PESTO PASTA WITH SUN DRIED TOMATOES
A deliciously easy pesto pasta dish with sun dried tomatoes.
Provided by Leigh Anne Wilkes
Categories Main Dish
Time 25m
Number Of Ingredients 11
Steps:
- Boil pasta in a stock pot for 8 minutes
- Drain and rinse with cold water
- Set aside
- Heat a skillet over medium high heat and cook bacon or pancetta
- When halfway cooked, add the olive oil and garlic
- Saute for 30 seconds
- Add the cooked chicken
- Add the pasta and sun-dried tomatoes
- Toss to coat
- Add the pesto, using more or less dependig on your taste
- Season with salt and pepper
- Remove skillet from heat and stir in the parsley
- Shave parmigiano reggiano over top
Nutrition Facts : Calories 274 kcal, Carbohydrate 5 g, Protein 19 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 317 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SUN-DRIED TOMATO PESTO PASTA
This pasta recipe gets loads of rich, sweet flavor from a quick and easy homemade sun-dried tomato pesto sauce.
Provided by Giada De Laurentiis
Categories Main Course
Time 20m
Yield 4
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 : ServingSize 4, Calories 472
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.
PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS
Make and share this Pesto Pasta With Sun Dried Tomatoes and Roasted Asparagus recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
- In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
Nutrition Facts : Calories 676, Fat 29.6, SaturatedFat 12, Cholesterol 59.8, Sodium 542.4, Carbohydrate 73.2, Fiber 10.7, Sugar 5, Protein 33.7
PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY
Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 717 calories, Carbohydrate 63 grams, Fat 43 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams
SUN-DRIED TOMATO PESTO WITH BOW TIE PASTA RECIPE
This is a recipe that was in my Sunday newspaper and the American Profile by Kathy Dicharo of Bryan, TX. She says: "Where I work we have Food Day every other month when everyone brings a dish. This pasta dish is a simple recipe with just a few ingredients, but it is big on flavor. I use bowtie pasta because it looks so pretty but any kind of pasta can be used. This recipe is a favorite for all the workers!". It is true that this is DELICIOUS and very rich.The article said 12 servings and it is rich enough that 12 is possible but they would be very small servings. We 8 dinner-sized servings.
Provided by Sooz Cooks
Categories High Protein
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
- Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
- Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
PASTA WITH SUN-DRIED TOMATO PESTO
This quick and easy pasta dish proves that simple is best! All you need are tortellini, sun-dried tomatoes, half-and-half, Parmesan and chopped walnuts.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving half the oil. Process tomatoes and reserved oil in food processor or blender until smooth. Add cheese and nuts; process 30 sec. or until blended. Transfer to small saucepan.
- Add half-and-half; stir. Cook on medium heat until 3 to 5 min. or heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add sauce; toss to coat.
Nutrition Facts : Calories 530, Fat 30 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
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- 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.
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