Red and Green Pesto Pasta
Red and Green Pesto Pasta

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, red and green pesto pasta. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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. 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.

Red and Green Pesto Pasta is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Red and Green Pesto Pasta is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have red and green pesto pasta using 5 ingredients and 10 steps. Here is how you cook it.

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

To warm up the pasta, boil the kettle, place the pasta into a sieve and pour boiling water over the sieve with pasta. 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.

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!

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. Serve warm or at room temperature. Once the pasta and pesto are mixed up in a big bowl, I'll add lots of other ingredients to add even more flavor to the salad.

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