes 1 garlic clove, peeled1 heaped tbsp smoked harissa paste15g basil 90g pecorino romano Olive oil 250g ricotta Juice and finely grated zest of ½ lemon Bring a large pan of salted water to a boil, then add the pasta and cook according to packet instructions, until al dente. Meanwhile, toast the almonds in a dry frying pan on a medium heat for three minutes, or until lightly golden, then tip into a bowl and leave to cool to room temperature. Tip 70g of the almonds into the bowl of a food processor, add the peppers, sun-dried tomatoes, garlic, harissa and basil, then grate in 70g of the pecorino and whizz to a paste. With the motor still running, gradually drizzle in 100ml olive oil, then season to taste. Put the ricotta in a bowl, then grate in the remaining 20g pecorino and the lemon zest and juice. Whisk to combine, then season to taste with salt. When the pasta is cooked, drain it, reserving a mugful of the pasta cooking water, then tip the hot pasta back into the pan. Add the pesto and a splash of the reserved pasta water, then mix and toss until well combined. Spoon the pasta into bowls, top with a dollop of the lemon ricotta and a sprinkle of the remaining toasted almonds, finish with a drizzle of olive oil and serve. Prep 5 min Cook 45 min Serves 4 Olive oil 1 onion, peeled and finely sliced 2 garlic cloves, peeled and finely chopped 200g runner beansSalt and pepper 400g casarecce70g pine nuts 15g mint 80g basil 70g parmesan Juice of ½ lemon Put a medium-sized saute pan on a medium heat, then add three tablespoons of olive oil. Tip in the sliced onion and saute for 20 minutes, stirring often, untilit has softened completely and taken on a bit of colour. Add the garlic and saute for a minute more. Trim the woody ends off the runner beans, then cut them diagonally into 2cm lengths. Stir these into the onions, add 100ml water and a pinch of salt, then pop on the lid and leave to cook for eight minutes. Bring a large pan of salted water to a boil, add the pasta and cook according to packet instructions, until al dente. Meanwhile, toast the pine nuts in a dry frying pan on a medium heat for three minutes, until lightly golden, then tip out and leave to cool. Pick the leaves off the mint, then put them in the bowl of a food processor with the basil (stalks and all) and toasted pine nuts. Grate in the parmesan, then pulse to a coarse paste. With the motor still running, drizzle in 100ml olive oil, then stir in the lemon juice and season to taste. When the pasta is cooked, drain it, reserving a mugful of the cooking water, then tip the pasta into the bean pan. Add the pesto and a splash of the reserved pasta cooking water, then mix and toss until well combined. Spoon the pasta into bowls, top with a little more parmesan and olive oil, and serve at once. Sophie Wyburd is the author of Tucking In: A Very Comforting Cookbook, published by Ebury Press at £22. To order a copy for £19.80, visit
Telegraph
03-07-2025
- General
- Telegraph
Handmade ricotta ravioli
Rolling and shaping fresh ravioli takes some time but it's an enjoyable activity and the end results are well worth the effort. Pistachio pesto is particularly delicious but you can use any sauce you wish or simply toss the ravioli with flavoured butter or some good olive oil and a sprinkle of Parmesan. Plus resting time Ingredients 300g 00 pasta flour, plus extra for dusting 3 eggs, preferably golden yolks 1 x 250g tub ricotta 40g Parmesan, finely grated 4 tbsp finely chopped chives or spring onion Zest and juice of 1 lemon For the pesto 100g pistachio kernels Leaves from a 50g bunch basil 50g Parmesan, grated 1 garlic clove, finely chopped 100ml olive oil Method Step Place 300g 00 pasta flour in a large bowl then make a well in the centre. Crack in 3 eggs and, using a fork, gradually incorporate the eggs into the flour to make a firm dough (alternatively, use a food processor). Tip out onto the work surface and knead for 10-15 minutes until smooth and silky-textured. Cover and leave to rest for 30 minutes. Step Meanwhile, make the filling: drain any liquid from the 250g tub of ricotta and place the cheese in a bowl. Add 40g finely grated Parmesan, 4 tbsp finely chopped chives or spring onion, zest of 1 lemon (keep the juice for serving) and plenty of seasoning, and mix well together. Step Next, make the pesto. Lightly toast 100g pistachio kernels in a frying pan until golden then tip onto a plate and leave to cool. Using either a pestle and mortar or a small food processor, grind together 50g basil leaves, 50g grated Parmesan and 1 finely chopped garlic clove, then gradually work in the nuts and 100ml olive oil to make a creamy paste. Season to taste. Step Cut the pasta dough into four pieces so it's easier to work with. Pat the dough out to a thickness of around 1cm then, starting with the widest setting, run one piece of dough through the pasta machine (keep the rest covered to prevent drying out). Repeatedly pass the dough through the machine, working down to the thinnest setting. Dust the machine and the work surface with semolina or flour as you go to prevent sticking or tearing. Step Cut one sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand or fingertips to press the pasta together around the fillings to seal while aiming to ensure there's no trapped air. Step Stamp out the ravioli using a 5cm cutter (a cookie cutter is fine) or cut into squares with a sharp knife. Lay out in a single layer, on trays or cotton tea towels dusted with semolina or flour, repeating and re-rolling the trimmings to make 20-24 ravioli.
Telegraph
01-07-2025
- General
- Telegraph
Mortadella ciabatta sandwiches with walnut pesto
This sandwich is a great way to enjoy brilliant ingredients – get the best mortadella and mozzarella you can afford. I like to have a bit of texture rather than a smooth paste for the pesto. Overview Prep time 20 mins Cook time 5 mins Serves 4 Ingredients For the walnut pesto ½ garlic clove large bunch of basil, roughly chopped handful of walnuts (roughly 50g), chopped generous handful of grated Parmesan (roughly 30g) 40-50ml olive oil For the sandwiches 4 ciabatta rolls olive oil, for brushing 4 x 125g balls of buffalo mozzarella, sliced 4-6 slices of mortadella per roll, depending on the size of the mortadella (I like a variety from The Ham & Cheese Co)
New York Times
23-06-2025
- General
- New York Times
My One-Pan Zucchini-Pesto Orzo Is Supremely Summery
No condiment says summer quite like pesto. Homemade or store-bought, the herby, garlicky sauce adds a sunny sparkle to pasta dishes, tomato salads, pizzas, grilled chicken and fish — pretty much anything that could use pungency and color. It's such a crowd pleaser that even small children who balk at strong flavors or absolutely anything green will happily scarf something down if it's covered in pesto. So let's get the pesto party started with my recipe for one-pan zucchini-pesto orzo. Topped with cherry tomatoes and served warm or at room temperature, this vibrant dish is giving big-pasta-salad energy, making it ideal for a potluck or picnic. Plus, it's a snap to throw together: Brown the zucchini in a skillet with red-pepper flakes, then stir the orzo and broth into the same pan so everything finishes cooking together. Add marinated tomatoes and mozzarella at the end along with the pesto and plenty of basil's cooler cousin, fresh mint. Presto! Make it for dinner tonight, then keep it on repeat all summer long. Featured Recipe View Recipe → Crunchy tortilla fried-chicken cutlets: Rick Martínez's take on chicken Milanese features corn masa flour and crushed tortilla chips for an irresistible salty-crisp crust. He serves the cutlets with an easy homemade tomato salsa seasoned with dried chiles de árbol, but store-bought salsa will work just as well. Soy butter fish and peas: Use any white, flaky fish (like hake, cod or halibut) to make Andy Baraghani's light, summery dish. Lay the fillets in a skillet over a savory mix of soy sauce, butter and rice vinegar, top with crisp snow peas or snap peas, then gently steam. It's a fresh and speedy one-pan wonder. Want all of The Times? Subscribe.
Irish Times
21-06-2025
- General
- Irish Times
Bucatini with fennel, capers and pine nuts
Serves : 2 Course : Dinner Cooking Time : 15 mins Prep Time : 10 mins Ingredients For the pesto: 2tbs toasted pine nuts 2tbs capers 20g grated Parmesan, plus extra for garnish 1tbs olive oil For the pasta: 160g bucatini pasta 1 small fennel bulb 2tbs olive oil 2tsp fennel seeds, crushed Sea salt and black pepper Juice of half a lemon Zest of half a lemon Start by making the pesto. Place the toasted pine nuts, capers, Parmesan and olive oil in a blender and blend to a rough paste, then set aside. Bring a large pot of heavily salted water to the boil and add the bucatini. Cook for eight to 10 minutes until just cooked, then strain, keeping some of the pasta water to use for the sauce. When the pasta goes into the water, place a nonstick pan on a medium heat. Pick some of the green fennel fronds off the top of the fennel bulb to be kept for garnish. Remove any wilted outer part, slice lengthways into quarters and remove the core, then dice evenly. Add the olive oil to the pan along with the diced fennel, crushed fennel seeds and a pinch of salt and pepper. Cook on a medium heat for five to six minutes, stirring occasionally, until the fennel is caramelising. At this stage the pasta should be cooked. Add a ladle of pasta water to the pan and bring to a simmer. Then add the strained bucatini and two tablespoons of the pine nut and caper pesto to the pan and toss it through the sauce. Heat it through for one minute. Remove the pan from the heat and finish with some lemon juice and lemon zest. Serve with some more grated Parmesan and black pepper, and garnish with some of the reserved chopped fennel fronds.
