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.
PASTA SALAD WITH SUN-DRIED TOMATO PESTO
From our local newspaper. This salad uses any "novelty" pasta now available on the market, including but not limited to: conchiglie, farfalle, fusilli (a personal fav), orzo, penne, orcchiette, rotelle, etc. Recommended additions to the salad may include: imported olives, grilled boneless sliced chicken breast, pickled Greek pepperocini, Walla Walla onion slices, garden fresh tomato slices, marinated artichoke hearts! Lots of fresh ingredients! Summer is here and the harvest is bursting! Hop to it!
Provided by COOKGIRl
Categories European
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Pesto: Lightly toast the pine nuts and set aside.
- In a food processor or blender add the basil, garlic, and parsley. Process until finely chopped.
- Add the pine nuts, Parmesan cheese, and salt; process using the PULSE setting until just blended.
- With the appliance running, gradually add the olive oil through the feed tube, processing until a smooth paste is formed.
- Add the sun-dried tomatoes and vinegar of choice, processing until the tomatoes are finely chopped but flecks are still visible.
- Yield: 1 1/2 cups pesto.
- Pasta Salad: Transfer the cooked, chilled pasta to a pretty salad bowl and stir in the pesto sauce, making sure the pasta is generously coated. (You may or may not use up all the pesto sauce.).
- Cover salad bowl and chill the salad up to 6 hours.
- Yield is estimated.
Nutrition Facts : Calories 295.7, Fat 16.1, SaturatedFat 2.7, Cholesterol 4.4, Sodium 207.2, Carbohydrate 33.9, Fiber 6.2, Sugar 0.2, Protein 5.9
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
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
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.
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SUN-DRIED TOMATO & PESTO PASTA SALAD RECIPE - JOSH …
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Estimated Reading Time 2 mins
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta should be al dente.
- Combine fresh pesto sauce, Sun-Dried tomatoes, remaining parmesan, basil, and lemon zest. Toss evenly. Salt and pepper to taste. Then refrigerate. This light, colorful dish will stay fresh for several days and is best served cold on warm spring days.
PESTO PASTA SALAD WITH SUN DRIED TOMATOES - BITES OF …
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