How much pesto for one pound of pasta?

Question

I just made fresh basil/spinach/garlic scape pesto. (I didn't have enough of any of them to make just one kind).
It came out to about a cup of pesto. I froze half of it and I'm keeping the other half for dinner this week.
How much should I mix in with a pound of pasta, pound of chicken, and some veggies?

Answer 1

With all that pasta AND the chicken & veggies, I would wager that you'll need the entire 1/2 cup.

Assuming you're combining everything, start with 1/4 cup and mix it fully into your bowl. If the pesto is too light to your taste, keep adding a tablespoon at a time. You can also "stretch" the pesto a bit by adding more olive oil.

If you don't think you'll have enough, cook the veggies and chicken separately and just add the pesto to the pasta. A lemon or herb chicken and lightly sautéed or grilled veggies would be great on the side.

Answer 2

So if I understand this correctly, you have a total of one (1) cup and you are freezing half, your left if one half a cup of pesto, you are making pasta with chicken or veggies, trust me, you can use your 1/2 cup of pesto in this dish and you will have none left over for the rest of the week. One half cup of pesto goes a very long way but unfortunately, in my opinion. this half cup will take you only through one recipe, and no further. If you are like me and have an abundance of herbs in your garden . you can start this pesto idea again tomorrow, with more fresh basil :)

Answer 3

Maybe it's just me, but I only use about 1/4 cup-my pesto is very flavorful.

Answer 4

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Yes, that sounds right. The list of ingredients states "1 pound cooked Italian sausage", i.e. the sausage is already cooked. I imagine the idea is to infuse the pasta with some of the taste of the Italian sausage, which usually has an aniseed flavour to it. It also allows the sausage to heat up. I've seen this technique before using asparagus.

Answer 5

When you cook sausage you can either boil it until its done, roast them in the oven (poke holes in the casing or they will explode.) or cook them in the sauce. I personally wouldn't boil sliced sausage. you could boil it in the casing, and then pat dry and transfer to a sautee pan to crisp up the skin (which is what I would do) Or with pesto sauce I would just roast them in a pan in the oven (350 until they are cooked through) and then slice and add to the pasta. I feel like if you boil them, they will be flavorless.