PEAS AND POTATO SOUP WITH TARRAGON PESTO
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
- Pesto:
- Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.
3 VEGGIE PENNE WITH TARRAGON-BASIL PESTO (RACHAEL RAY)
This is a recipe by Rachel Ray that I made for dinner. I love pesto, and this one turns out nice. I used the regular green beans available at my grocery store.
Provided by Queen of Harts
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it.
- Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle.
- Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
- While pasta cooks, toast pine nuts in a small pan until golden, then cool.
- Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
- Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto.
- Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste.
- Serve with extra grated cheese to pass at table.
Nutrition Facts : Calories 721, Fat 28.8, SaturatedFat 5.1, Cholesterol 7.2, Sodium 192.3, Carbohydrate 94.2, Fiber 6.6, Sugar 5.9, Protein 23.3
PENNE WITH ARUGULA AND WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
- While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.
LINGUINI WITH KALE PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water on to boil for the linguini.
- Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.
- Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.
- Get Rachael's shopping list for this episode's recipes here [tk link].
TORTELLINI WITH SPINACH WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
- Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
- Heat 1 cup chicken stock or broth to a boil and remove from heat.
- Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
- Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.
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