Marinara sauce is tasty, but it gets boring. We collected some of the best old-school pasta sauces to try when you want some ...

Pastaru Pastificio, 133 Mineola Blvd., Mineola, 646-871-0154, pastarupasta.com. Open Sunday to Thursday 11 a.m. to 9 p.m., ...

Toss the pasta, beans and potatoes together with 60g butter in the pan on a low heat, adding as much pesto as you’d like to coat, seasoning with salt and pepper if necessary.

Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot. 2.

Drain the pasta and in a large serving bowl toss with the pesto, diced potato and green beans. Scatter on the remaining 1/4 cup pine nuts and grate the remaining 1 ounce Parmigiano over the pasta.

More than just a recipe kit delivery service, Pasta Evangelists aims to elevate the UK’s everyday pasta experience with a weekly changing menu of 10 dishes with pasta varieties from 20 different ...

Drain into a colander, saving some of the cooking liquid. In a large bowl mix in half the 5 tbsp of the pesto with 4tbsp of the cooking liquid and incorporate the hot pasta, potatoes and green beans.

Serves 4 Ingredients 1 lb. pre-cooked spaghetti 40 fresh basil leaves, stems removed 10 oz. goat cheese 6 teaspoons pine nuts 1 cup extra virgin olive oil 8 cloves garlic, minced Salt to taste ...

Pour the pesto into a broad, medium-size mixing bowl. If it’s more than 20 minutes before serving, cover pesto with a thin film of mild olive oil to slow oxidation. 4.