FETTUCCINE WITH CREAMY PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
LINGUINE WITH PESTO TRAPANESE
Provided by Amy Bloom
Number Of Ingredients 8
Steps:
- Sauté the almonds in a little olive oil until tan.
- Put basil, garlic, and salt in food processor and chop. Put aside.
- Put in almonds and pulse until size of orzo.
- Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
- Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
- Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.
PASTA ALLA TRAPANESE: TRAPANESE-STYLE PASTA
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- To make the sauce also called 'pesto alla trapanese': Put the tomatoes, garlic and basil in a large mortar. Add the extra-virgin olive oil, salt and use a pestle to crush the ingredients into a paste. If the pesto looks too dry, add more olive oil. Crush the ingredients until the pesto sauce is even in consistency. Alternatively, place the above ingredients in a food processor and puree.
- Heat up extra-virgin olive oil in a saucepan and fry the eggplant until golden.
- Place the fried eggplant on an absorbent paper towel to drain the excess oil. Season the eggplant, while hot, with salt. Follow the same procedure to fry up the potatoes. Place the spaghetti in a pot of boiling salted water. Stir initially to prevent the strands from sticking.
- Drain the spaghetti when it is 'al dente'. Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of the fried eggplant, potatoes, Pecorino cheese, and mix thoroughly. Transfer to a large serving bowl and top with the remaining eggplant, potatoes and Pecorino cheese. Serve immediately.
FETTUCCINE WITH TRAPANESE PESTO
Categories Food Processor Garlic Pasta Tomato Vegetarian Quick & Easy Parmesan Basil Almond Summer Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Purée garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground. Add quartered tomatoes and cheese to purée and process until mixture is fairly smooth. With motor running, add oil in a stream and blend until incorporated. Transfer pesto to a large bowl and stir in grape tomatoes.
- Cook fettuccine in a 6- to 8-quart pot of boiling salted water , uncovered, until just al dente. Drain pasta and toss with sauce. Serve immediately.
FETTUCCINE WITH PESTO SAUCE
This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.
Provided by Ginas Cucina
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
- With processor still on pour oil in through the tube in a steady stream till all the oil is used.
- Turn off processor.
- Cook fettuccine in salted boiling water to your taste.
- Drain pasta well.
- Add a some sauce to the pasta and mix pasta with the sauce.
- Serve pasta and add sauce to your liking.
Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9
PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)
Carmelita Caruana celebrates the tastes of Sicily with this delicious vegetarian summer pasta
Provided by Carmelita Caruana
Categories Dinner, Lunch, Pasta, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
- Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
- Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
- Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
- Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.
Nutrition Facts : Calories 616 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.42 milligram of sodium
More about "fettuccine with trapanese pesto food"
TRAPANESE PESTO PASTA — ZESTFUL KITCHEN
From zestfulkitchen.com
5/5 (2)Estimated Reading Time 2 mins
- Add tomatoes, basil, oregano (is using) garlic, salt, and pepper flakes; pulse until coarsely chopped, about 15 pulses.
- Cook pasta according to package directions. Reserve 1 cup cooking water then drain pasta and transfer to bowl with pesto.
PESTO ALLA TRAPANESE RECIPE - COLU HENRY - FOOD & WINE
From foodandwine.com
Cuisine SicilianTotal Time 25 minsCategory Dinner
- Bring a large pot of water and 1 tablespoon salt to a boil over high. Add the pasta, and cook according to package directions for al dente. Drain, reserving 1/2 cup of the cooking liquid.
- While pasta cooks, toast the almonds in a 12-inch skillet over medium, stirring occasionally to make sure they do not burn, about 3 minutes. Remove and set aside.
- In a food processor, combine the almonds, tomatoes, herbs, garlic, remaining 1 1/2 teaspoons salt, crushed red pepper, and black pepper; pulse until thoroughly combined. While pulsing, add the olive oil in a slow, steady stream until the mixture begins to emulsify. Continue pulsing until all of the oil has been added and the sauce forms a smooth paste. Transfer mixture to a large bowl, and fold in the pecorino.
- Add the pasta to the bowl with the pesto, and toss until coated, adding cooking liquid, 1 tablespoon at a time, to loosen up the sauce. Divide among bowls, and garnish with additional herbs and flaky salt, if you like.
PESTO ALLA TRAPANESE (SICILIAN PESTO WITH ALMONDS AND …
From seriouseats.com
5/5 (5)Total Time 30 minsCuisine ItalianCalories 512 per serving
BUSIATE PASTA WITH PESTO ALLA TRAPANESE - ITALIAN RECIPE …
From italianrecipebook.com
FETTUCCINE PESTO PASTA RECIPE (FETTUCCINE AL PESTO) - SIP …
From sipbitego.com
PESTO ALLA TRAPANESE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TRAPANESE PESTO PASTA & ZOODLES WITH SALMON
From eatingwell.com
BUSIATE PASTA WITH TRAPANESE PESTO FROM TRAPANI
From the-pasta-project.com
PESTO ALLA TRAPANESE (SICILIAN PESTO) - MANGIA BEDDA
From mangiabedda.com
PASTA WITH PESTO ALLA TRAPANESE , RAW TOMATOES AND BURRATA
From ricardocuisine.com
Servings 4Total Time 40 mins
SPAGHETTI AND PESTO TRAPANESE - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
PESTO ALLA TRAPANESE (SICILIAN PESTO) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
PESTO TRAPANESE: A FRESH, TASTY, SICILIAN PASTA SAUCE - LUCA'S ITALY
From lucasitaly.com
SPAGHETTI WITH PARSLEY ALMOND PESTO - FOOD & WINE
From foodandwine.com
SICILIAN PESTO (PESTO ALLA TRAPANESE) – GIADZY
From giadzy.com
TRAPANESE PESTO PASTA WITH SALMON - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PASTA WITH ALMOND, BASIL AND PECORINO PESTO (PESTO ALLA TRAPANESE …
From bbc.co.uk
PASTA: PENNE WITH PESTO TRAPANESE - FALSTAFF
From falstaff.com
THE GREATEST PASTA DISH FROM ITALY | RIGATONI WITH SICILIAN PESTO
From spainonafork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love