Do you put pesto on pasta before or after cooking?

Y ou never want to cook pesto , so always add it after the pasta is cooked.

What pasta goes with pesto?

If pesto is the only sauce ingredient - no chicken or vegetables - then I recommend using a more delicate pasta than recommended for this recipe. You’ll also want one that will grab onto the oil in the pesto. I would use angel hair or spaghetti.

How much pesto should you add to pasta?

As listed in this recipe, 3/4 cup of pesto with 1 pound of pasta (uncooked) is the perfect ratio.

What meats pair well with pesto?

I love chicken with pesto, as you can see in this recipe. However, it’s actually good on virtually all meat - steaks, pork, lamb. I even like it on fish!

Pesto Chicken Veggie Pasta Recipe - A Well-Seasoned Kitchen®

Name: Chicken Pesto Pasta with Veggies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Quick and easy
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium red bell pepper; 1 medium yellow bell pepper; 1 thinly sliced yellow onion; 1/2 pound asparagus, trimmed; 3 1/2 cups chopped, cooked chicken (can use poached, sautéed, grilled or roasted); 4 teaspoons chopped sun-dried tomatoes (packed in oil), drained; 3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided – see Note; 6 tablespoons freshly grated Parmesan cheese, divided; 1 pound linguine, tagliatelle or pappardelle

Description

Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it’s super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.

Ingredients

Scale

1 tablespoon extra virgin olive oil
1 medium red bell pepper
1 medium yellow bell pepper
1 thinly sliced yellow onion
1/2 pound asparagus, trimmed
3 1/2 cups chopped, cooked chicken (can use poached, sautéed, grilled or roasted)
4 teaspoons chopped sun-dried tomatoes (packed in oil), drained
3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided – see Note
6 tablespoons freshly grated Parmesan cheese, divided
1 pound linguine, tagliatelle or pappardelle

Instructions

Bring a large pot of salted water to a boil for the pasta.
In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
In a large skillet, heat the olive oil until hot and sauté the peppers, onions and asparagus over medium-high heat until softened but still crisp, about 10 minutes.
Transfer cooked vegetables to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
Once the water boils, cook the pasta in the boiling water until al dente (per package instructions). Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
Mound the cooked pasta on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.

Notes

Note on pesto: if you are short on time, use store bought. Just purchase the refrigerated kind if possible; the jarred stuff has little flavor (in my opinion).

Keywords: pesto, pasta, fresh ingredients