Pasta With Sun Dried Tomato Pesto Food
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.
PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
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.
LINGUINE WITH SUN-DRIED TOMATO PESTO
Categories Pasta Tomato Kid-Friendly Parmesan Basil Almond Fall Bon Appétit Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.
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
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PASTA WITH SUN-DRIED TOMATO PESTO & FETA CHEESE RECIPE
From myrecipes.com
5/5 (38)Calories 300 per servingServings 4
- Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
- While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
- Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
SUN-DRIED TOMATO PESTO PASTA - SHE LIKES FOOD
From shelikesfood.com
Cuisine American/ItalianTotal Time 20 minsCategory DinnerCalories 334 per serving
- Bring a large pot of water to a boil and cook pasta according to package directions. Reserve about a cup of the pasta liquid and then drain pasta and add back into the pot.
- While pasta is cooking, add all remaining ingredients (use the entire jar of sun-dried tomatoes, including the oil) to a food processor and blend until a thick sauce is formed.
- Add the pesto to the pasta, mix together and slowly add the hot pasta water to thin it out a little bit. I prefer to thin the sauce with pasta water rather than adding extra olive oil in.
SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (38)Total Time 45 minsCategory EntreeCalories 372 per serving
- To roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Whisk together the olive oil and balsamic vinegar. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
- To cook the pasta: Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
- Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform. Drizzle in the olive oil while running the machine and blend until you’ve reached a relatively smooth, pesto-like consistency. If you’d like to add Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary. The pesto will be thick, but we’ll thin it out with cooking water soon.
PASTA WITH SUN-DRIED TOMATO PESTO AND MOZZARELLA PEARLS
From onceuponachef.com
Cuisine ItalianTotal Time 25 minsCategory DinnerCalories 697 per serving
- Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
- Meanwhile, make the pesto. In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. Divide the mixture in half. Set aside.
- Reserve about 1 cup of the pasta cooking water (you'll need it for the sauce), then drain the pasta. Add the pasta back to the pan. Add half of the pesto and stir to combine, adding the reserved pasta water little by little, until the pasta is well-coated and moistened. I usually use about 3/4 cup of pasta water. (Refrigerate or freeze the remaining pesto for another meal.) Taste and adjust seasoning with more salt and red pepper flakes, if necessary. Right before serving, toss in 2 tablespoons chopped basil and the mozzarella pearls (it's important to do this right before serving so the cheese doesn't melt from the heat of the pan). Transfer to a serving dish or pasta bowls and serve with more grated Parmigiano-Reggiano.
- Note: If you'd like to serve this pasta dish at room temperature, wait until the pasta is cool to add the mozzarella pearls.
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