PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
BACON & MUSHROOM PASTA
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
- Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
- Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.
Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.41 milligram of sodium
BACON AND MUSHROOM PENNE WITH SUN-DRIED TOMATO PESTO
This is a recipe that I found online. I have modified this recipe slightly by adding bacon, mushroom and sunflower seed. It works equaly well with chorizo instead of bacon. Sunflower seed is optional, it gives a bit of texture to the dish.
Provided by Iron Chef - Fat Cat
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
- Chop bacon, fry gently in a frying pan.
- Add mushrooms.
- Blend the sun-dried tomatoes and their oil, garlic, and basil in a food processor and blend until the tomatoes are finely chopped.
- Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta, mushrooms and bacon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
- Season the pasta, to taste, with salt and pepper and serve.
Nutrition Facts : Calories 559, Fat 20, SaturatedFat 5, Cholesterol 16.4, Sodium 421.7, Carbohydrate 84.5, Fiber 13.6, Sugar 0.5, Protein 16.9
SUN-DRIED TOMATO PESTO
Make and share this Sun-Dried Tomato Pesto recipe from Food.com.
Provided by Mirj2338
Categories Sauces
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
- (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
PENNE WITH SUN-DRIED TOMATO PESTO
Saw this on Everyday Italian, it looks soooo good and easy to make. Recipe from Giada De Laurentiis
Provided by Charlotte J
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
- Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.
- Transfer the tomato mixture to a large bowl.
- Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
- Season the pasta, to taste, with salt and pepper and serve.
Nutrition Facts : Calories 492.1, Fat 13.9, SaturatedFat 3.6, Cholesterol 11, Sodium 354.6, Carbohydrate 83.1, Fiber 13.1, Sugar 0.2, Protein 14.7
LEEK, BACON AND MUSHROOM CARBONARA (NO CREAM)
Adapted from a Jamie Oliver recipe, adding bacon and mushrooms. Original recipe used spaghetti, but I prefer fettuccini. It doesn't really matter what you use, it's still delicious!
Provided by Baz231
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the bacon into 1cm squares, and cut the mushrooms into 1.5 to 2 cm chunks. Trim, wash and finely slice the leeks, Peel and mince the garlic (or use 4 tsps. of pre-minced garlic from a jar). Pick the thyme leaves from the stalks, if using fresh. Trim, wash and finely slice the leeks.
- In a large casserole dish or saucepan, fry the bacon over medium/low heat with a 1/2 tablespoon of oil for a few minutes. Then turn the heat up to medium/high and add the rest of the oil (1 tblsp). Once the oil has heated, add the mushrooms and sauté for 5 minutes or so. Remove the bacon and mushrooms and set aside.
- Add the butter to the pan and when melted, add the leeks, garlic and thyme. Stir around, (wiping up any bits of bacon and mushroom stuck to the pan) and sauté for a few minutes. Add 400ml of hot water, cover, bring to boil and then turn the heat to low. Simmer gently for 30 mins, stirring occasionally to prevent sticking. (Add more water if it gets dry and sticks.).
- After 30 minutes of simmering the leeks, stir in the bacon and mushrooms, cover again and continue to simmer on low for another 10 mins while you cook the pasta, stirring occasionally to prevent sticking. (Remove the lid to reduce the mixture if it looks too wet, and add more water if it gets dry and sticks.).
- While the leek, bacon and mushrooms continue to simmer, cook the pasta in a large pan according to the packet instructions, then drain, reserving a half a cup or so of the starchy cooking water.
- Season the leeks, bacon and mushrooms with sea salt and cracked black pepper and toss the drained pasta into the pan with the leeks etc. Stir thoroughly and set aside for 2 minutes, off the heat, to cool slightly, while you grate the cheese and lightly beat the eggs in a large mug (if the pan's too hot, it'll scramble the eggs; get it right and it'll be smooth, silky and deliciously elegant).
- Stir the cheese into the beaten egg mixture and add a splash of reserved cooking water to loosen the mixture. Pour the mixture over the pasta, tossing vigorously (the egg will cook in the residual heat). Adjust the consistency with extra cooking water, if needed.
- Serve in bowls with extra parmesan (and cracked black pepper, if you like).
Nutrition Facts : Calories 205.9, Fat 14.1, SaturatedFat 5.9, Cholesterol 95.7, Sodium 621.7, Carbohydrate 7, Fiber 0.9, Sugar 2, Protein 13.5
SUN-DRIED TOMATO PESTO
Make and share this Sun-Dried Tomato Pesto recipe from Food.com.
Provided by TishT
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Everything goes into the food processor.
- Whirl till you have a thick, grainy sauce.
- Store in the refrigerater covered, or serve immediately: 1/4 cup for each serving.
- Pass some additional Parmesan for individual taste.
Nutrition Facts : Calories 476.6, Fat 38.5, SaturatedFat 6.1, Cholesterol 5.5, Sodium 731.9, Carbohydrate 33.6, Fiber 11.5, Sugar 14.1, Protein 11.5
PORTERHOUSE STEAKS WITH SUN-DRIED TOMATO PESTO
I love steak (esp on the grill)and am always on the look out for recipes. This comes off a BBQ/grilling website and is very good. The pesto adds a nice topping flavor to the grilled steaks. I have done these on the countertop grill and on the campfire also with no change.
Provided by LAURIE
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
- Put the nuts in a food processor.
- Add all the remaining pesto ingredients except the oil.
- Pulse to create a coarse cornmeal consistency.
- Slowly add the oil andpulse until it is incorporated.
- For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
- The finished pesto should have all the ingredients blended but not pureed.
- Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
- Lightly brush or spray each side with the oil.
- Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
- Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
- Serve each steak with a generous dollop of pesto on top.
Nutrition Facts : Calories 1088.7, Fat 86.9, SaturatedFat 27.6, Cholesterol 219.8, Sodium 1025.3, Carbohydrate 4.7, Fiber 1.4, Sugar 2.1, Protein 69.9
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