PESTO SURPRISE
Need a quick salad for a picnic? Or potluck? This is perfect and fast!
Provided by Renee Kralic
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
- Prepared zesty Italian dressing according to package directions.
- In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 30.5 g, Cholesterol 16.5 mg, Fat 10 g, Fiber 2.8 g, Protein 13 g, SaturatedFat 4 g, Sodium 881.2 mg, Sugar 2.1 g
SIMPLE PASTA TOSS
Yet another recipe I have saved on my computer and moving to here foto share!! This is simple and quick -- my favorites! :)
Provided by iewe7726
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed.
- While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
- Add sun-dried tomatoes and cook for two minutes.
- Remove from heat and toss with pasta.
- Serve with grated Parmesan cheese if desired.
Nutrition Facts : Calories 719.5, Fat 18.7, SaturatedFat 2.9, Cholesterol 75.5, Sodium 1154.7, Carbohydrate 94.4, Fiber 5.7, Sugar 8.2, Protein 42.2
PASTA WITH CHOPPED PESTO AND PEAS
This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
- As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
- Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
- Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
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