Sun Dried Tomato And Pesto Pasta Food

PENNE WITH SUN-DRIED TOMATO PESTO

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.

5 MINUTE SUN DRIED TOMATO PESTO PASTA

Steps:

• In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
• In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI

Steps:

• PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
• Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
• PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA

Steps:

• Heat 1 tablespoon oil in frying pan over medium-high heat.
• Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
• Transfer to a plate and cover to keep warm.
• Cook pasta according to packet direction, drain and return to saucepan.
• Heat remaining oil in pan, add tomatoes and toss for a minute.
• Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
• Add pasta and mix well, season with salt and pepper if desired.
• Serve accompanied with parmesan cheese.

SUN-DRIED TOMATO AND ROCKET PESTO PASTA

Steps:

• Place the tomatoes, garlic, half of the pinenuts, rocket and basil in a food processor and process until smooth.
• Toast the remaining pinenuts until golden. Set aside.
• Slowly add the oil to the basil mixture while the processor is running. Turn the processor off and then stir through the parmesan.
• Stir pesto through the pasta then sprinkle with the reserved pinenuts. Serve immediately with salad and crusty bread.

SUN-DRIED TOMATO PESTO WITH BOW TIE PASTA RECIPE

Steps:

• Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
• Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
• Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.

LINGUINE WITH SUN-DRIED TOMATO PESTO

Steps:

• Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.