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
ROASTED PUMPKIN PENNE WITH AUTUMN PESTO
Make and share this Roasted Pumpkin Penne With Autumn Pesto recipe from Food.com.
Provided by Heartsong
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400˚F.
- Place parsley, spinach, ginger, garlic, nuts, lemon zest and juice, salt and pepper in food processor and turn processor on. Stream about 1/3 cup EVOO into processor to form a pesto sauce.
- Drizzle the pumpkin cubes with 2 tablespoons EVOO and season with salt, pepper, paprika and nutmeg. Roast 15 minutes, turn the cubes over and roast 15 minutes more.
- Meanwhile, bring water to boil for pasta, salt it and cook to al dente, according to package directions. Reserve 1 cup of the starchy water just before draining. Drain pasta, return to hot pot, add reserved water and pesto, and toss to coat. Gently mix in the roasted pumpkin cubes and serve topped with lots of cheese and some pumpkin seeds, if desired.
Nutrition Facts : Calories 807.9, Fat 39, SaturatedFat 6.5, Cholesterol 7.2, Sodium 196, Carbohydrate 101, Fiber 12.2, Sugar 3, Protein 25.2
PUMPKIN PENNE
Make and share this Pumpkin Penne recipe from Food.com.
Provided by MrsPres
Categories Penne
Time 20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain and return to pot, covering to keep warm.
- Meanwhile, in a saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 minutes. Whisk in brother, evaporated milk, pumpkin, spice, salt, and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.
- Toss pasta with sauce. Spoon into bowls and top with parsley and cheese.
Nutrition Facts : Calories 300.6, Fat 6, SaturatedFat 1.9, Cholesterol 7.1, Sodium 250.8, Carbohydrate 53.7, Fiber 6.6, Sugar 3.5, Protein 10.6
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
PUMPKIN & PESTO PENNE
A tasty mid-week meal. Quick to prepare and the left-overs tasted just as great. Recipe from Recipes+ February 2010. I didn't use quite as much pasta as the recipe calls for, but have reproduced the recipe here, as it was published.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 30m
Yield 4 Serves, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large frying pan over moderate heat. Add leek; cook, stirring for 5 minutes or until soft. Add garlic; cook for 1 - 2 minutes or until fragrant. Stir in pumpkin and stock; cook, covered for 5 minutes or until pumpkin is tender. Stir in tomatoes; cook for 5 minutes, stirring occasionally.
- Meanwhile, cook pasta in a large saucepan or boiling salted water for 10 - 12 minutes or until tender. Drain. Return pasta to pan.
- Add pumpkin mixture and pesto to pasta. Season with salt and pepper. Toss to combine. Gently fold in ricotta. Spoon into shallow serving bowls. Serve at once.
Nutrition Facts : Calories 586.5, Fat 12.8, SaturatedFat 5.2, Cholesterol 25.5, Sodium 67.5, Carbohydrate 106.9, Fiber 17.2, Sugar 6.9, Protein 18.5
More about "roasted pumpkin penne with autumn pesto food"
CREAMY PUMPKIN PASTA SAUCE RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (6)Servings 4Cuisine AmericanCategory Main Dish
- Preheat the oven to 350°F and line a baking sheet with foil. Place the pumpkin, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Turn the pumpkin cut-side down and pierce a few holes in the skin with a fork. Cover with another sheet of foil and bake until the onion is soft and the pumpkin flesh is very tender, 35 minutes to 1 hour.
- Add the sage to the pan during the last few minutes. Remove the pan from the oven, keeping everything covered, and let it continue to steam for another 10 to 15 minutes.
- Pour the vegetable broth into a high-speed blender. Remove the skin and add the pumpkin flesh to the blender along with the onion, peeled garlic, sage, cashews, ½ teaspoon salt, and freshly ground black pepper. Blend until smooth and creamy. Add the 2 tablespoons olive oil and blend again. (If your sauce is not smooth and creamy, add a little more broth or olive oil and blend it longer).
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve ½ cup of the starchy pasta water before draining the pasta.
PUMPKIN PASTA SAUCE WITH PENNE – A COUPLE COOKS
From acouplecooks.com
ROASTED PUMPKIN PENNE WITH AUTUMN PESTO - RACHAEL …
From rachaelrayshow.com
PENNE AND ROASTED SQUASH WITH PUMPKIN SEED PESTO
From rachaelrayshow.com
HOW TO ROAST PUMPKIN (& MAKE PURéE) | MINIMALIST …
From minimalistbaker.com
3 WAYS TO ROAST A PUMPKIN - WIKIHOW
From wikihow.com
CILANTRO PESTO PASTA WITH ROASTED PUMPKIN & HONEY
From ambitiouskitchen.com
5/5 (2)Total Time 50 minsCuisine AmericanCalories 491 per serving
PUMPKIN PESTO PASTA - THROUGH THE FIBRO FOG
From throughthefibrofog.com
ROASTED PUMPKIN PENNE WITH AUTUMN PESTO | RACHAEL RAY …
HOW TO ROAST A PUMPKIN WITH EASE - THE SPRUCE EATS
From thespruceeats.com
ROASTED PUMPKIN PENNE WITH AUTUMN PESTO - RECIPES LIST
From recipes-list.com
ROASTED PUMPKIN PENNE WITH AUTUMN PESTO RECIPE - FOOD.COM
From pinterest.com
PENNE AND ROASTED SQUASH WITH PUMPKIN SEED PESTO
From yum-o.org
PESTO PENNE PASTA - AHEAD OF THYME
From aheadofthyme.com
ROASTED PUMPKIN PENNE - BUY BC
From buybc.gov.bc.ca
ROASTED PUMPKIN PENNE WITH AUTUMN PESTO RECIPE
From epicurious.com
ROASTED PUMPKIN PENNE WITH AUTUMN PESTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love