Pasta and pesto: a winning combo

MIDWEEK MAGIC: Basil pesto pasta — simply stir your favourite store-bought basil pesto dip or sauce (or your favourite homemade one if you have the time) through your choice of pasta for a hearty, easy midweek meal.

In the colder months, pasta is a welcome staple in most Kiwi households because it can both fill the whānau up and warm them up. And simply adding some of your favourite pesto to your pasta of choice can give it a real flavour boost . . .

Pesto and pasta make a delightfully easy and affordable, not to mention delicious, food combination. Use store-bought pesto or make your own. Add meat to your pesto and pasta dish or keep it vegetarian. Then, just add some of your favourite fresh herbs and/or spices — play around with the flavours.

Anyone can make a pesto pasta dish! Here are just a few ideas.

Basil Pesto Pasta

You can’t get any easier than this!

Take a tub of any kind of basil pesto (I use Mediterranean Basil Pesto Chunky Dip) and simply stir through hot pasta for an authentic and delicious mid-week meal.

You can also chop up a pre-cooked smoked chicken breast if you feel like bulking your pasta dish up for a heartier meal.

Add some fresh basil for an even stronger basil kick.

SERVES: 4.

COOKING TIME: 10-15 minutes roughly.

INGREDIENTS

1 x  tub of basil pesto

About 400g dried pasta (spaghetti or penne go well with pesto)

1 or 2 pre-cooked, smoked chicken breasts, cubed or sliced

Some fresh basil leaves, chopped (optional).

METHOD

1. Cook pasta al dente, according to the package instructions, in a large quantity of boiling, lightly salted water. Drain.

2. While the pasta is hot, stir through the Mediterranean Basil Pesto Chunky Dip to coat the pasta well and stir in the chopped smoked chicken cubes. Top with fresh basil leaves if you wish.

Serve immediately. Bon appetit.

Chicken Pasta in Creamy Pesto Sun-Dried Tomato Sauce

Now for something a bit more fancy! This creamy, chicken pesto pasta recipe is a restaurant-style meal, packed with flavour, yet ready in 30 minutes.

SERVES: 4

PREPARATION TIME: 10 minutes.

COOKING TIME: 20 minutes

INGREDIENTS

3-4 chicken breasts, boneless, skinless and cut into strips

¼ teaspoon red pepper flakes

½ teaspoon Italian seasoning

½ red onion

3 garlic cloves, minced

½ cup sun-dried tomatoes, drained of most oil, chopped (keep oil for cooking)

2 bell peppers (1 red, ½ yellow and ½ green)

½ cup basil pesto (store-bought or make your own)

½ cup heavy cream

½ cup chicken stock

Salt and freshly cracked black pepper

About 300g fettuccine or penne pasta

Fresh basil, chopped for garnish

Parmesan, for the garnish.

METHOD

1. Cook pasta al dente, according to the package instructions, in a large quantity of boiling, lightly salted water. Drain.

2. Heat 1 tablespoon of the drained tomato oil in a large non-stick skillet. Add chicken to the skillet and stir-fry for 5 minutes with Italian seasoning and crushed chili pepper, until cooked. Remove chicken from skillet and set aside.

3. In the meantime, prepare the sauce by combining the basil pesto, cream and chicken stock in a mixing cup or bowl; whisk until thoroughly combined and set aside.

4. Return the skillet to heat and stir in onion, garlic, and sun-dried tomato.

If the skillet is dry, add a little more oil from the sun-dried tomatoes jar.

Cook over medium-high heat for about 1 minute, or until just fragrant.

Add bell peppers and continue cooking until slightly cooked but still crisp.

5. Add the prepared pesto sauce to the skillet and bring to a simmer. Transfer chicken strips back to the skillet and cook for 2 to 3 minutes,  until heated through.

6. Stir in the cooked pasta and reheat it for 2 to 3 minutes.

7. Garnish the creamy pesto chicken pasta with parmesan cheese, freshly cracked black pepper, and chopped basil. Serve immediately and enjoy.