Spaghetti with Tomatoes, Capers, Mint & Parsley

This spaghetti with tomatoes, capers, herbs, and white wine was a quick summer recipe we threw together when on vacation in Greece. Find out how to make it.

Pasta Salad with Peas and Pesto

Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up.

Chicken with Spinach Tagliatelle and Parsley Pesto

Go green this St. Patrick's Day with a vibrant and flavorful parsley, pine nut, and Parmesan pesto tossed up with spinach pasta, pan-grilled chicken, and wilted baby spinach.

Pesto!

Homemade pesto will last for 3 days in the fridge, or months in the freezer. Toss through pasta and pasta salad, spread on toast, use as a dip, dollop on everything!

Pesto Pasta - with plenty of pesto sauce!

This is how to make a great pesto pasta that's slick with pesto sauce and not at all dry and gluey, without adding tons and tons of oil!

Arugula Pesto

The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto that's ready to top chicken, pasta—you name it!

Eat for Eight Bucks: Pumpkin Seed Pesto

Last week I finally got around to whipping up some pesto with pumpkin seeds, playing the part of pine nuts, and now I am smitten. I've tossed it with cold whole wheat couscous, twice I've stirred it into pasta, and I've eaten it by the spoonful while the baby begged for her fair share. With plain sliced tomatoes, pasta with pesto becomes a simple but filling celebration of summer.

Fresh Mint, Feta, and Pistachio Pesto

Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.

Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)

Pasta puttanesca is an easy weeknight spaghetti dish that packs an aromatic punch in its tomato sauce, thanks to garlic, anchovies, capers, and olives.

Jamie Oliver's Summer Tagliatelle With Parsley and Pine Nuts

Rather than blending all the ingredients into something homogeneous, Jamie calls for mincing the parsley by hand and bashing only half the pine nuts to a paste, then loosening it all with good olive oil.