Red and Green Pesto Pasta
Red and Green Pesto Pasta

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, red and green pesto pasta. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

This may be the easiest and most delicious homemade pasta recipe in my current arsenal. I know we are all familiar with classic green pesto, but have you ever heard of RED PESTO? Red chilies and pistachios instead of pine nuts add pizazz to pesto over pasta with shrimp simmered in a wine and lemon sauce. While the pasta is working, in a large nonstick skillet, heat a drizzle of EVOO over medium-high heat.

Red and Green Pesto Pasta is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Red and Green Pesto Pasta is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook red and green pesto pasta using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Red and Green Pesto Pasta:
  1. Take 100 g Plain Flour (+ extra)
  2. Prepare 1 Medium Egg
  3. Take 1/2 tsp Salt
  4. Get 1 tsp Green Pesto
  5. Prepare 1 tsp Red Pesto

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. Add additional salt & pepper at this stage, if required. Transfer the drained pasta to the skillet with the mushrooms (kept over low heat) and add reserved pasta water, pesto and cheese.

Instructions to make Red and Green Pesto Pasta:
  1. In a large bowl, weigh out the flour, add the salt and make a well.
  2. Crack the whole egg in to a cup and mix with a fork.
  3. Dust your hands with some of the flour and then pour the egg in to the well of the flour.
  4. Now bringing in the flour from the edges start to combine with the egg. At this point the dough will still be quite dry… Don't worry!!
  5. Take 2 smaller bowls and put a teaspoon of each pesto in to them.
  6. Divide the dough roughly in to 2 and add each half to the pesto bowls.
  7. Now one at a time - and washing your hands in between! - knead the pesto in to the dough. The dough now will be quite wet!
  8. Add another teaspoon of Plain Flour to each bowl and knead until you have a nice firm pasta dough.
  9. This can now be left in the fridge until required for rolling and cooking. - The dough can be easily rolled using a pasta machine or even just a good old fashioned rolling pin, making sure surfaces are well floured of course!
  10. Roll in to whatever you want, whether it's Tagliatelle, Pappardelle or Lasagne sheets! Cook in boiling salted water for around 2 minutes depending on your preference!

Add additional salt & pepper at this stage, if required. Transfer the drained pasta to the skillet with the mushrooms (kept over low heat) and add reserved pasta water, pesto and cheese. Serve warm or at room temperature. Let's talk less about the pasta and more about the pesto - after all that's what makes this red pesto pasta special :-) Pesto has as interestingly long history - in various guises it can trace its roots back to the Ancient Roman age. The word pesto comes from the original Genoesepestâ, and it means to pound or crush.

So that is going to wrap it up with this exceptional food red and green pesto pasta recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!