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.
SPICY SUN-DRIED TOMATO PESTO
Provided by Geoffrey Zakarian
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
- While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
- Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
- Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.
SMOKED SALMON PASTA
This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it's excellent the next day, whether you serve it cold or reheated. -Jackie Hennon, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes., Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.
Nutrition Facts : Calories 433 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 924mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.
SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA
Provided by Molly O'Neill
Categories dinner, lunch, pizza and calzones, main course
Time 2h25m
Yield 4 main-course servings
Number Of Ingredients 3
Steps:
- Prepare the dough.
- Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.
CREAMY SUN-DRIED TOMATO PESTO PASTA
Enjoy a rich and decadent creamy sauce without any cream or butter. Creamy Sun-Dried Tomato Pesto Pasta is a perfect quick and easy meal. With only four ingredients, this sauce is a wonderfully, simple dinner.
Provided by Jessica
Time 20m
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Drain and set aside.
- In a large saucepan, over medium heat sauté garlic for 1 to 2 minutes, or until garlic is fragrant.
- Stir in basil, cook for 30 seconds to 1 minute.
- Remove from heat. Carefully add to the food processor.
- Add sun-dried tomatoes and cottage cheese to food processor. Puree until sauce is smooth. If needed, add reserved pasta water, one tablespoon at a time to thin sauce.
- Add pasta to sauce. Plate and enjoy!
SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD
A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.
Provided by kleigh83
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of water to a boil.
- Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
- Process until sun dried tomatoes are coarsely chopped.
- Transfer to small bowl and set aside.
- Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
- Cook until pasta is tender (about 11 min.) and drain well.
- Transfer to a large serving bowl.
- Add dressing to hot pasta and toss to coat.
- Let cool, stirring occasionally.
- Add tomatoes, mozzarella,basil, Parmesan, and olives.
- Season to taste with salt and pepper.
- Toss to mix and serve at room temperature.
Nutrition Facts : Calories 446.2, Fat 21.1, SaturatedFat 6.6, Cholesterol 27.9, Sodium 401.9, Carbohydrate 47.4, Fiber 3.2, Sugar 2.4, Protein 17.1
PENNE PASTA WITH SUN-DRIED TOMATOES
Very fast, very easy, rich/creamy, yet much lower in calories and fat than the traditional recipes. Make this a one dish meal by adding some sauteed mushrooms, shallots, frozen peas and top it off with a grilled chicken breast. Recipe from verybestbaking.com.
Provided by januarybride
Categories Penne
Time 20m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
CREAMY SUN DRIED TOMATO PESTO CHICKEN
Creamy Sun Dried Tomato Pesto Chicken is simple and delicious, and ready in 30 minutes. This Easy one pan pesto chicken recipe will have you wanting seconds!
Provided by Jordan
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Heat a pan on medium heat with a 1 tbsp of olive oil. Season both sides of the chicken with salt and pepper. When the pan is hot, add the chicken and sear for 3-4 minutes per side. Remove the chicken from the pan and set it aside. (I like to cover the chicken with a splatter guard for this step).
- Let the pan cool for 1-2 minutes off the burner and reduce the heat to low, then add Filippo Berio Sun Dried Tomato Pesto, garlic, red pepper flakes, and coconut cream. Stir the mixture constantly for 1-2 minutes until fragrant.
- Return the chicken to the pan, spoon the pesto cream sauce over each chicken breast and cook for 5-10 minutes on low, covered. Before removing the pan, check the chicken for doneness by either cutting into the center or using a meat thermometer to check the internal temperature, it should be at least 165 F.
- To serve, divide the chicken and the pesto cream sauce between two plates.
Nutrition Facts : Calories 557 kcal, Carbohydrate 15 g, Protein 37 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 80 mg, Sodium 116 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA
Provided by Joan Lang
Categories Pasta Tomato Dinner Mozzarella Family Reunion Potluck Self Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.
More about "smoky sun dried tomato and red pepper pesto pasta food"
RED PESTO WITH PASTA RECIPE - SUN DRIED TOMATO PESTO ...
From honest-food.net
5/5 (13)Total Time 30 minsCategory Condiment, SauceCalories 208 per serving
- Toast the pine nuts in a pan over medium-high heat, tossing them often, until they just barely get a little browning and smell nice. Remove from the pan and let cool. You'd do this same step if you used other nuts, too.
- Chop the tomatoes in a food processor until they form a coarse paste. Scrape down the sides of the processor, then add the pine nuts, red peppers, garlic and oregano. Buzz to combine. You want a coarse paste, not a puree.
- Add the cheese and pulse to combine. With the motor running, slowly pour in the olive oil until combined. Hand stir in any salt, pepper or lemon you want to use. Ditto for any extra olive oil.
PASTA WITH SUN-DRIED TOMATO PESTO AND MOZZARELLA PEARLS ...
From onceuponachef.com
Cuisine ItalianTotal Time 25 minsCategory DinnerCalories 697 per serving
- Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
- Meanwhile, make the pesto. In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. Divide the mixture in half. Set aside.
- Reserve about 1 cup of the pasta cooking water (you'll need it for the sauce), then drain the pasta. Add the pasta back to the pan. Add half of the pesto and stir to combine, adding the reserved pasta water little by little, until the pasta is well-coated and moistened. I usually use about 3/4 cup of pasta water. (Refrigerate or freeze the remaining pesto for another meal.) Taste and adjust seasoning with more salt and red pepper flakes, if necessary. Right before serving, toss in 2 tablespoons chopped basil and the mozzarella pearls (it's important to do this right before serving so the cheese doesn't melt from the heat of the pan). Transfer to a serving dish or pasta bowls and serve with more grated Parmigiano-Reggiano.
- Note: If you'd like to serve this pasta dish at room temperature, wait until the pasta is cool to add the mozzarella pearls.
SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (36)Total Time 45 minsCategory EntreeCalories 372 per serving
- 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.
PESTO PIZZA WITH SUN-DRIED TOMATOES | TASTY KITCHEN: A ...
From tastykitchen.com
4.5/5
PESTO PASTA WITH SUN DRIED TOMATOES AND ... - DAMN DELICIOUS
From damndelicious.net
4.9/5 (12)Estimated Reading Time 4 minsServings 4
RED PESTO PENNE PASTA - #FOODBYJONISTER
From foodbyjonister.com
Servings 4Total Time 40 minsEstimated Reading Time 4 mins
SMOKY SUN-DRIED TOMATO AND RED PEPPER PESTO PASTA ...
From williams-sonoma.com
Servings 4Total Time 45 mins
10 BEST SUN DRIED TOMATO PESTO CHICKEN RECIPES | YUMMLY
From yummly.com
SUN DRIED TOMATO PASTA WITH ROASTED RED PEPPER - INSIDE ...
From insidetherustickitchen.com
5/5 (7)Total Time 40 minsCategory Main CourseCalories 411 per serving
- Cut the large red bell pepper or 2 small ones in half and remove the white part inside and the seeds. Rub the pepper inside and out with olive oil (around 1/2 tbsp) and place cut side down on a baking tray lined with baking parchment. Roast in the oven for 30 minutes or until completely soft and slightly charred on the outside.
- When the pepper has been in the oven for 20-25 minutes bring a large pot of salted water to a boil. Cook the pasta until al dente (follow packet instructions). Before draining reserve 2 cups/500ml of pasta water for later.
- Add the sun dried tomatoes, garlic, pine nuts, 1 tbsp of parmesan and a sprinkling of pepper to a food processor. Add the hot roasted pepper (remove the green stalks) and blitz to a smooth paste, taste for salt and add if needed.
- Add the paste to the drained pasta and gradually add the reserved pasta water a little at a time and stir the pasta to coat it in the sauce. You will not need all the water, it’s important to add just a little at a time and then stir the pasta until it’s just coated in the sauce. Add a pinch of salt and pepper if needed.
PESTO CALABRESE (RED PEPPER PESTO) · CHEF NOT REQUIRED...
From chefnotrequired.com
5/5 (1)Total Time 10 minsCategory Sauce/CondimentCalories 65 per serving
- Drain the peppers (450g) well on paper/kitchen towel, then add them to the bowl of a food processor along with garlic (3 cloves), pine nuts (70g/½ cup), grated parmesan cheese (30g/½ cup), olive oil (2 tsp) and basil leaves (⅓ cup firmly packed).
- Process until finely chopped. You may need to scrape down the sides of the processor as you go.
CREAMY MOZZARELLA SHRIMP PASTA - JULIA'S ALBUM
From juliasalbum.com
4.8/5 (412)Calories 632 per servingCategory Main Course
- Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:
- To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.
RED PESTO PASTA -SIMPLE AND DELICIOUS - THINLY SPREAD
From thinlyspread.co.uk
Cuisine ItalianCategory Lunch, Main CourseServings 8Calories 445 per serving
- Toast the almonds in a dry frying pan for a few minutes or in the oven at 170C/340F for 8 minutes, allow to cool.
SALMON PASTA WITH SUN-DRIED TOMATO CREAM ... - JULIA'S ALBUM
From juliasalbum.com
4.9/5 (37)Total Time 30 minsCategory Main CourseCalories 637 per serving
- To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute.
ASPARAGUS AND HALLOUMI PASTA WITH SMOKY TOMATO PESTO ...
From easycheesyvegetarian.com
5/5 (1)Category Main MealServings 3Total Time 15 mins
- To make the smoky tomato pesto, add the small clove of garlic to a mini food processor with the fresh herbs and pine nuts. Blitz until finely chopped. Add the sun-dried tomatoes and smoked paprika, and blitz again. Finally, add the Greek yogurt and plenty of salt and pepper, and blitz to combine.
- Add the diced halloumi to a dry frying pan, and cook over a medium heat for a few minutes, until the underside is crispy and golden brown. Turn the halloumi pieces over, and repeat with the other side.
- While the halloumi is cooking, cut the asparagus into 2 inch pieces, and shave ribbons from the courgette using a vegetable peeler. When the halloumi is fairly crispy, add the vegetables to the frying pan, and cook for a few minutes, tossing regularly, until the vegetables are tender.
- Boil the fresh pasta according to the instructions on the packet (usually around 3-8 minutes), until cooked al dente. Drain the pasta, reserving a few tablespoons of the cooking liquid.
EASY SUNDRIED TOMATO PESTO - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (5)Total Time 10 minsCategory Dressings And SaucesCalories 143 per serving
- Combine all ingredients in the bowl of a food processor. Pulse until a paste forms. If you'd like to, add more olive oil until desired consistency.
- Store in a mason jar for about 1 week in the refrigerator. For freezing pesto instructions, see above under "How To Store Pesto."
"PESTO ROSSO" SUN-DRIED TOMATO PESTO - COOKING MY DREAMS
From cookingmydreams.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 523 per serving
RED PESTO RECIPE - BBC FOOD
From bbc.co.uk
Servings 500
RED PESTO PASTA SALAD WITH BACON - SERVING DUMPLINGS
From servingdumplings.com
Servings 4Total Time 20 minsCategory Pasta | Rice | Barley
SUN DRIED TOMATO PESTO PASTA {ONE POT MEAL} - SIMPLY QUINOA
From simplyquinoa.com
5/5 (3)Total Time 20 minsCategory EntreeCalories 474 per serving
SUN-DRIED TOMATO PESTO WITH VEGAN GNOCCHI – COOKILICIOUS
From cookilicious.com
Cuisine ItalianCategory Main Course, PastaServings 4Calories 732 per serving
SUN-DRIED TOMATO PESTO (PESTO ROSSO | RED PESTO) - ALPHAFOODIE
From alphafoodie.com
5/5 (1)Total Time 30 minsCategory Condiment, Diys, SauceCalories 204 per serving
SMOKED SALMON AND BELL PEPPER SPAGHETTI - SERVING DUMPLINGS
From servingdumplings.com
4.5/5 (2)Category Pasta | Rice | BarleyServings 2Total Time 30 mins
ROASTED RED PEPPER & SUN-DRIED TOMATO PESTO ... - SWOON FOOD
From swoonfood.com
Estimated Reading Time 3 mins
SUN-DRIED TOMATO PESTO PASTA - FLAVOR MOSAIC
From flavormosaic.com
4.8/5 (4)Total Time 30 minsCategory PastaCalories 168 per serving
NYTWINECLUB.COM
THE DREAM OF THE '90S IS ALIVE IN SUN-DRIED TOMATOES ...
From foodandwine.com
SMOKY SUN-DRIED TOMATO AND RED PEPPER PESTO PASTA
From pinterest.co.uk
SUN-DRIED TOMATO PASTA WITH WILD GARLIC PESTO | FOODTALK
From foodtalkdaily.com
30 COLORFUL RECIPES WITH SUN-DRIED TOMATOES | ALLRECIPES
From allrecipes.com
TOMATO, ROASTED PEPPER AND ARUGULA PASTA - TASTY KITCHEN
From tastykitchen.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
WALNUT & RED PEPPER PESTO PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
THE DREAM OF THE '90S IS ALIVE IN SUN-DRIED TOMATOES ...
From newson.in
SUN DRIED TOMATO SPAGHETTI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAMY SUN DRIED TOMATO SPREAD BEST RECIPES
From wiki-recipes.info
SUN DRIED TOMATO SHAKSHUKA - BELLA SUN LUCI
From bellasunluci.com
SMOKY SUN-DRIED TOMATO AND RED PEPPER PESTO PASTA
From pinterest.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