Bow Tie Pasta With Basil Pesto Recipe 375 Recipes

BASIL PASTA WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
• Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
• Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
• Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
• Add half of the fresh chopped basil to hot pasta and mix everything well.
• When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.

BOW TIE PASTA WITH BASIL PESTO RECIPE - (3.7/5)

Steps:

• Place the pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute more. Place pesto in bottom of a large serving bowl and stir in the pasta until well mixed. Serve with additional Parmesan cheese. NOTE: Using young basil leaves will result in a fresher flavor and a prettier green color. If you don't use all of the pesto, immediately refrigerate or freeze it with a thin layer of olive oil on top. Exposure to air will darken it significantly and affect the flavor.

BASIL PESTO BOW TIE PASTA

Steps:

• Cook pasta according to package directions.
• Don't forget to salt the water.
• Drain well.
• While pasta is cooking, place olive oil and garlic in a small fry pan.
• Bring to moderate heat, stirring garlic frequently to prevent browning.
• Add pinenuts and saute stirring frequently until nuts are firm but tender.
• Toss cooked pasta with pinenut/garlic mixture.
• Gently stir in basil pesto until pasta is lightly coated.
• Add tomatoes, grated parmesan and feta cheese.
• Toss lightly and serve warm or at room temperature.
• There are no measurements for these ingredients because it is all a matter of individual taste.

BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
• Pesto:
• 5 big handfuls basil leaves (about 2 hefty bunches)
• 1/2 cup pine nuts or 3/4 cup walnuts
• 1/2 cup fresh grated Parmesan or Pecorino cheese
• Juice of 1 small lemon
• 2 cloves garlic, peeled
• Kosher salt
• About 20 grinds freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
• Yield: about 1 1/2 cups

BOWTIE PASTA

Steps:

• Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside.
• Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
• Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
• Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through.
• Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute.
• Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like.

BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES

Steps:

• For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
• Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
• This will make about 1 1/2 cups pesto.
• For the pasta, bring a large pot of salted water to boil.
• Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.
• Drain the pasta and run it under cold water just until it stops steaming.
• Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl.
• Stir in the pesto until the pasta is coated.
• Toss in the cherry tomatoes and the crumbled feta.
• Taste the salad and season it as you like with salt and pepper.
• You can make the salad up to about 1 hour before you serve it.
• If the salad looks a little dry, add some olive oil prior to serving.

BOW TIE PASTA WITH BACON PESTO

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp, about 8 minutes. Use a slotted spoon to transfer bacon to paper towels and drain well. Let bacon cool slightly.
• Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water; then drain pasta, return to the pot and set aside.
• In a food processor, combine bacon, basil, pine nuts and garlic. Pulse until well chopped.
• Then with processor running, drizzle in olive oil until ingredients form a thick paste.
• Stop processor and scrape sides with a rubber spatula as needed. Season with salt and pepper, then pulse again to blend.
• Add pesto to pasta and toss well. Add just a bit ot the pasta cooking water and toss again. Serve topped with diced tomato.