Spicy Red Pesto Pasta Food

SPICY PESTO PASTA SALAD

Steps:

• Make the pesto: Combine the olive oil, red pepper flakes, 1 clove garlic and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30 to 40 minutes (do not let the garlic burn). Strain the oil.
• Pulse the pine nuts, basil, arugula, parmesan, remaining 3 cloves garlic and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper.
• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with parmesan.

ROASTED RED PEPPER PESTO PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil. Boil the pasta according to the DeLallo package instructions, approximately 10-12 minutes. Drain the pasta and pour back in the pot.
• While the pasta is cooking, chop the walnuts in a food processor. Pour the walnuts into a small bowl then add the roasted red peppers, fresh basil, and garlic to the food processor. Pulse until finely chopped.
• Add the Parmesan cheese, chopped walnuts, olive oil, and 1/2 teaspoon salt to the food processor, Pulse to combine. Salt and pepper to taste.
• Pour the pesto over the cooked and drained pasta and toss to coat. Serve warm.

RED PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to save 1/2 cup of the pasta water for the sauce.
• Meanwhile, add add sauce ingredients to a food processor or blender. Start with 1/4 cup of the pasta water and add more as needed to thin the sauce. Blend until smooth.
• Taste and adjust flavors as desired.
• Toss with the cooked pasta and serve with extra basil, parmesan and red pepper flakes. Enjoy!

SPICY RED PESTO PASTA

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.

TEENA'S SPICY PESTO CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

RED PESTO RIGATONI

Steps:

• Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
• Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
• Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.
• Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

SUN DRIED TOMATO PASTA

Steps:

• Add sun-dried tomatoes, ricotta, olive oil, basil, garlic, and parmesan cheese, ¼ tsp scant of fine salt to a food processor and blend for a few seconds. You want a pesto-like consistency (coarse rather than a puree). Set aside until pasta is done.
• Cook the pasta in a large pot of boiling salty water according to the package directions.
• Drain the pasta when it's still al dente, but remember to reserve ½ cup of the pasta cooking water.
• Return the pasta to the pot along with the pesto and a touch of the pasta water. Toss over medium heat until everything is well combined, adding the rest of the pasta water as much as needed to make the pasta moist.
• Serve immediately with freshly ground black pepper and grated parmesan and a drizzle of extra virgn olive oil if desired.

SPICY SUN-DRIED TOMATO PESTO

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.

PESTO PASTA ALLA VODKA

Steps:

• 1. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat. 2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.3. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.4. Divide the pasta among plates and top with basil and cheese. Enjoy!