Pasta With Pesto
A vibrant pasta dish featuring fresh basil pesto, sautéed mushrooms, sun-dried tomatoes, and your choice of shrimp or chicken, perfect for quick, flavorful meals.
Ingredients
Instructions
- In a blender, blend fresh basil leaves without stems, Parmesan cheese, pine nuts, olive oil, and garlic to make a smooth sauce.
- Boil the pasta until al dente, then drain and set aside.
- Heat olive oil in a pan over medium heat.
- Add sliced mushrooms, rehydrated sun-dried tomatoes, and cooked shrimp or chicken to the pan.
- Saute until the vegetables are tender and the meat is heated through.
- Toss the cooked pasta with the sauce and the sautéed ingredients.
- Serve immediately.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or substituting half of the olive oil with Greek yogurt. If you like a bit of heat, add a pinch of red pepper flakes to the sautéed ingredients. Feel free to swap pine nuts with walnuts if you're looking for a more budget-friendly option. Ensure to blend the basil until smooth for the best texture in your pesto.
Serving Suggestions
Serve this dish with a side of garlic bread for a complete meal. A light salad with a tangy vinaigrette pairs nicely, balancing the richness of the pesto. For an elegant touch, consider garnishing with extra Parmesan and fresh basil. This pasta also pairs beautifully with shrimp Parmigiana for a delightful seafood twist.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of olive oil or a little water to the pasta to prevent it from drying out. Heat gently in a pan over low heat, stirring until warmed through for the best results.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Pesto contains roughly 1130 calories, with 22g protein, 72g carbohydrates, and 86g fat. It is an excellent source of vitamin D (79% of the Daily Value), protein (45% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 740mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought pesto instead of making my own?
Yes, store-bought pesto can save time, but homemade offers fresher flavors. If using store-bought, adjust the amount based on your taste preference, as some brands can be more potent than others.
How can I make this dish vegetarian?
Simply omit the shrimp or chicken and replace them with additional vegetables such as zucchini, bell peppers, or asparagus. You can also add chickpeas for a protein boost, making it a hearty vegetarian option.
What other proteins can I use in this recipe?
In addition to shrimp or chicken, you could use sautéed tofu for a vegetarian option, or try adding Italian sausage for a spicier flavor. Grilled salmon would also complement the dish beautifully, offering a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).