Penne With Sun Dried Tomato Pesto Food

PENNE WITH PESTO

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

PENNE WITH SUN-DRIED TOMATO PESTO

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.

PENNE WITH PESTO CREAM SAUCE AND SUN-DRIED TOMATOES

Steps:

• Cook penne according to directions, about 9 minutes for al dente.
• In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes. Let stand a little to let the sauce thicken, if desired.
• When the penne is cooked, drain well and add the cream sauce. Season with salt and pepper, and toss to coat the pasta well with the sauce.
• Serve immediately, sprinkled with the cheese, if desired.

LINGUINE WITH SUN-DRIED TOMATO PESTO

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 AND CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes.
• Meanwhile chop cooked chicken.
• Drain pasta, reserving 1 cup of the cooking liquid.
• 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 very finely chopped.
• Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
• 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.

PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA

Steps:

• In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.

PENNE WITH SUN-DRIED TOMATO PESTO

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BACON AND MUSHROOM PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
• Chop bacon, fry gently in a frying pan.
• Add mushrooms.
• Blend the sun-dried tomatoes and their oil, garlic, 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, mushrooms and bacon 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.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, add the sun-dried tomatoes and their oil into a food processor until the tomatoes are finely chopped. Transfer the mixture into a large bowl and add the basil pesto and mix well. Season with salt and pepper.
• Add the pasta to the pesto and toss to coat, adding just enough reserved cooking liquid to moisten. Serve with freshly grated Parmesan cheese.