TOMATO AND WALNUT PESTO
This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. For this recipe, fusilli, linguine, spaghetti, pappardelle, or bucatini work best.
Provided by Hetty McKinnon
Categories Tomato Summer Healthy Quick & Easy Quick and Healthy
Number Of Ingredients 11
Steps:
- Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6-8 minutes, until the tomatoes have blistered and released some liquid.
- In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
- Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
- Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
- To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.
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.
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
PERFECT SPAGHETTI WITH TOMATO SAUCE
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
- If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
- Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
- Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
- Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
- Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.
SPAGHETTI WITH TOMATO SAUTE
A medley of ripe cherry tomatoes burst within minutes of contact with high heat, and release juices that melt into a sauce of olive oil, garlic, and red-pepper flakes-just perfect for tossing with pasta for a quick and easy weeknight dinner. In the unlikely event of leftovers, this pasta is great at room temperature, too.
Provided by Sarah Copeland
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- If you aren't using any tomatoes on vine, skip to step 2. Otherwise, heat 1 tablespoon oil in a large skillet over medium. Add tomatoes on vine, season with salt, and cook, gently stirring, until skins begin to pucker, about 3 minutes, depending on size. Transfer to a plate.
- Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic and remaining tomatoes and cook, stirring occasionally, until tomatoes are just beginning to break down, 3 to 5 minutes. Add red-pepper flakes and season with salt. Remove from heat.
- Meanwhile, cook pasta in a large pot of salted boiling water 1 minute less than package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Add 1/3 cup pasta water, tomato mixture, and Parmigiano.
- Cook over medium heat, tossing, until pasta is evenly coated, about 2 minutes, adding more pasta water as needed. To serve, top pasta with ricotta and sautéed tomatoes on the vine (if using); drizzle pasta with oil, then sprinkle with more red-pepper flakes and basil.
More about "spaghetti with tomato and walnut pesto food"
WALNUT PESTO PASTA (READY IN 35 MINUTES!)
From chefsavvy.com
Reviews 4Category Main CourseCuisine ItalianTotal Time 35 mins
- While pasta is cooking add all of the pesto ingredients to a food processor. Pulse until smooth and creamy. If needed add more oil to thin it out. Season with salt and pepper to taste.
- Preheat oven to 400 degrees. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Place in the oven and cook for 15-20 minutes until caramelized.
- Heat the remaining tablespoon of oil in a large skillet (you can also use the pot the pasta was cooked in). Add the arugula and spinach mix and cook for 2-3 minutes over medium high heat until the greens have wilted.
SPAGHETTI WITH TOMATO AND WALNUT PESTO …
From bonappetit.com
Estimated Reading Time 4 mins
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.
- Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool.
- Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
SUN-DRIED TOMATO WALNUT PESTO PASTA
From cookingforpeanuts.com
- according to the directions on the package until al dente. Save 1 cup of the pasta cooking water when draining. Set aside.
- in a large skillet over medium-low heat for about 6 minutes, or until lightly browned. Stir frequently to prevent burning.
- Transfer to toasted walnuts to a food processor. Add the sun-dried tomatoes, 3 tablespoons oil from the tomatoes, nutritional yeast, crushed red pepper, garlic, and basil. Process until a smooth paste forms. Add more oil from the sun-dried tomatoes as needed until the desired consistency.
- Transfer the pesto to a large skillet. Add ¼ cup of the reserved pasta water. Cook over medium heat for about 4 minutes, or until warmed through, stirring frequently. Add the desired amount of pasta and stir to combine. Cook for about 2 minutes more, or until warmed through, adding more of the reserved pasta water until the desired consistency. Season with salt and black pepper.
SPAGHETTI WITH YELLOW TOMATO PESTO - LIDIA
From lidiasitaly.com
SPAGHETTI WITH KALE & WALNUT PESTO - ONCE …
From onceuponachef.com
TOMATO AND PESTO SPAGHETTI RECIPE | PASTA …
From realfood.tesco.com
RED PESTO PASTA RECIPE | BON APPéTIT
From bonappetit.com
BEST PESTO PASTA (RECIPE & TIPS) | THE …
From themediterraneandish.com
ROASTED TOMATO AND WALNUT PESTO PASTA
From nourishedtheblog.com
DOUBLE TOMATO PESTO SPAGHETTI WITH ZUCCHINI NOODLES
From cookieandkate.com
SUN-DRIED TOMATO PESTO RECIPE — THE MOM 100
From themom100.com
SPAGHETTI WITH TOMATO AND WALNUT PESTO — ANDY BARAGHANI
From andybaraghani.com
THOMASINA MIERS’ RECIPE FOR SUMMER TOMATO TAGLIATELLE WITH …
From theguardian.com
OUR BEST CREAMY PASTA RECIPES - FOOD & WINE
From foodandwine.com
SUN-DRIED TOMATO PESTO {WITH WALNUTS!} - SIMPLY RECIPES
From simplyrecipes.com
PASTA WITH TOMATO SAUCE, KALE AND WALNUT PESTO
From more.ctv.ca
SPAGHETTI WITH TOMATO SAUCE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
SPAGHETTI WITH TOMATO AND WALNUT PESTO RECIPE | BON APPéTIT
From aeout.dynu.net
RECIPE: WALNUT PESTO PASTA | WHOLE FOODS MARKET
From wholefoodsmarket.com
BAKED FETA PESTO PASTA | TESCO REAL FOOD
From realfood.tesco.com
PESTO PASTA - PLANT BASED SCHOOL
From theplantbasedschool.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