PESTO PASTA WITH CHERRY TOMATOES
Steps:
- Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
- Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
- Heat a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
- Drain the pasta, then return to the pot.
- Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
- Serve in individual bowls, passing the cheese at the table.
PASTA WITH CHERRY TOMATOES & PESTO
Make and share this Pasta With Cherry Tomatoes & Pesto recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put a pot with 4 quarts of water and 2 teaspoons salt on to boil.
- Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube.
- When pureed, push down the sides and add basil, salt and oil, puree.
- Add cheese and pulse just until mixed (This may also be done in a blender or with a mortar and pestle).
- Put pesto in a small bowl.
- You should have about 3/4 cup pesto.
- Cook pasta according to package directions until firm but tender, about 10 minutes.
- Drain pasta, reserving 1/2 cup of the cooking water.
- Put pasta in a large mixing bowl.
- Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce.
- Add tomatoes, toss again and serve.
- Pass around additional grated cheese if desired.
Nutrition Facts : Calories 541.5, Fat 15.3, SaturatedFat 2.5, Cholesterol 3.3, Sodium 64.2, Carbohydrate 93.5, Fiber 14.3, Sugar 1.2, Protein 11.4
PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES
Dr. Travis Stork's said it's ok to have a glass of wine with this meal. If I recall he may have suggeted red. I found this recipe on the Rachael Ray Show. The recipe came from Dr. Travis Stork's. Made this for my families dinner! My hubby loved this, my newphew and I liked it. When I made this I opted to used store prepared Pesto, so I added minced garlic to my veggies. For the pasta I used Wegman's whole grain pasta, I used fresh snap peas in place of the asparagus. I used the spinach and opted to add the cooked chicken. I did add alot of shredded Parmesan cheese maybe 5oz or less. Plus I did add some Sea Salt for flavor.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
- Prepare pasta: Cook pasta per package directions. Drain and return to pot.
- Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
- Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.
Nutrition Facts : Calories 354.8, Fat 14.5, SaturatedFat 2, Cholesterol 1.5, Sodium 439.9, Carbohydrate 49.5, Fiber 2.8, Sugar 2.5, Protein 12.8
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