Best Bucatini With Almond Pesto Recipes

Bucatini With Pesto and Shrimp image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
2 cups drained canned San Marzano tomatoes (about 8 tomatoes)
2 cups packed fresh basil leaves
2 cups packed fresh mint leaves
1/2 cup sliced almonds, lightly toasted
2 cloves garlic
1 teaspoon finely grated orange zest
1/3 cup extra-virgin olive oil, plus more for frying and drizzling
1 pound bucatini or spaghetti
1/2 cup instant flour (such as Wondra)
1 pound extra-large shrimp, peeled and deveined, halved lengthwise
1/2 cup grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.

Bucatini Alla Lipari (Bucatini With Nut Pesto and Tomato Sauce image

Provided by Kumquat the Cats fr

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 -2 teaspoon olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
3 -4 cups tomatoes with juice (canned, whole, peeled, 24-32 ounces)
salt and pepper
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
2 tablespoons extra virgin olive oil
1 1/2 cups mixed nuts (whole nuts, such as pine nuts, walnuts, pistachios and hazelnuts)
3 -4 fresh mint leaves
pepper
salt
1 lb pasta (bucatini or other pasta)
mint leaf, for garnish
pecorino cheese

Steps:

For tomato sauce: Heat oil and saute onion until translucent.
Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon.
Season with salt and pepper to taste.
Simmer uncovered until most of the juices have evaporated, 20-30 minutes.
For pesto: In a food processor or blender, combine garlic, hot pepper flakes, olive oil, nuts and mint.
Pulse to make a coarse paste.
Season with black pepper to taste and set aside.
For pasta: Bring a large pot of lightly salted water to boil.
Add bucatini and cook until al dente (or according to package directions).
Set aside 1/2 cup pasta water and drain pasta.
Return pasta to the pot and add pesto and tomato sauce.
Toss well to coat, adding reserved water as needed to thin sauce.
Garnish with fresh mint and serve with pecorino cheese passed separately.

Nutrition Facts : Calories 844, Fat 36.3, SaturatedFat 5, Sodium 609.9, Carbohydrate 108.9, Fiber 10.7, Sugar 11.1, Protein 25.6

Bucatini With Walnut-Parsley Pesto image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 8

1 cup walnuts
6 pickled Calabrian chiles or 1 Fresno chile with seeds
1 small garlic clove, finely grated
1 1/2 ounces Parmesan, finely grated (about 1 1/2 cups)
1/3 cup olive oil
1 cup chopped fresh parsley, plus more
Kosher salt, freshly ground pepper
3/4 pound bucatini or spaghetti

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
Do Ahead
Pesto can be made 2 days ahead. Cover and chill.