PASTA SALAD WITH PESTO
Zesty pesto, green peas, pine nuts, and mozzarella pearls make a flavorful and pretty pasta salad.
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 8 to 10
Number Of Ingredients 12
Steps:
- Cook the fusilli in a large pot of boiling salted water until fully cooked, 10 to 12 minutes (you don't want al dente pasta here). Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, purée the pesto, lemon juice, and ½ cup of the peas. Add the mayonnaise and purée until smooth.
- Add the pesto-pea mixture to the cooled pasta, along with the Parmesan, ¾ cup of the peas, 3 tablespoons of the pine nuts, the mozzarella, the salt, and the pepper. Mix well, then taste and adjust seasoning, if necessary. (I usually add ¼ teaspoon each more salt and pepper, but it will depend on the saltiness of the pesto you're using and how heavily the pasta water was salted.) Transfer to a serving bowl and sprinkle the remaining peas, pine nuts, and basil over top. Serve at room temperature.
- Note: To toast the pine nuts, place them in a small dry skillet over medium heat. Cook, stirring frequently, until golden. Watch the nuts carefully, as they can burn quickly, and transfer them to small bowl immediately after cooking (they will continue to brown in the hot pan).
- Make-Ahead Instructions: The components of this pasta salad can be made ahead a day ahead of time; just keep everything separate and toss together right before serving.
Nutrition Facts : Calories 544, Fat 36 g, Carbohydrate 40 g, Protein 15 g, SaturatedFat 8 g, Sugar 3 g, Fiber 3 g, Sodium 591 mg, Cholesterol 29 mg
PESTO PASTA SALAD WITH PINE NUTS
Make and share this Pesto Pasta Salad With Pine Nuts recipe from Food.com.
Provided by Andtototoo
Categories < 30 Mins
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Cook the corkscrew pasta (or you can use orzo pasta) in salted boiling water until tender.
- Drain and stir in the butter.
- Let cool for about 15 minutes.
- Transfer the pasta to a large serving bowl.
- Chop up the sundried tomatoes and stir into the pasta.
- Place the pasta in the fridge for at least 30 minutes, to cool some more.
- Add the prepared pesto, Parmesan cheese, red chili flakes, ground black pepper and garlic powder.
- Mix well.
- Add the pine nuts, adjust seasonings if needed, and check for salt.
- Put back into the fridge and thoroughly chill the salad before serving.
- The time for cooling the salad is not included in the active or passive work time.
Nutrition Facts : Calories 456.8, Fat 11.8, SaturatedFat 3.9, Cholesterol 14.9, Sodium 185.6, Carbohydrate 70.5, Fiber 3.5, Sugar 2, Protein 16.9
PENNE WITH PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
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
FABULOUS PESTO PASTA SALAD
This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!
Provided by ERILEY
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g
PESTO PENNE PRIMAVERA
This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.
Provided by Mikey's Kitchen
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.
- Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.
- Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.4 g, Cholesterol 8.8 mg, Fat 20.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 412.6 mg, Sugar 3.1 g
BASIL PESTO FARFALLE W/ROASTED PINE NUTS
This is a wonderful mixture of basil, garlic, and Parmesan cheese. I serve this a main course usually with a side of my favorite bread. A 5-star dinner that you can complete in 15 minutes! This is my favorite pasta dish of all time. Be sure to try it hot and cold, both versions are fantastic!
Provided by Aric Ross
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil Farfalle according to instructions. Al Dente works the best.
- Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
- Slowly pour the olive oil while blending all ingredients together.
- Set aside.
- Toast the remaining pine nuts in a splash of olive oil until golden brown.
- Set aside.
- Rinse pasta.
- Stir in the cheese/basil mixture.
- Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
- Serve warm or cold.
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