Pesto Pasta Salad

Summer Pasta Salad Who is ready for summer? Both of my hands are raised. Our boys are currently working on our summer bucket list and they have come up with some fun ideas. It is going to be a busy summer, but I don’t mind being busy if it is all…

Summer Pasta Salad Who is ready for summer? Both of my hands are raised. Our boys are currently working on our summer bucket list and they have come up with some fun ideas. It is going to be a busy summer, but I don’t mind being busy if it is all fun. Of course, we…

The post Pesto Pasta Salad appeared first on Two Peas & Their Pod.

Pesto Chickpea Salad

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, […]

The post Pesto Chickpea Salad appeared first on Budget Bytes.

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, it’s so creamy and delicious, and you can eat it a number of ways. Everything about this chickpea salad is my style! 

Originally posted 12-5-2012, updated 6-3-2021.

Pesto Chickpea Salad in a bowl surrounded by crackers

How to Serve Pesto Chickpea Salad

This super simple chickpea salad can be enjoyed several ways. You can serve it as an appetizer with crackers for dipping, like in the photo above, it can be a side dish with dinner, or you can use it as a filling for a sandwich (toasted whole grain bread, a hearty bun, or in a wrap). …Or, if you’re like me, you’ll find yourself just digging into the bowl with a fork. ;)

What Kind of Pesto is Best?

There are a lot of different types of pesto on the market, offering a little something for everyone. If you’re looking for the most budget-friendly, ALDI makes a super affordable basil pesto that I use in a lot of recipes. Today I happened to be shopping at a different store, so I went with Filippo Berio Classic Pesto, which was still pretty affordable and it had a really incredible flavor. Barilla also makes a very affordable pesto. And since pesto is the main flavor in this recipe, you definitely want to go with a pesto that you know you like. 

How Long Does the Salad Keep?

This Pesto Chickpea Salad will stay good in the refrigerator for about four days, making it great for meal prep! 

Soak Your Onions for a Softer Flavor

If you’re sensitive to red onions, here’s a trick that will make life so much more enjoyable. Soak your sliced onions in cold water for about five minutes before adding them to your recipe. The water pulls out that super sharp flavor, leaving a nice mild hint of red onion that will flavor your dish without hurting your stomach. :)

side view of pesto chickpea salad in a bowl, surrounded by crackers

Pesto chickpea salad in a bowl surrounded by crackers

Pesto Chickpea Salad

This creamy and tangy Pesto Chickpea Salad is a quick and easy lunch. Enjoy with crackers, on a sandwich, or on top of a bed of greens.
Total Cost $3.14 recipe / $0.79 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 ¾ cup each
Calories 363kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.40
  • 1/4 cup basil pesto $1.30
  • 1 Tbsp lemon juice $0.06
  • 1/8 tsp freshly cracked pepper $0.01
  • 2 15oz. cans chickpeas $1.10
  • 1/4 cup red onion $0.10
  • 1/4 cup fresh parsley $0.17

Instructions

  • Stir together the mayonnaise, pesto, lemon juice, and pepper in a bowl.
  • Rinse and drain the chickpeas. Roughly chop the parsley. Finely dice the red onions (soak the red onions in cold water for 5 minutes for a milder onion flavor). Add the chickpeas, parsley, and onion to a large bowl.
  • Pour the dressing over the chickpeas, parsley, and onion. Stir to combine. Serve as is or slightly mash the chickpeas for a thicker consistency. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 363kcal | Carbohydrates: 37g | Protein: 12g | Fat: 19g | Sodium: 245mg | Fiber: 10g

Love chickpea salads? Check out my Scallion Herb Chickpea Salad

Pesto chickpea salad on a bun with greens

How to Make Pesto Chickpea Salad – Step By Step Photos

Creamy pesto dressing in a bowl being stirred
Start by making the creamy pesto dressing. In a bowl, stir together ¼ cup mayonnaise, ¼ cup basil pesto, 1 Tbsp lemon juice, and ⅛ tsp freshly cracked pepper. 

Chickpeas, parsley, and red onion in a bowl

Rinse and drain two 15oz. cans of chickpeas, then place them in a bowl. Roughly chop about 1/4 cup fresh parsley. Finely dice about ¼ cup red onion (soak for 5 minutes in cold water if you want a milder onion flavor). 

Dressing added to chickpeas in the bowl

Add the dressing and stir to combine. You can either serve the salad just like this, or…

Slightly mashed chickpea salad in the bowl

Or you can slightly mash the chickpeas in the bowl to make it hold together a little more like a potato salad. You can use a potato masher to do this, or just mash some of the beans with a fork against the side of the bowl.

Pesto chickpea salad in a bowl with a cracker dipped into the side

Serve immediately or refrigerate until ready to eat!

close up of pesto chickpea salad on a cracker

So much flavor, so little effort. ;)

The post Pesto Chickpea Salad appeared first on Budget Bytes.

Pesto & Sourdough Meet in These Twisty Knots

A leavened, enriched dough is the perfect starting point to get creative in the kitchen. Of course, baking the dough straight away without any embellishment would be delicious enough—think brioche!—but it’s also a foundation that can be taken in myriad…

A leavened, enriched dough is the perfect starting point to get creative in the kitchen. Of course, baking the dough straight away without any embellishment would be delicious enough—think brioche!—but it’s also a foundation that can be taken in myriad directions. I’ve folded, braided, cut, twisted, balled, laminated, and now knotted the basic dough, each yielding a completely different result. And the final shape isn’t simply an aesthetic affectation. It also serves to modify the final eating experience. In some cases, like with these savory pesto knots, it is a way to trap a delicious filling between layers of the tender, buttery dough.

Why twist and knot the dough?

When baking, the structure and shape of the treat is almost as important as the ingredients and process. Take, for example, a baguette, with its long and slender shape, compared to something like a boule, which is round and hefty. The smaller diameter of the former results in bread that bakes faster, as the oven’s heat penetrates through the dough in less time, resulting in a thin, crispy crust—the hallmark of a good baguette. Conversely, a round boule takes longer to bake due to its increased diameter and thickness, meaning the crust ends up thicker and heartier.

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Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

Are you ready for this? Because I wasn’t quite ready for how easy and delicious this meal was. When I sat down to eat my first bowl of these Pesto Chicken and Vegetables I was like, “Oh yes, I’m going to make this every single week.” It’s the perfect light, flavorful, and fast recipe for meal prep. And it’s just SO SIMPLE.

Pesto chicken and vegetables in a skillet

Vegetable Options

I used a summery mix of yellow squash, zucchini, red bell pepper, green beans, and red onion for this quick sauté, but there are a lot of options when it comes to the vegetables. Here are some other vegetables you could add:

  • Broccoli
  • Carrots
  • Grape tomatoes
  • Mushrooms
  • Fresh corn
  • Asparagus
  • Spinach

The key thing to keep in mind when using different vegetables is when to add them to the skillet. For this recipe you don’t want to fully cook the vegetables. They should be just tender-crisp. So, keeping that in mind, add sturdy vegetables first and tender vegetables later to make sure they don’t get overcooked.

Can I Substitute the Chicken?

Yes, there are options for that, too! I think shrimp would be absolutely awesome in this recipe, as would tofu. If using tofu, I would do a cornstarch coating and fry it separately (see the technique used in this recipe) before tossing it together with the vegetables and pesto at the end.

How to Serve Pesto Chicken and Vegetables

I ate this dish as-is, just a bowl of flavorful chicken and vegetables. But there are more options! You could eat this over a bowl of rice, stir in some cooked orzo or quinoa, or even add them to a bed of greens. Honestly, I would probably even add them to a flat bread and top with mozzarella as a sort of vegetable pizza!

How Long Does it Stay Good?

I got about four days out of my pesto chicken and vegetables, but this can vary depending on the conditions in your refrigerator, freshness of the ingredients, and how long you cook the vegetables. As I mentioned above, you want to barely cook the vegetables for this recipe. Just make them tender-crisp so they don’t get too wilted. Not only does this give them great texture and a fresh, bright flavor, but they last a little longer in the fridge, too.

side view of a bowl full of pesto chicken and vegetables
Easy pesto chicken and vegetables in a skillet with a spatula

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!
Total Cost $11.07 recipe / $2.72 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 369.33kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 zucchini $0.60
  • 1 yellow squash $0.50
  • 1/2 red onion $0.19
  • 1.3 lbs. boneless, skinless chicken breast $6.67
  • 2 Tbsp cooking oil $0.08
  • 1 cup frozen green beans $0.67
  • 1/3 cup pesto* $0.73
  • 1/8 tsp salt* $0.01
  • 1/8 tsp freshly cracked pepper* $0.01
  • 1 Tbsp grated Parmesan* $0.11

Instructions

  • Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
  • Cube the chicken breasts into ½-inch pieces.
  • Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).
  • Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
  • Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
  • Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
  • Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

Notes

*You may need more or less pesto, salt, pepper, or Parmesan depending on the volume of your vegetables and your personal taste. 

Nutrition

Serving: 1.5cups | Calories: 369.33kcal | Carbohydrates: 11.68g | Protein: 36.8g | Fat: 19.2g | Sodium: 423.15mg | Fiber: 3.43g
Pesto chicken and vegetables in glass meal prep containers lined up side by side

How to Make Pesto Chicken and Vegetables – Step by Step Photos

Chopped vegetables on a cutting board

Chop the vegetables first so they’re ready to go. Chop one red bell pepper, one yellow squash, one zucchini, slice ½ of one red onion and measure 1 cup frozen green beans. I like to do different shapes for the vegetables, but aim to keep them roughly the same size.

Cubed chicken breast on a cutting board

Cut 1.3 lbs. boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet, frozen green beans being poured in

Add 2 Tbsp cooking oil to a large skillet and heat over medium-high. Once very hot, add the cubed chicken and sauté just until the chicken is opaque (3-5 minutes – it will continue to cook as you add more vegetables). Next, add the frozen green beans and sauté for a couple of minutes more, or just until thawed.

Red bell pepper and red onion added to the skillet

Next add the bell pepper and red onion. Continue to sauté a couple of minutes more. If you see water pooling in the skillet, turn the heat up higher. The heat should be high enough that any moisture released by the vegetables evaporates quickly.

zucchini and yellow squash added to the skillet

Finally, add the yellow squash and zucchini to the skillet. Sauté just a couple of minutes more, or just until the raw edge is taken off the squash.

Pesto being added to the skillet

Turn the heat off. Add about ⅓ cup pesto to the skillet and stir until everything is coated.

Finished pesto chicken and vegetables

Give the vegetables a taste and add salt, pepper, or more pesto if needed (I added a pinch of each).

pesto chicken and vegetables in a bowl topped with a pinch of parmesan

Top with a light sprinkle of Parmesan just before serving.

Three glass meal prep containers full of pesto chicken and vegetables

Perfect for meal prep!!

The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

Creamy Pesto Mac with Spinach

I bought a little jar of pesto recently and have been having fun finding ways to add it to everyday recipes. Yesterday I noticed a half bag of macaroni that had been sitting in my pantry for a few months and I just knew it was begging for the pesto treatment. So, I whipped up a quick […]

The post Creamy Pesto Mac with Spinach appeared first on Budget Bytes.

I bought a little jar of pesto recently and have been having fun finding ways to add it to everyday recipes. Yesterday I noticed a half bag of macaroni that had been sitting in my pantry for a few months and I just knew it was begging for the pesto treatment. So, I whipped up a quick béchamel sauce, stirred in some grated Parmesan, and a good dollop of pesto. I poured the luxurious sauce over my cooked macaroni then aded couple handfuls of thawed frozen spinach (because I’m all about balance), and had myself the most delicious and creamy pesto mac and cheese.

Originally posted 3-8-2016, updated 4-26-2021.

Close up overhead view of a bowl of creamy pesto mac with spinach, fork in the center

What Kind of Pesto is Best?

I used a simple basil pesto, but the wonderful thing about this recipe is that it is very flexible. You could do a homemade Kale Pesto, you could do a sun-dried tomato pesto, or practically any flavor pesto that you’d like. 

How to Use Leftover Pesto

Pesto is definitely an expensive ingredient, but it’s so potent that you really don’t need a lot to add big flavor to your recipes. The little jar I bought contains about 3/4 cup pesto and costs $3.99. I usually only use about ¼ cup at a time in a recipe, so there is always some leftover. Here are some other recipes that use pesto:

If you can’t find uses for your leftovers immediately, pesto can be frozen. A lot of people like to spoon it into ice cube trays so they can grab a couple tablespoons at a time to toss into recipes like pasta, salad dressings, and other sauces.

What Else Can I Add to Pesto Mac and Cheese?

You can really take this recipe so many different directions! Try adding a handful of sun dried tomatoes, or maybe some chopped up rotisserie chicken. Or try topping it with some crumbled feta, bacon bits, or some buttered breadcrumbs!

Close up of a spoonful of creamy pesto mac with the pot in the background

Close up side view of a bowl of creamy pesto mac with spinach

Creamy Pesto Mac and Cheese with Spinach

A simple creamy sauce infused with basil pesto makes this Creamy Pesto Mac and Cheese with spinach the ultimate comfort food WITH a dose of vegetables!
Total Cost $4.05 reicpe / $0.68 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (1 cup each)
Calories 333.58kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cups uncooked macaroni $0.50
  • 2 Tbsp butter $0.22
  • 2 Tbsp all-purpose flour $0.02
  • 2 cups whole milk $0.60
  • 1/2 cup grated Parmesan $0.53
  • 1/4 cup basil pesto $1.33
  • 1/2 tsp salt $0.02
  • Freshly cracked pepper $0.03
  • 1/2 lb. frozen spinach $0.80

Instructions

  • Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni. Boil for 7-10 minutes, or until tender. Drain the macaroni in a colander.
  • While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
  • Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
  • Whisk the Parmesan and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
  • Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.

Video

Nutrition

Serving: 1cup | Calories: 333.58kcal | Carbohydrates: 39.75g | Protein: 12.33g | Fat: 14.08g | Sodium: 665.92mg | Fiber: 2.75g

Close up side view of a bowl of creamy pesto mac with spinach

How to Make Pesto Mac and Cheese – Step by Step Photos

Macaroni being poured into a pot of boiling water

Bring a large pot of water to a boil for the macaroni. Once boiling, add two cups of macaroni and continue to boil until tender but not mushy. Drain the pasta in a colander.

Thawed spinach in a bowl

While the macaroni is boiling, thaw 1/2 lb. spinach and then squeeze out some of the excess water. It doesn’t have to be bone-dry, just make sure it’s not sopping wet.

Butter and flour being whisked in a sauce pot

Place 2 Tbsp butter and 2 Tbsp flour into a small sauce pot. Heat them over a medium flame while whisking. Once bubbling, continue to stir and cook for about a minute. This mixture is called a roux (this is a blonde roux, in particular) and is used to thicken the sauce. Cooking it for a minute or so slightly toasts the flour so that you don’t have that raw paste-like flavor to your sauce.

Milk being poured into the sauce pot with the roux

Whisk in two cups of whole milk. Let the mixture come to a simmer, whisking occasionally to make sure the milk doesn’t scorch on the bottom.

Thickened white sauce on the back of a spoon

Once the milk starts simmering, that’s when the roux magic happens. The milk will thicken slightly. It won’t be as thick as a cheese sauce at this point, but it should have noticeably more body. Turn the heat off.

Grated Parmesan being added to the sauce pot

Whisk in 1/2 cup grated Parmesan. The cheese will help thicken the sauce even more. 

A measuring cup full of basil pesto held over the sauce pot

Then whisk in 1/4 cup basil pesto.

Salt and pepper added to the creamy pesto sauce

Finally, season the sauce with salt and freshly cracked pepper. You want the sauce to be pretty heavily seasoned because it will taste less concentrated once the pasta and spinach are stirred in. I used 1/2 tsp salt and about 5-10 cranks of a pepper mill.

Creamy pesto sauce and spinach added to the pot with the cooked macaroni

Return the cooked and drained pasta to the large pot it was cooked in, add the thawed and squeezed spinach, then pour the creamy sauce over top.

Finished creamy pesto mac in a pot with a large spoon

Then stir all that creamy pesto goodness together. Oh my.

Overhead view of a bowl full of creamy pesto mac with spinach, a fork in the center

I’ll just say it one more time, then leave it there… Creamy Pesto Mac and Cheese with Spinach–OH MY.

Creamy Pesto Mac with Spinach - BudgetBytes.com

The post Creamy Pesto Mac with Spinach appeared first on Budget Bytes.

What Is Garlic Mustard? (It’s Not Garlic Mixed With Mustard)

Every month, Melina Hammer, Food52’s very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.

Now that it’s early spring, I am overjoyed to discover tender garlic mustard, one of the first wild ingredien…

Every month, Melina Hammer, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.


Now that it’s early spring, I am overjoyed to discover tender garlic mustard, one of the first wild ingredients to sprout from the still-dormant upstate New York landscape.

Read More >>

Radish Leaf Pesto

Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best. I’m the kind of person who finds a 1-inch (3cm)…

Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best.

I’m the kind of person who finds a 1-inch (3cm) cube of pesto lurking in the back of the freezer, then goes out and spend time at the market shopping for the vegetables, then comes home to wash and chop them up, while the beans are soaking to make soupe au pistou. Then I realize I forgot to buy more basil because I only have a little cube of pesto (or more accurately, pistou) and it’s not enough, so I head back out to buy more basil, cooling my heels in line behind madame, who is requesting that the vendor show her each oignon and carotte for careful examination before she buys it. When all is said and done, and the soup has been served that evening, I find myself with a little bit of leftover pesto when all is said and done, which goes back into the freezer. And the cycle begins again.

Continue Reading Radish Leaf Pesto...

Pesto Shrimp Pasta

I’ve been experimenting with shrimp a lot lately. Yes, it can be a little on the expensive side, but if you pair it whith an inexpensive ingredient like pasta, you can really stretch that dollar and work it into an affordable meal. This Pesto Shrimp Pasta is an incredibly easy (and FAST) recipe that will […]

The post Pesto Shrimp Pasta appeared first on Budget Bytes.

I’ve been experimenting with shrimp a lot lately. Yes, it can be a little on the expensive side, but if you pair it whith an inexpensive ingredient like pasta, you can really stretch that dollar and work it into an affordable meal. This Pesto Shrimp Pasta is an incredibly easy (and FAST) recipe that will make you feel like you’re eating a restaurant quality meal at home. So even if shrimp is just a once in a while special occasion splurge, you’ll still be saving a TON by making this splurge at home instead of having it at a restaurant!

Originally posted 12-28-2010, updated 8-27-2020.

Overhead view of a bowl full of pesto shrimp pasta with a black fork in the middle

This recipe was originally posted in 2010. When updating this recipe I made only minor changes to the recipe yield, ingredient quantities, and preparation method. If you prefer the old recipe, you can reach out to us at support@budgetbytes.com and we can send you a pdf of the old version.

What Kind of Shrimp is Best for Pesto Shrimp Pasta

A smaller sized shrimp works best for this recipe so you get more shrimp pieces throughout the pasta. If you check your package of shrimp you’ll see a number range specifying the number of shrimp per pound. The higher the number, the smaller the shrimp (more shrimp per pound). The shrimp I used were 41-60 size, or 41-60 shrimp per pound.

You can purchase your shrimp with or without the shell and tail, but you’ll want to remove the shell and tail before cooking. You can leave the tail on, but I find that tail-on shrimp is more difficult to eat in a dish like pasta because you have to stop and remove the tail with every bite.

This recipe is written for raw (frozen or fresh) shrimp, but you can use pre-cooked shrimp if that’s what you have available. To use pre-cooked shrimp, simply add them into the pasta at the end.

How to Thaw Frozen Shrimp

If you know you’ll be making this recipe a head of time, you can transfer your shrimp from the freezer to the refrigerator to thaw overnight. If you didn’t plan ahead, don’t worry! Shrimp thaws very quickly under running water. I just place my shrimp in a colander and run cool water over the shrimp for a few minutes until it has thawed. Once thawed and peeled, make sure to dab the shrimp dry with paper towel.

Can I Substitute the Shrimp?

If you’re not into shrimp, this recipe would also be good using diced chicken, sea scallops, or even chopped artichoke hearts! 

Tips for Cooking Shrimp

Shrimp can be intimidating for people who have never cooked it before, but I promise it’s very easy! The trick is that shrimp cooks very quickly and if you continue to cook it longer than necessary, the proteins will continue to contract leaving you with tough, rubbery shrimp. So watch your shrimp closely and remove them from the skillet just as soon as they turn pink and opaque. It only takes a few minutes (depending on the shrimp’s size and the heat level under the skillet)!

What Kind of Pesto to Use

Pesto is another ingredient that can be pricy if you don’t shop around. I used pesto from ALDI, which is very affordable, but if you don’t have an ALDI store near you check to see if your grocery store has their own store brand, or look for Classico or Barilla brand pesto, which usually tends to be a bit more affordable. I used basil pesto for this pasta, but I bet it would also be great with other flavors!

Overhead view of the skillet full of pesto shrimp pasta

 
Overhead view of a bowl full of pesto shrimp pasta with a black fork in the center

Pesto Shrimp Pasta

This Pesto Shrimp Pasta is a restaurant quality meal that you can make in under 30 minutes! The perfect quick weeknight meal.
Total Cost $8.07 recipe / $2.02 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 446.23kcal
Author Beth - Budget Bytes

Ingredients

  • 12 oz. shrimp, peeled and deveined $4.99
  • 8 oz. angel hair pasta $0.53
  • 2 Tbsp olive oil, divided $0.24
  • 2 cloves garlic, minced $0.16
  • 1 pint grape tomatoes $1.49
  • 1/4 cup basil pesto $0.55
  • 1 Tbsp grated Parmesan $0.11

Instructions

  • If using frozen shrimp, place them in a colander and run cool water over top to thaw (this should only take a few minutes). Peel the shrimp and remove the tails. Pat the shrimp dry with a paper towel.
  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about seven minutes). Reserve about ½ cup of the starchy pasta water before draining the pasta in a colander.
  • While the pasta is cooking, prepare the rest of the dish. Heat 1 Tbsp olive oil in a large skillet. Once hot, add the prepared shrimp and sauté just until the shrimp turns pink and opaque (2-3 minutes). Remove the cooked shrimp to a clean bowl.
  • Add another tablespoon olive oil to the skillet and add the grape tomatoes and minced garlic. Continue to sauté over medium until the tomatoes begin to burst and release their juices. If the garlic begins to brown before the tomatoes have burst, add a couple tablespoons of water to the skillet to slow the browning.
  • Once the tomatoes have broken down in the skillet, add the cooked and drained pasta, ¼ cup pesto, and about half of the reserved pasta water. Stir to coat everything in the pesto, adding more of the pasta water if needed to loosen the pasta and spread the pesto over everything.
  • Finally, return the cooked shrimp to the skillet and stir to combine with the pasta. Top with grated Parmesan, then serve!

Nutrition

Serving: 1Serving | Calories: 446.23kcal | Carbohydrates: 49.3g | Protein: 26.4g | Fat: 15.58g | Sodium: 602.68mg | Fiber: 3.78g

Scroll down for the step by step photos!

Try These Other Budget-Friendly Shrimp Recipes:

Front view of a bowl full of pesto shrimp pasta with a fork twirling the pasta in the center

How to Make Pesto Shrimp Pasta – Step by Step Photos

Shrimp Package

This is the shrimp I used. 41-60 size (that means 41-60 shrimp per pound) and this is a 12oz. bag. To thaw the shrimp I placed them in a colander and ran cool water over them for a few minutes, or until they were thawed enough to peel and remove the tails. Once thawed, pat them dry with a paper towel to remove the excess water.

A measuring cup scooping out starchy pasta water from the pot

Bring a large pot of water to a boil for the pasta. Once boiling, add ½ lb. angel hair pasta to the pot and continue to boil until the pasta is tender (about 7 minutes). Reserve ½ cup of the starchy pasta water before draining in a colander. You can begin cooking the shrimp while the pasta boils.

Cooked shrimp in a skillet

Add a tablespoon of olive oil to a large skillet and heat over medium. Once the skillet and oil are hot, add the shrimp and sauté just until they are pink and opaque (2-3 minutes), then remove them from the skillet to a clean bowl. Make sure not to over cook them!

Grape tomatoes and garlic in the skillet

Add the second tablespoon of olive oil to the skillet along with the pint of grape tomatoes and 2 cloves of minced garlic. Sauté the garlic and tomatoes over medium heat until the tomatoes begin to burst and break down.

Cooked grape tomatoes

If the tomatoes are not very ripe they may take a while to burst, so if your garlic begins to brown before the tomatoes start releasing their juices, you can add a couple tablespoons of water to the skillet to prevent the garlic from browning. The juices from the tomatoes will create a sweet jam-like sauce on the bottom of the skillet.

Cooked pasta and pesto added to the skillet with tomatoes and garlic

Once the tomatoes are at least half way broken down, add the cooked and drained pasta, ¼ cup pesto, and about half of the reserved pasta water to the skillet. Stir to coat everything in the pesto, adding more of the starchy pasta water if needed to loosen things up and help the pesto spread.

Cooked shrimp added to the pasta

Finally, return the cooked shrimp back to the skillet and stir to combine with the pasta and pesto.

finished pesto shrimp pasta in the skillet

I like to add just a little (about 1 Tbsp) grated Parmesan on top, and you can add some chopped parsley for color if you’d like (it’s not necessary for the flavor).

Overhead view of a finished bowl of pesto shrimp pasta with a fork on the side

Enjoy! (A little extra freshly cracked pepper on top doesn’t hurt, and if you’re into spicy try adding a pinch of crushed red pepper!)

The post Pesto Shrimp Pasta appeared first on Budget Bytes.

Burrata with Tomatoes & Pesto

Serve Burrata with Tomatoes, Basil Pesto, and Garlic toasts at your next summer party! This simple summer appetizer is always a crowd pleaser! I love summer entertaining and Burrata with Tomatoes & Pesto with garlic toasts is one of my favorite app…

Serve Burrata with Tomatoes, Basil Pesto, and Garlic toasts at your next summer party! This simple summer appetizer is always a crowd pleaser! I love summer entertaining and Burrata with Tomatoes & Pesto with garlic toasts is one of my favorite appetizers to serve to friends and family. It is simple to put together and…

The post Burrata with Tomatoes & Pesto appeared first on Two Peas & Their Pod.

Pesto Salmon

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests. Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know! Use homemade pesto if you can…but purchased works This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know: Make a half recipe of our basil pesto. This way, you don’t […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.

Pesto salmon

Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know!

Use homemade pesto if you can…but purchased works

This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know:

  • Make a half recipe of our basil pesto. This way, you don’t need as much basil: just 1 cup of basil leaves.
  • You can use cashews or walnuts. Traditional pesto is made with pine nuts, but they can be expensive or hard to find. Using other nuts works too! Our favorite is cashew pesto, or try this walnut pesto.
  • Or, find the best quality purchased brand. Here’s the thing about storebought pesto: the quality varies widely. Some pestos taste flat and dull, some are overly salty. So experiment until you find one you love!

Tip for baked pesto salmon: brine it first!

Here’s a little trick we’ve used to great success. Brine your salmon before baking! What’s brining? Brining is letting your salmon sit in a brine solution before baking. This makes for perfectly moist salmon, and it helps the salmon come to room temperature which makes it cook more evenly. It also cuts down on the white stuff (see below). Even better: it doesn’t take any extra time! You can do it while the oven preheats. Here’s how to brine salmon:

  • Mix up a salt water solution. In a large dish, stir 4 cups of water with 3 tablespoons salt to make a salt water solution.
  • Place the fish in the water for 15 minutes. You can do this in the time it takes to preheat your oven: so there’s no time lost!

What’s the white stuff on cooked salmon?

What’s that gooey white stuff that sometimes appears on the surface of the fish after it’s cooked? Good news: it’s perfectly normal! The white stuff is coagulated protein that seeps to the surface while baking, called albumin. The amount of albumin varies greatly depending on the fish, so it’s not something you can control. (Read more here.) It’s safe to eat, but it does look less than appetizing on top of a beautiful fillet. Here are a few ways to reduce the albumin when you cook salmon:

  • Cook it at a lower temperature to cook it more gently (325 degrees Fahrenheit)
  • Brine the salmon in a salt and water solution before baking
Pesto salmon

How to garnish pesto salmon

The presentation is the fun part, right? This pesto salmon looks just lovely on a plate. Here’s what to know about the presentation:

  • Add the pesto after baking. This keeps it beautifully moist and bright green.
  • Add chopped and toasted pine nuts as a garnish. These look lovely, and they have a unique flavor. Make sure to toast the pine nuts before using them: it accentuates the flavor in a way where you’ll taste the difference.
  • Lemon zest adds brightness. Zest helps brighten the flavors; you’ll already have a lemon onhand if you make homemade pesto. If using storebought pesto, it can be a nice way to revive the flavors.

Buying sustainable salmon

Want to buy the most sustainable fish you can? Here are a few pointers when you’re looking at salmon at the grocery store:

  • Look for wild-caught fish if possible. Wild-caught fish is more sustainable than farmed.
  • Find US caught (if you’re in the US). 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
Pesto salmon

Sides to serve with pesto salmon

This pesto salmon makes an easy, healthy dinner recipe: great for weeknights in and when you’re entertaining guests! How to make it into a meal? Because you’ll have the oven occupied for the salmon, here are a few ideas for side dishes that are oven-free:

This pesto recipe is…

Gluten-free and pescatarian. For dairy free, use Vegan Pesto.

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Pesto salmon

Easy Pesto Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.


Ingredients

  • 4 (6-ounce) salmon fillets or a large 1 1/2 pound fillet, wild caught if possible
  • Olive oil, for brushing
  • 1/2 teaspoon kosher salt, plus more for brining
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons basil pesto (homemade preferable)
  • 1 tablespoon toasted and chopped pine nuts
  • A few grates of lemon zest, for garnish

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Brine the salmon: While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
  3. Bake: Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.
  4. Serve: When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Seafood

Keywords: Pesto salmon

More recipes with pesto

Got lots of basil? Let’s make everything pesto! Here are some of our favorite meals starring this bright green sauce:

  • Pesto Spaghetti or Pesto Cavatappi The trick to getting the creamiest pesto pasta evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.
  • Shrimp Pesto Pasta An impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
  • Pesto Cream Sauce This 5-minute pesto cream sauce is genius: just simmer pesto and cream until a thick sauce forms!
  • Easy Pesto Shrimp A dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
  • Pesto Aioli Full of incredible basil and Parmesan flavor! Use it for dipping fries or to slather on a burger or sandwich.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes