Trenette With Eggplant And Basil Pesto Food

TRENETTE WITH POTATOES AND PESTO

Trenette with Potatoes and Pesto image

Provided by Food Network

Time 11m

Yield 6 servings

Number Of Ingredients 3

Ingredients

3 medium sized boiling potatoes, peeled and thinly sliced
1 pound fresh trenette (or linguine fini)
1 recipe pesto (recipe above)

Steps:

In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese.

PASTA WITH EGGPLANT AND BASIL PESTO

Pasta With Eggplant and Basil Pesto image

To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using

Provided by Phil Franco

Categories European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups basil
1/4 cup toasted pine nuts
2 garlic cloves
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon fresh ground black pepper, plus extra for seasoning
2/3 cup extra-virgin olive oil
1/2 cup grated parmesan cheese
1 lb short-cut pasta
1/2 cup grated parmesan cheese, plus 1/2 cup
1/4 cup extra-virgin olive oil
1 medium eggplant, cut into 1/2-inch cubes
kosher salt & freshly ground black pepper

Steps:

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Nutrition Facts : Calories 1065.7, Fat 64.6, SaturatedFat 11.9, Cholesterol 22, Sodium 684.8, Carbohydrate 96.2, Fiber 9, Sugar 6.9, Protein 27.8

TRENETTE WITH PESTO, POTATOES AND GREEN BEANS

Trenette with Pesto, Potatoes and Green Beans image

Categories Food Processor Pasta Potato Vegetarian Lunch Basil Green Bean Healthy Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 cup packed fresh basil leaves (about 2 bunches)
1/2 cup olive oil (preferably extra-virgin)
6 tablespoons freshly grated Pecorino Romano cheese (about 1 ounce)
6 tablespoons freshly grated Parmesan cheese (about 1 ounce)
1/4 cup pine nuts, toasted
1 1/2 teaspoons minced garlic
2 medium russet potatoes (about 3/4 pound), peeled, cut into 1/2-inch cubes
6 ounces green beans, trimmed, cut into 3-inch lengths
1 pound trenette
Additional freshly grated Pecorino Romano cheese

Steps:

Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.)
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.
Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately.

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