PASTA, PESTO, AND PEAS
Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.
Provided by Ina Garten
Categories main-dish
Time 32m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
BOW TIE PASTA WITH BASIL PESTO RECIPE - (3.7/5)
Provided by peach106
Number Of Ingredients 7
Steps:
- Place the pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute more. Place pesto in bottom of a large serving bowl and stir in the pasta until well mixed. Serve with additional Parmesan cheese. NOTE: Using young basil leaves will result in a fresher flavor and a prettier green color. If you don't use all of the pesto, immediately refrigerate or freeze it with a thin layer of olive oil on top. Exposure to air will darken it significantly and affect the flavor.
BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
- Pesto:
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
- Yield: about 1 1/2 cups
SUN-DRIED TOMATO PESTO WITH BOW TIE PASTA RECIPE
This is a recipe that was in my Sunday newspaper and the American Profile by Kathy Dicharo of Bryan, TX. She says: "Where I work we have Food Day every other month when everyone brings a dish. This pasta dish is a simple recipe with just a few ingredients, but it is big on flavor. I use bowtie pasta because it looks so pretty but any kind of pasta can be used. This recipe is a favorite for all the workers!". It is true that this is DELICIOUS and very rich.The article said 12 servings and it is rich enough that 12 is possible but they would be very small servings. We 8 dinner-sized servings.
Provided by Sooz Cooks
Categories High Protein
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
- Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
- Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
TOMATO, BASIL, AND CAPER BOW TIE PASTA
I love this because 2 whole cups is a serving. What a great way to watch your weight. 315 calories is a serving.
Provided by seesko
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.
Nutrition Facts : Calories 247.2, Fat 9.7, SaturatedFat 1.6, Cholesterol 31.9, Sodium 641.3, Carbohydrate 34.5, Fiber 3.6, Sugar 4.7, Protein 7.1
BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES
This is a delicious summertime recipe. You can make the salad up to about 1 hour before you serve it. If the salad looks a little dry, add a little olive oil before serving.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
- Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
- This will make about 1 1/2 cups pesto.
- For the pasta, bring a large pot of salted water to boil.
- Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.
- Drain the pasta and run it under cold water just until it stops steaming.
- Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl.
- Stir in the pesto until the pasta is coated.
- Toss in the cherry tomatoes and the crumbled feta.
- Taste the salad and season it as you like with salt and pepper.
- You can make the salad up to about 1 hour before you serve it.
- If the salad looks a little dry, add some olive oil prior to serving.
Nutrition Facts : Calories 1078.2, Fat 68.8, SaturatedFat 15.6, Cholesterol 140.1, Sodium 637.5, Carbohydrate 89.1, Fiber 5.5, Sugar 5.7, Protein 29.4
BOW TIE PASTA WITH BACON PESTO
This was a stunning success. The resulting pesto was meatier than conventional recipes, but not heavy in the way a meat sauce is. And as it does with Parmesan, the herby tasta of the basil cuts through the fatty bacon. This pesto is delicious tossed with pasta, but it's also great smeared onto slices of sourdough bread, topped with tomato and a slab of fresh mozzarella, then briefly broiled.,
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, cook bacon until crisp, about 8 minutes. Use a slotted spoon to transfer bacon to paper towels and drain well. Let bacon cool slightly.
- Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water; then drain pasta, return to the pot and set aside.
- In a food processor, combine bacon, basil, pine nuts and garlic. Pulse until well chopped.
- Then with processor running, drizzle in olive oil until ingredients form a thick paste.
- Stop processor and scrape sides with a rubber spatula as needed. Season with salt and pepper, then pulse again to blend.
- Add pesto to pasta and toss well. Add just a bit ot the pasta cooking water and toss again. Serve topped with diced tomato.
Nutrition Facts : Calories 665.2, Fat 36.1, SaturatedFat 7.6, Cholesterol 23.1, Sodium 290.9, Carbohydrate 68.3, Fiber 4.5, Sugar 2.7, Protein 17.4
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- Cook the bowtie pasta according to package directions in a large pot of salted water. Drain the pasta and run it under cold water just until it cools slightly. Drain the pasta well.
- Transfer the pasta to a large serving bowl. Stir in the pesto and gently mix until the pasta is coated. Season with salt and pepper to taste (about 1/4 teaspoon each). Add the halved tomatoes and feta cheese. Toss to combine.
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