PISTACHIO PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
ANGEL HAIR PASTA WITH TRAPANI-STYLE PESTO
Delicate angel hair pasta begs for an easy, elegant sauce. This one is a rustic tomato version of pesto, made quickly in a large bowl with grated fresh, in-season tomatoes, ground almonds instead of pine nuts, and a mix of fresh parsley and basil. Bring it all together with freshly grated Parmesan and olive oil for a light and lively meal that's a perfect pair with chardonnay or pinot grigio.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Number Of Ingredients 11
Steps:
- 1. Set a pot of water for the pasta on high heat and bring to a boil. In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins. Toss the tomatoes together with the ground almonds, basil, parsley, and garlic. Stir in the Parmesan, olive oil, and lemon zest. Season with 1 teaspoon salt and pepper. Set aside 1 cup sauce.
- 2. When the water is boiling, cook the pasta according to package directions. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Add the pasta water.
- 3. Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional freshly grated Parmesan. Serve with crusty bread.
ANGEL HAIR PASTA WITH CHICKEN AND AVOCADO PESTO
Steps:
- Heat a large skillet over medium heat. Add enough olive oil to coat the skillet. Season the chicken breasts generously with salt and pepper. Cook until golden brown on one side, 8 to10 minutes; flip and cook until cooked through and no longer pink, about 5 minutes more. Transfer to a cutting board and slice into strips.
- Bring a large pot of water to a boil. Cook the pasta according to the package directions.
- Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste.
- Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Top with the sliced chicken. Serve immediately.
ANGEL HAIR PASTA WITH PESTO
Provided by Tyler Florence
Categories main-dish
Time 10m
Yield 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
- Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
ANGEL HAIR WITH FENNEL PESTO
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Provided by Monte Farber and Amy Zerner
Categories HarperCollins Pasta Vegetarian Fennel Tomato Currant White Wine Oregano Vegan Quick & Easy Dinner
Yield 4 servings as a main, 6 as a starter
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don't let the flakes burn.
- Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.
- Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.
- Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.
- When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it's just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a "halo" of garnish.
(RAW) ANGEL-HAIR ZUCCHINI "PASTA" WITH FRESH PESTO
This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.
Provided by MichiganVeggie
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
- Stack the strips and then slice them into thinner "noodles".
- Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
- Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
- Gently toss the zucchini and tomato mixture with just enough pesto to coat.
- Season with additional salt and pepper if desired.
- Garnish with pine nuts and basil leaves and serve.
Nutrition Facts : Calories 374.7, Fat 37.3, SaturatedFat 4.3, Sodium 744.3, Carbohydrate 9.4, Fiber 2.9, Sugar 5.7, Protein 5.5
ANGEL HAIR PASTA WITH CREAMY PESTO
Make and share this Angel Hair Pasta With Creamy Pesto recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- Arrange the pine nuts on a cookie sheet lined with foil and roast in oven for 7 to 8 minutes.
- In a food processor, mix roasted pine nuts with the next 6 ingredients to form a paste.
- Blend in water to achieve desired consistency.
- Meanwhile, cook pasta according to package directions; drain and keep warm.
- The sauce can be refrigerated in a tightly covered container or frozen before serving, if desired.
- Serve pasta with sauce.
Nutrition Facts : Calories 289.7, Fat 12.7, SaturatedFat 3.7, Cholesterol 14.7, Sodium 459.8, Carbohydrate 31.4, Fiber 2.2, Sugar 1.1, Protein 12.9
ANGEL HAIR PASTA WITH PESTO AND TOMATOES
Make and share this Angel Hair Pasta With Pesto and Tomatoes recipe from Food.com.
Provided by Melinda 2
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Angel Hair Pasta to pkg. directions and drain.
- In a large skillet heat olive oil.
- Saute onion and garlic. About 2 minutes.
- Add tomatoes and pesto. Add salt and pepper, continue to cook until hot.
- Add cooked pasta, Parmesean cheese, garlic salt and lemon pepper.
- Toss and Serve.
ANGEL HAIR PASTA WITH PROSCIUTTO AND PEAS
Make and share this Angel Hair Pasta with Prosciutto and Peas recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in skillet and saute procuitto and peas in it for 5 minutes.
- Turn cooked pasta into skillet and toss with the prosciutto and peas.
- Add cheese and serve, passing more cheese at the table and grating lots of pepper overtop.
Nutrition Facts : Calories 627.9, Fat 30.9, SaturatedFat 18.8, Cholesterol 79.7, Sodium 381.2, Carbohydrate 69.3, Fiber 4.6, Sugar 3.7, Protein 18.1
ANGEL HAIR PESTO
Add crusty bread and a salad to this easy pasta dish to make a complete meal in mere minutes. "The creamy sauce with fresh tomatoes and basil is a pleasant change from traditional tomato-based sauces," writes Irene Smoliga of Harrisburg, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, for pesto, in a blender, combine the oil, cream cheese, garlic and basil; cover and process until smooth., Drain the pasta and transfer to a serving bowl. Top with tomatoes and pesto; sprinkle with mozzarella and Parmesan cheeses.
Nutrition Facts : Calories 499 calories, Fat 31g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
PESTO AND TOMATO ANGEL HAIR PASTA
Make and share this Pesto and Tomato Angel Hair Pasta recipe from Food.com.
Provided by Marie
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook angel hair pasta according to package directions.
- Turn on food processor and drop garlic down feed tube.
- Stop the processor and add basil, nuts, cheese and salt and pepper.
- Pulse until finely chopped, then with motor running, add oil gradually through tube until blended.
- Drain pasta and reserve some of cooking water.
- Toss pasta with the pesto, then add tomatoes.
- If mixture is too thick, add a little cooking water.
- Can be served hot or cold.
Nutrition Facts : Calories 942.7, Fat 53.6, SaturatedFat 8.6, Cholesterol 12.5, Sodium 657.4, Carbohydrate 93.7, Fiber 6.5, Sugar 5.3, Protein 24
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