Easiest Way to Cook Appetizing Red and Green Pesto Pasta

Red and Green Pesto Pasta. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. This red pesto (the third in our Italian flag-hued pestos, after green and white) tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. The main difference between red and green pesto is sun-dried tomatoes – red has them, green does not.

Red and Green Pesto Pasta 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. Add the reserved pasta cooking water to the pot and stir to incorporate. You can cook Red and Green Pesto Pasta using 5 ingredients and 10 steps. Here is how you cook it.

Ingredients of Red and Green Pesto Pasta

  1. Prepare 100 g of Plain Flour (+ extra).
  2. It’s 1 of Medium Egg.
  3. It’s 1/2 tsp of Salt.
  4. Prepare 1 tsp of Green Pesto.
  5. Prepare 1 tsp of Red Pesto.

Add the cream and bring to a very low boil. 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.

Red and Green Pesto Pasta instructions

  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!.

Transfer into a serving bowl, sprinkle with toasted pine nuts and basil leaves. Toss with pesto, cheese and enough pasta water to moisten. Boil a large pot of water for the pasta. Heat the oil in a large non-stick skillet over medium heat. Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.

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