Pasta With Pesto Dried Tomatoes And Prosciutto Food

PROSCIUTTO PESTO PASTA WITH SUN DRIED TOMATOES

Steps:

• Cook the pasta according to the package directions. Reserve ¼ cup of the liquid that the pasta is cooked in.
• In a large sauté pan heat 2 tablespoons of olive oil over medium heat then add the chopped onion and cook for 4-5 minutes until soft. Add the garlic, tomatoes, and prosciutto and cook for 3-4 more minutes.
• Add the white wine and scrape the bottom of the pan with a wooden spoon to deglaze the pan. Cook for 3-4 minutes. Stir in the pesto.
• Add the pasta then stir in ¼ cup of the reserved pasta water to loosen the sauce.
• Grate the Parmigiano-Reggiano on top of the pasta and serve.

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI

Steps:

• PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
• Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
• PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

PASTA WITH PESTO, DRIED TOMATOES AND PROSCIUTTO

Steps:

• Sauté chopped onions and garlic in your favorite O&CO. olive oil for 3-5 minutes over medium heat. Once the onions are soft, add prosciutto and brown. Add Semi-Dried Tomatoes and sauté until they begin to impart their color to the onion and prosciutto mixture and melt into the sauce. Add white wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes. Stir in red pepper flakes for desired kick. In the meantime, bring a large salted pot of water to a boil. Add Straccetti or Penne and cook for 8-9 minutes or until al dente. Drain pasta and toss with prosciutto mixture, reserving some cooking liquid for the sauce. Mix in Pesto to taste. Use the reserved cooking liquid as needed to adjust sauce consistency. Season with salt and pepper to taste. Top with freshly grated Parmigiano Reggiano and toasted pine nuts, if desired.

PROSCIUTTO-PESTO BREAKFAST STRATA

Steps:

• In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish., Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto., In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F/220˚C.
• In a large pot, bring 4 quarts of water to a rolling boil.
• Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
• In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
• Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
• In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
• Enjoy!

PROSCIUTTO PASTA TOSS

Steps:

• Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
• Place tomatoes in a bowl; season with sea salt and black pepper.
• Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• Heat 1 tablespoon olive oil in a small skillet over medium heat.
• Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
• Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
• Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

PASTA WITH PROSCIUTTO AND WHOLE GARLIC

Steps:

• Bring a large pot of water to a boil.
• Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
• Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
• Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO

Steps:

• Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
• Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
• Finally, either stir or process in the 2 tablespoons of parmesan.
• Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
• Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
• Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!

PESTO ONION PROSCIUTTO PASTA

Steps:

• Start the water boiling for the pasta.
• Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.
• Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.
• When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.
• If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.
• When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.
• It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.
• Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.
• Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).
• Leftovers are fantastic heated or cold like a pasta salad.
• OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.