LINGUINI WITH ROASTED BROCCOLI PESTO
This pasta was an effort to use up the rest of the veggies on hand, and turned out to be kind of amazing. Roasting the veggies in the oven makes all the difference for the pesto.
Provided by caterwauler
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
- Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
- Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
- Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
- Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.
Nutrition Facts : Calories 1121 calories, Carbohydrate 108.3 g, Cholesterol 24.4 mg, Fat 65.9 g, Fiber 12 g, Protein 33.8 g, SaturatedFat 13.8 g, Sodium 1923.3 mg, Sugar 12.7 g
LINGUINE WITH ROASTED VEGETABLES AND PESTO
Add something tasty to your family's Italian dinner! Serve pasta made with roasted veggies - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
- Meanwhile, cook and drain linguine as directed package.
- Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.
Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
PESTO WITH LINGUINI
Steps:
- Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
- Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.
LYNNE'S LINGUINE CON PESTO DI PISTACCHI
As comforting to make as it is to eat, this pesto pasta is one that The Splendid Table host and cookbook author Lynne Rossetto Kasper turned to often after her husband's death.
Provided by Raghavan Iyer
Categories Pesto Pasta
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
- Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
- Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
- Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 67 g, Cholesterol 5.9 mg, Fat 37.8 g, Fiber 6.3 g, Protein 20.7 g, SaturatedFat 6.2 g, Sodium 409.1 mg
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