Pasta Pesto Food

PASTA PESTO

Steps:

• Cook the pasta in rapidly boiling water until al dente. Just before draining the pasta, reserve 1 cup of the water.
• In a medium saute pan over medium high heat, toast the pine nuts until fragrant and golden, about 2 to 3 minutes, set aside. Place pan back on the heat over medium-high heat. Add the tomatoes and 1/2 cup of the pasta water. Add the garlic and the red pepper flakes. If the sauce is too dry, add the remaining pasta water. Add the basil to the pan. Saute until just wilted. Remove the sauce from the heat.
• Place the pasta in a large bowl. Season the pasta with salt. Top the pasta with the tomato sauce. Sprinkle the toasted pine nuts over the pasta and cheese (if using). Toss to combine, taste and adjust seasonings, serve immediately.

PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

EASY PESTO PASTA

Steps:

• Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

PESTO

Steps:

• In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

SEAFOOD PESTO PASTA

Steps:

• For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.

PASTA WITH RICOTTA PESTO

Steps:

• In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
• Add ricotta cheese and process using on/off turns until blended.
• Pour pasta in serving dish and pour pesto over and then top with tomatoes.
• Sprinkle with grated cheese.
• Serve with grated cheese.

PASTA AL PESTO

Steps:

• PESTO:
• Place ingredients in bowl of food processor.
• Process until smooth, using rubber scraper to push down the sides occasionally.
• Variations: - add 3/4 c freshly grated Parmesan Cheese
• PASTA:
• Boil a large pot of water; cook pasta until al dente.
• While pasta is cooking, prepare pesto; set aside, covered.
• Steam carrots.
• Meanwhile, in skillet, heat oil.
• Add zucchini and peapods.
• Stir continuously until crisp/tender.
• When pasta is done, drain well; toss pesto with noodles until they are well coated.
• Then toss in vegetables.
• Garnish with pepper and cheese.
• VARIATIONS: - add 1/2 c Parmesan cheese to Pesto

PESTO PASTA WITH CHICKEN AND TOMATOES

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.