PENNE WITH PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
- Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
- Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
- Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts
LOW CARB PESTO CREAM SAUCE RECIPE - (4.3/5)
Provided by aerin8
Number Of Ingredients 3
Steps:
- Add the two ingredients to a pan and heat over medium heat. Once it simmers, turn to low heat and let it continue to simmer, reduce and thicken. You can make it quicker by cooking over high heat, but you need to watch it and stir it. When it's thick and gloopy, season to taste Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 558.05 59.28g 5.29g 4.6g 0.68g 0g 3.92g Pesto: Ingredients: 3 each (9g) garlic cloves, diced 2/3 cup (144g) extra virgin olive oil 2 cups (141g) packed, cleaned and dried fresh basil leaves (about a large bunch's worth) 2 tsp (10g) lemon juice 1/4 cup (33.75g) pine nuts, toasted 1/4 cup (25g) parmesan (reggiano) cheese, grated 1/4 cup (25g) pecorino (romano) cheese, grated salt and pepper, to taste Method: Add the garlic, salt and half of the olive oil to a food processor, with a sharp blade. Pulse the processor and blend for 30 seconds. Add the basil and lemon juice, then pulse for a further 30 seconds. Add the pine nuts and cheeses and then pulse to your desired consistency. If it's too thick, add more olive oil to adjust the consistency. I tend to like mine a bit on the paste-y rough side, but some like it smooth and saucy. Use immediately or store covered with a thin layer of extra virgin olive oil. This will help prevent the pesto from turning brown and will allow it to last longer in the fridge. 8 Servings Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 213.29 22.46g 2.9g 1.7g 0.51g 0g 1.19g
PENNE PASTA WITH CHICKEN, MUSHROOMS AND PESTO SAUCE
Make and share this Penne Pasta With Chicken, Mushrooms and Pesto Sauce recipe from Food.com.
Provided by Lyubomira S.
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta in salted water according to directions on the package.
- In a large skillet heat olive oil on medium heat.
- Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
- Add mushrooms and cook for another 4-5 minutes, so they release water.
- Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
- Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
- Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
- Serve with shredded parmesan cheese on top.
Nutrition Facts : Calories 732.6, Fat 43.5, SaturatedFat 18.9, Cholesterol 167.8, Sodium 941, Carbohydrate 46.3, Fiber 2.4, Sugar 2.6, Protein 38.9
PESTO CREAM SAUCE
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
Provided by mailbelle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
DELICIOUS PESTO CREAM SAUCE
This is a great sauce for pasta. We like cappelini, penne, or fettucini. Add shrimp or crawfish for a complete meal with a crisp green salad and some hot, buttered French bread. I make my own pesto and freeze in ice cube trays. This recipe calls for 2 cubes. Enjoy!
Provided by Penny Stettinius
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet and then add the butter and oil.
- Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn.
- Add the wine and the chicken broth and season with the salt and pepper.
- Reduce in half, stirring occasionally.
- Add cream and pesto and incorporate well.
- Lower the heat and add 1/4 of the cheese, stir well.
- Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta.
- Toss well and serve.
- Accent well with the remaining cheese.
LOW CARB PENNE PASTA IN PESTO-CREAM SAUCE
This recipe uses the recently introduced low-carb pasta for a flavor-packed, yet healthy side dish that satisfies your pasta craving without breaking your low-carb diet! Note: The 'Zaar nutrition chart doesn't recognize "low-carb" pasta, so be sure to add the number of carb grams shown on your pasta box. For example, my brand contains 5 G. net carbs, so my corrected total is 7.5 G. net carbs in each serving.
Provided by CookinDiva
Categories Penne
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pasta according to package directions; drain. HINT - save 1/4 cup pasta water to add to pasta later if it needs more liquid.
- Stir all other ingredients into hot pasta, saving a little of the Parmesan to sprinkle on top. If the dish seems too dry, you can add a little of the reserved pasta water (the starch in that water helps to bind the sauce).
- A nice variation is to toss in about 20 grape tomatoes (split in half first) as you toss all the ingredients. They add wonderful color and flavor.
Nutrition Facts : Calories 165.2, Fat 16.3, SaturatedFat 8.4, Cholesterol 46.3, Sodium 107.7, Carbohydrate 2.5, Fiber 0.9, Sugar 0.1, Protein 3.3
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