Pesto Recipes & Ideas

Pesto is more than just a sauce, it's a lifestyle. Our pestos are all homemade and crafted with only the finest ingredients. Available for purchase at our online store. www.themarketutah.com

Here are so great ways to enjoy our Pesto. 

Artichoke & Asparagus gnocchi

The Prep. 

1. Chop the asparagus into chunks. We like larger chunks but that is up to you. 

 

2. Grate the parmesan cheese. 

 

3. Gather the other ingredients for easy access.

 

How to Make

1. Fill a large pot with water, a pinch of salt and a little Olive Oil. Add the Asparagus to the pasta water while still cold, before you add the gnocchi. Gnocchi cooks quickly so it is best to give the asparagus time to catch up. 

 

3. Bring the water to a boil and add the gnocchi. Cook as specified by the gnocchi package. 

 

4. When gnocchi is done cooking, drain the pasta water but reserve 1 cup of the water for later. 

 

5. In a separate pan, heat up the pesto sauce and the artichokes. Bring to a light boil. 

 

6. Add the gnocchi and asparagus to the pesto, folding everything in gently. 

7. Add some of the reserved pasta water. Start with 1/4 cup and add slowly to get the desired thickness. 

 

8. Finish it off with fresh shaved parmesan. 

 

***If you want this dish to be creamier, substitute half and half or coconut milk for the pasta water***

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Ingredients

  • 1 jar of Sicilia Mia Asparagus Pesto

  • 1 jar of artichoke hearts

  • Fresh asparagus

  • Parmesan cheese

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Arugula Pesto & pinenuts Pappardelle

The Prep. 

1. Grate the parmesan cheese. 

 

2. Gather the other ingredients for easy access.

 

How to Make

1. Fill a large pot with water, a pinch of salt and a little Olive Oil. 

 

3. Bring the water to a boil and add the Pappardelle Noodles. Cook as specified.

 

4. When the pasta is done cooking, drain the pasta water but reserve 1 cup of the water for later. 

 

5. In a separate pan, add a little olive oil and lightly toast the pine nuts. Set aside. 

Using the pan from the pine nuts, heat up the pesto sauce and bring to a light boil. 

 

6. Add the pasta to the pesto, folding everything in gently. 

7. Add some of the reserved pasta water. Start with 1/4 cup and add slowly to get the desired thickness. 

 

8. Finish it off with fresh shaved parmesan and the toasted pine nuts.

 

9. We like to mix in fresh arugula sometimes at this stage for added flavor and crunch.  

 

***If you want this dish to be creamier, substitute half and half or coconut milk for the pasta water***

Close up Pesto jar with pinenuts.jpg

Ingredients

  • 1 jar of Sicilia Mia Arugula Pesto

  • Pine Nuts

  • Fresh Arugula

  • Parmesan cheese

Arugula pesto with cheese and jar horizontal.JPG

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