WALNUT & RED PEPPER PESTO PASTA
Homemade pesto knocks spots off shop-bought jars. This earthy blend is a new take on the versatile Italian sauce
Provided by Cassie Best
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
- Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.
Nutrition Facts : Calories 589 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
RED PEPPER & HAZELNUT PESTO PASTA
Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
- Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
CHICKEN, RED BELL PEPPER, & PESTO PASTA
Make and share this Chicken, Red Bell Pepper, & Pesto Pasta recipe from Food.com.
Provided by J. Irish
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bell pepper in 2 tsp oil in a small saucepan. Remove from pan.
- Cook whole chicken breast in leftover oil, plus ~2tsp. Remove from pan. Allow to cool. Cut into bite-sized pieces.
- Mix pesto package with water and oil. Bring to a boil, stirring constantly. Turn heat to low.
- Add chicken and pepper to pesto sauce, cook under low heat, covered, ~5 minutes, until everything's warm.
- Mix pasta into the sauce, pepper, and chicken.
- Keep on low heat, uncovered, 5 minutes to let flavors mingle (or not, if you want more distinct flavor).
- Enjoy!
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
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