Red Pesto Lamb With Pasta Oamc Food

RED PESTO LAMB WITH PASTA (FREEZABLE/OAMC)

Red Pesto Lamb With Pasta (Freezable/Oamc) image

If you like spaghetti bolognese you will also enjoy this easy red pesto lamb with pasta dish. If you want to cook ahead and freeze this dish then cool, cover and freeze in a freezer-proof container for up to 3 months. Defrost at room temperature. Tip into a saucepan, add a splash of water and reheat for 5-10 minutes until piping hot. From Delicious Magazine.

Provided by English_Rose

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ground lamb
1 onion, finely chopped
2 garlic cloves, finely chopped
2 red peppers, deseeded and diced
6 1/2 ounces red pesto sauce
14 ounces chopped tomatoes
4 ounces dried pasta shapes

Steps:

Heat a deep, wide frying pan. Add the lamb, onion and garlic and fry for 5 minutes. Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook the pasta according to the packet instructions. Mix into the meat sauce.
Serve or freeze as per directions above.

Nutrition Facts : Calories 471.9, Fat 27.6, SaturatedFat 11.7, Cholesterol 82.9, Sodium 76.6, Carbohydrate 33.2, Fiber 6.1, Sugar 6.3, Protein 22.8

CREAMY RED PESTO CHICKEN WITH PASTA

Creamy Red Pesto Chicken With Pasta image

I was surprised how quickly and easily this recipe came together. It's tasty and looks good. I used creme fraiche for this but I expect sour cream would work as well.

Provided by Shuzbud

Categories Chicken Breast

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

2 cups dry pasta (or equivalent of fresh pasta)
1 tablespoon olive oil
2 chicken breasts, diced
1 red onion, peeled and diced
1/3 cup sun-dried tomato pesto
1/3 cup creme fraiche
1/2 tablespoon finely grated parmesan cheese
salt and pepper, to taste

Steps:

Bring water to the boil in a saucepan and start to cook the pasta (if using fresh pasta, start cooking it later).
Heat the oil in a skillet over a medium heat. Add the diced chicken and cook for 4 minutes.
Add the diced red onion and cook for a further 5 minutes.
Add the sundried tomato pesto and creme fraiche to the chicken and onion in the skillet. Stir and heat through thoroughly, making sure the chicken is fully cooked.
Stir in the grated parmesan cheese and season to taste with salt and pepper.
Add the sauce to the pasta, stir through and serve, or alternatively serve the pasta topped with the sauce.

Nutrition Facts : Calories 818.2, Fat 36.6, SaturatedFat 14.4, Cholesterol 148.2, Sodium 133.4, Carbohydrate 75.7, Fiber 3.9, Sugar 4.9, Protein 44.3

GREEN OLIVE PESTO

Green Olive Pesto image

You can really use this on just about anything. It's really good with pasta or as a topper to fish or chicken. This is one of my all-time favorite recipes.

Provided by mplsgirl

Categories Low Protein

Time 5m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups pitted large green olives
1/2 red onion, chopped
1/4 cup pine nuts
2 garlic cloves, thinly sliced
1/2 cup extra virgin olive oil

Steps:

Put everything but the oilve oil in a blender and blend for one minute.
With motor running, slowly add oliv eoil until it forms a thick, smooth paste.
Allow to stand for 1/2 hour before serving.

Nutrition Facts : Calories 502.1, Fat 54, SaturatedFat 6.9, Sodium 1047.5, Carbohydrate 6.6, Fiber 2.9, Sugar 1.6, Protein 2.5

SPICY RED PESTO PASTA

Spicy Red Pesto Pasta image

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

Ingredients

2/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup drained jarred, oil-packed sun-dried tomatoes (about 3 1/2 ounces), roughly chopped
1/2 cup coarsely chopped walnuts (a scant 2 1/2 ounces)
3 tablespoons double-concentrated tomato paste (or 1/3 cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1/2 cup drained chopped, jarred roasted red peppers (about 4 ounces)
1 1/2 ounces finely grated Parmesan (about 1 packed cup), plus more for serving
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon zest, for serving (optional)

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.